The debates between pasteurized cheese and unpasteurized cheese are nonstop. Some people believe that unpasteurized cheese has a better taste than pasteurized cheese, while other people think that pasteurized cheese is also delicious.
So, does pasteurized cheese really have a better taste than unpasteurized cheese?
In this post, I’ll introduce you to unpasteurized cheese, and show you how it is pasteurized.
What is Unpasteurized Cheese?
Cheese made from unpasteurized milk, also referred to as raw milk cheese, is produced from unpasteurized milk. When milk is heated at the beginning of the cheesemaking process, pasteurization takes place to get rid of microorganisms that might cause illness or spoilage. Some contend that pasteurizing milk also eliminates the aromas and flavors that produce great cheese in addition to the potentially harmful microorganisms.
In order to be sold in the USA, cheese made from unpasteurized (raw) milk must first age for at least 60 days. The Food and Drug Administration oversees this. It is thought that listeria, salmonella, and E. coli are naturally prevented after 60 days by the acids and salts in raw-milk cheese and the aging process. coli and other harmful types of bacteria from growing.
How is Milk Pasteurized?
Cheese that has been pasteurized is referred to as having been made with milk that has been heated to 145 F for at least 30 minutes or to 161 F for at least 15 seconds.
However, there are many different pasteurization techniques, and the temperature and amount of time the milk is heated can vary. Standard pasteurization takes place between 158 and 162 F. Low-Temperature Long Hold (LTLH) pasteurization is one illustration of this. It takes up to 40 minutes to heat the milk to 149 F. Because it uses a milder pasteurization process, this method is frequently preferred by cheesemakers who believe that it preserves enzymes and bacteria that are essential for making cheese.
Different from pasteurization is a process referred to as “cooking” cheese. During the cheesemaking process for some styles of cheese, the curds are “cooked” briefly at a temperature between 104 to 120 F. “Cooking” the curds is done to change the texture, making the resulting cheese firm but pliable and tender. The curds for some raw-milk cheeses are “cooked” (such as There are some cooked pasteurized cheeses (like mozzarella) in addition to some pasteurized cheeses (like Fontina and numerous varieties of Swiss cheese).
Does Unpasteurized Cheese Taste Better?
Yes, and no. Although cheese lovers and makers will passionately argue both sides of this issue, the conclusion that raw milk cheese tastes better than pasteurized cheese is purely a matter of taste. Pasteurized milk is used to create a wide variety of exquisite, artisanal cheeses of the highest caliber. Also made from raw milk are a variety of incredible cheeses. It’s crucial that cheesemakers have a choice and are permitted to use the milk type that they believe is best for the type of cheese they are making.
It’s crucial to keep in mind that the quality of cheese is influenced by a variety of factors in addition to the pasteurization of the milk. Some other considerations are:
- Is the cheese made by hand or in a factory?
- Is the milk—whether it’s pasteurized or raw—gathered in a spot that’s clean and hygienic?
- Is the cheese being produced in a tidy, hygienic environment?
- Do the animals have access to a pasture where they can graze freely and eat a variety of plants?
- The cheesemaker is skilled, right?
- The ageing process for the cheese.
- Is the cheese being sold in the store being handled and stored properly?
Where Can I Buy Unpasteurized Cheese?
There are stores selling unpasteurized cheese all over the world. However, laws govern the sale of unpasteurized milk-based cheese in the United States.
Cheese made from raw milk cannot be sold in the USA until it has aged for at least 60 days. It is prohibited to import raw-milk cheese, even if it is only for your own use, if it has not been aged for at least 60 days.
The cheesemonger will be able to describe any varieties of unpasteurized cheese that are available in a good cheese shop. When purchasing cheese that has already been packaged, check the label to see if it has been pasteurized.
Conclusion
Unpasteurized cheese, also known as raw milk cheese is made from milk that has not been pasteurized. Whether its flavor is better than pasteurized cheese or not is up to people’s personal preference. You can buy unpasteurized cheese in most countries around the world except the USA because they made strict laws to regulate the sales of cheese made from unpasteurized milk.
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FAQs
What Are Examples of Unpasteurized Cheese?
Generally, the following cheeses are unpasteurized:
- Brie.
- Camembert.
- Feta.
- Gorgonzola.
- Mexican cheese (queso fresco, queso blanco, etc.)
Is Cheddar Cheese Unpasteurized?
Traditionally, cheddar cheese is made with raw, unpasteurized milk.
Is Mozzarella Unpasteurized Cheese?
In the U.S., nearly all fresh (unaged, rindless) cheese—like mozzarella, fresh goat cheese/chèvre, ricotta, or feta—is pasteurized. It also means that 99 percent of soft, creamy, spreadable cheeses are pasteurized. Think Laughing Cow, Brie, Camembert, or Taleggio.
