Have you ever crumbled off a chunk of classic Parmigiano Reggiano and wondered what made it so delicious? Well, one reason why this Italian cheese is so delightful is because it is made with raw milk. But what exactly does that mean? Raw cheese is made with milk that hasn’t been pasteurized or heated in order to kill off bacteria. Pasteurization can be beneficial since it can eliminate any potentially harmful pathogens, but it can also destroy native cultures that contribute to a cheese’s flavor, texture, and complexity.
When made correctly, raw milk cheese is safe to eat and can result in some of the tastiest and most traditional cheeses out there. That’s not to say that pasteurized cheeses are any lesser; we just think it’s time you try some raw milk cheese, too.
What Is Raw Cheese?
Raw cheese is made from animal milk (like that from a cow, goat, or sheep) that hasn’t been pasteurized. The pasteurization process heats the milk to kill potentially harmful bacteria; raw cheese skips this step, preserving enzymes, healthy probiotics, beneficial bacteria, vitamins, and minerals. It also has a healthy fat content and is more nutritionally robust than pasteurized milk cheeses.
The taste is richer and more nuanced. The texture and aroma of raw-milk cheeses (like Roquefort or Parmigiano Reggiano) are more complex.
How Raw Cheese Is Made
Raw cheese begins with unpasteurized milk. Instead of the high heat used to destroy potentially harmful bacteria in most cheese production, the milk is gently warmed. Beneficial bacteria and rennet (an enzyme) are added to help the milk form a solid curd.
The curds are cut, stirred, and slowly warmed. They gradually shrink and expel liquid whey. Ultimately, the curds are drained, pressed, and salted to form a block. In the USA, the raw cheese is aged for at least 60 days. Aging is key to the cheese-making process. The longer it ages, the sharper the taste. Aging is also the process of keeping it safe for consumption.
Raw Cheese vs. Pasteurized Cheese
Cheese lovers note that the flavors in raw-milk cheese are richer and more complex than those in pasteurized-milk cheese. The textures and aromas are also more intense.
Raw milk cheese has a higher nutritional value than processed cheeses because it preserves healthy bacteria, enzymes, vitamins, and minerals. It’s appreciated by foodies for its artisanal qualities. Because of their milder flavors and the heating process, pasteurized cheeses are preferred by groups like kids and pregnant women.
Is Raw Cheese Safe?
Aging is a key process in making raw cheese, as it naturally reduces moisture (and thus potentially harmful bacteria) over time. A hard cheese, like Parmesan or Cheddar cheese, that’s been aged for at least 60 days, is generally considered safe to consume. Same for raw soft cheese like Brie or Gouda.
Another safety factor to consider is the cleanliness of the farm where the raw milk comes from, as well as the facility where the cheese is produced. Those greatly reduce the risk of exposure to pathogens or contaminants.
Benefits of Raw Cheese
Raw milk cheese is rich in healthy fats and probiotics that support gut health and digestion. It’s rich in essential vitamins and minerals, including vitamins A, B-complex, D, and K2.
There is loads of calcium and protein in raw cheese. This helps maintain healthy bones. Plus, the presence of amino acids supports the immune system.
Types of Raw Cheeses
There are many delicious raw cheeses out there. Choose something like a rich raw-milk cheddar or an artisanal soft Camembert. Here are some of the favorites that sophisticated cheese lovers prefer in raw milk cheeses. Savor the rich flavors and aromas that are a signature of cheese made from unpasteurized milk.
Parmigiano Reggiano
There are a lot of look-a-likes made in the United States masquerading under the shortened title of “Parmesan”, and these versions are usually pasteurized. The Italian original is rich with savory, umami flavors and crunchy crystals. It’s obviously delicious on pasta, but we recommend breaking chunks off of a wedge and pairing with Champagne.
Gruyère from Switzerland
You may have encountered this famous Swiss cheese on top of French Onion soup or inside a grilled cheese, but have you ever tried it on its own? With notes of toasted hazelnuts and brown butter, this classic cheese is delicious sliced razor thin and dolloped with onion jam.
Roquefort from France
Some say Roquefort is the original blue. Legend has it that centuries ago, a shepherd became distracted by a young maiden just after sitting down to a lunch of cheese and bread in a cave. He went after her unsuccessfully, only to return days later to some moldy bread and blue-speckled cheese. Upon tasting it, he fell in love with the punchy flavor—and Roquefort was born. While we don’t know if that legend is true, we do know that the herbaceous, spicy notes in this sheep’s milk beauty tastes lovely with Sauternes.
Pleasant Ridge Reserve from Uplands Cheese (pictured above)
Made in the style of French Beaufort, this Wisconsonian is the most awarded cheese in America. Cheesemaker Andy Hatch uses only native cultures to make this firm, snackable cheese, resulting in notes of grass, sour cream, and melted leeks. Try it on its own, or pair with some salami for a perfect ploughman’s lunch.
Grayson from Meadow Creek Dairy
This American original is similar to Italian Taleggio, but it comes from Virginia. The bright orange rind is an immediate signifier of the pungent nature. Underneath, it’s much more mild with flavors of steak, leeks, and custard. Try it alongside a Belgian Dubbel: the sweetness mellows out the funk.
Bayley Hazen Blue from Jasper Hill Farm
Hailing from Vermont, Bayley Hazen is a fudgy blue similar to Stilton, which is actually legally required to be pasteurized by English law. This raw-milk, American version has deep earthy flavors and a slight fruity sweetness, similar to dark chocolate. We like it best with a juicy IPA, which teases out the tropical notes.
Reading Raclette from Spring Brook Farm
Another Vermont native, this firm, meltable cheese is modeled after Swiss Raclette, which is traditionally served heated under a special grill and scraped onto potatoes. It’s a wonderful melter, but it also shines on a cheese platter. Bring out the notes of onions and meats with a swipe of whole grain mustard and rye toast points.
How to Store Raw Cheese Properly
Store raw cheese by either wrapping it in parchment paper, cheese paper, or wax paper. Rewrap with a fresh piece after each use. Avoid using plastic wrap because it smothers the cheese and traps moisture, which can lead to mold and potentially harmful bacteria.
The vegetable crisper drawer in your refrigerator is the best place to store raw cheese, as it offers optimal humidity. Keep your cheese away from other strong-smelling foods, so that it won’t pick up their flavor. And avoid freezing it; that will ruin the texture.
If you’re storing a soft, raw cheese, like Feta or fresh Mozzarella, keep it in its brine.
Only slice what you plan to use, as slicing speeds spoilage by increasing the cheese's surface area. Pro Tip: Formaticum offers a complete range of tools for expertly cutting, slicing, and serving quality cheese of all kinds, so you don’t waste a bit!
Frequently Asked Questions
What are examples of raw cheese?
Cheese made from raw milk can range from hard to soft. They include hard cheeses like Parmigiano-Reggiano, Cheddar, and Asiago, as well as tempting soft cheeses such as Fontina, Brie, and Roquefort.
Can you buy raw cheese in the US?
Yes, although some states require raw milk cheese (or “unpasteurized”) to be labeled as such. Some labels may include warnings about the presence of potential pathogens, such as Listeria. In the US, the FDA insists that the cheese be aged for at least 60 days.
Is mozzarella a raw cheese?
Most commercial mozzarella cheese is made from pasteurized milk. However, some forms of fresh mozzarella are made from raw milk. These are stored in brine.
