Pasteurized VS Raw Cheese

Many customers that visit our shop often question what the difference between pasteurized and raw milk cheese is so we decided to make a blog post about it! Long story short, pasteurized cheese is heated causing it to be more stable whereas raw-milk cheese is alive. Wondering what that means? Keep reading!

Milk that has been pasteurized produces a cheese that stays more stable and offers a more consistent texture and flavor. Pasteurized milk is dairy milk that is heated and cooled using a simple heating process that kills pathogens like listeria and e-coli. 

Milk that has not been pasteurized (unpasteurized) is considered raw. Raw milk is alive and changes as it matures. Cheeses made with unpasteurized milk cannot be sold in the united states unless they have been aged for at least 60 days at a temperature no less than 36 degrees Fahrenheit according to the FDA. After 60 days, the acids and salts in raw milk cheese naturally prevent listeria, salmonella, and e.coli from growing.

Pregnant? Avoid Raw Cheeses! If you are pregnant it is recommended that you stay away from mold-ripened soft cheeses, blue-veined cheeses, raw cheddars, gruyere, and parmesans. Specific cheese indulges, brief camembert, danish blue, and gorgonzola.