What is the difference between raw milk and pasteurized milk cheese?

NOTE: This content is not intended to provide medical advice, which should be obtained directly from a physician.

Pasteurized cheese is made from milk that has been heated to kill harmful bacteria. Raw milk cheese is made from milk that hasn't been pasteurized.

Why anyone uses raw milk: cheesemakers who prefer it say it keeps more of the milk's natural bacteria and local character, which gives the cheese a more complex flavor. Not everyone agrees on how big the difference is, but many classic cheeses, such as Parmigiano Reggiano, are traditionally made with raw milk.

The US rule: cheese made from raw milk can only be sold if it has been aged at least 60 days at a temperature of at least 35°F (about 2°C).

What that doesn't mean: the 60-day rule is a minimum, not a guarantee, and aging doesn't remove every risk. The main concern with raw milk cheese is Listeria. The FDA and CDC advise pregnant women, older adults and people with weakened immune systems to avoid cheese made from unpasteurized milk, especially soft cheeses like Brie, Camembert, blue-veined cheeses and queso fresco. If any of that applies to you, check the label for "made with pasteurized milk" or ask your cheesemonger, and talk to your doctor. See also the FDA's guidance for pregnant women.

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