What is ‘Raw’ Cheese?

From topping your pasta dish to forming the base of a delicious sauce, cheese is the ultimate all-rounder of the food world, but there are many varieties of cheese outside of your hard or soft cheese. 

But what about raw cheese? In this article, we’ll look into this often overlooked type of cheese, covering what exactly it is, how it’s made, and the benefits of adding raw cheese to your diet.

So, what is raw cheese? Raw cheese is cheese that is made from unpasteurised milk. AKA, using milk that has not gone through heat treatment that kills off various types of bacteria. Common unpasteurised cheeses include Parmigiano Reggiano, Roquefort, and some types of Brie or Camembert.

So, What is Meant By ‘Raw’ Cheese?

The simple difference between raw cheese and what we’d term ‘normal’ cheese boils down to the milk used to create the cheese. Normal cheese is made from pasteurised milk, while raw cheese is made using unpasteurised milk (also known as raw milk). 

What is Pasteurisation?

Pasteurisation is a process that makes food and drink safer to consume. It involves heating a product – milk, in this case – to a temperature that kills potentially harmful bacteria. Beyond dairy, pasteurisation is also widely used in beer and wine, fruit juice, eggs, and canned foods.

Which Cheeses Are Raw?

Raw cheeses can be incredibly versatile – you’ll find some are soft, some that are hard, semi-hard, or even crumbly. Below, we’ve listed some of the most common varieties of raw cheese:

• Roquefort (France) – Always made with raw sheep’s milk.
• Comté (France) – Traditionally raw cow’s milk.
• Parmigiano-Reggiano (Italy) – Always raw cow’s milk.
• Pecorino Romano (Italy) – Often raw sheep’s milk (but can sometimes be pasteurised for export).
• Grana Padano (Italy) – Traditionally raw, but sometimes thermised (a milder heat treatment).
• Gruyère (Switzerland) – Usually raw cow’s milk, though some export versions may be pasteurised.
• Appenzeller (Switzerland) – Generally raw, but pasteurised versions exist.
• Fontina Val d’Aosta (Italy) – Traditionally raw cow’s milk.
• Cabrales (Spain) – Traditionally raw cow’s, sheep’s, and/or goat’s milk.
• Tomme de Savoie (France) – Typically raw cow’s milk.

However, it’s worth noting that some of the cheeses can be found in both unpasturised/raw and pasturised varieties, depending on where they are purchased from:

• Brie de Meaux (France) – Traditionally raw, but many supermarket Bries (outside France) are pasteurised.
• Camembert de Normandie AOP (France) – Raw in its authentic AOP form, but many versions (esp. export) are pasteurised.
• Cheddar (England) – Traditional farmhouse cheddar can be raw; industrial cheddar is usually pasteurised.
• Goat cheeses (chèvre, France) – Often raw, especially artisanal versions, but pasteurised versions are common too.
• Blue cheeses (various, e.g., Gorgonzola, Stilton) – Some are raw in traditional forms, but pasteurisation is common for exports.
• Manchego (Spain) – Traditionally raw sheep’s milk, but pasteurised varieties are widely sold.

Is Raw Cheese Safe?

At first glance, it might seem unwise to eat cheese made from unpasteurised milk. However, strict regulations are in place to ensure that raw cheese sold commercially is safe. In the United States, for example, raw-milk cheese must be aged for at least 60 days before sale. The UK doesn’t have set rules for how long you must age raw cheese for, but cheesemongers do have to undergo rigorous microbial testing to ensure it is safe for consumption.

Can You Eat Raw Cheese When Pregnant?

If you are pregnant, it is generally recommended that you avoid eating any unpasturised dairy products to the risk of listeria bacteria. Listeria bacteria can cause an infection called Listeriosis which is associated with pregnancy and birth complications. 

Are There Any Health Benefits To Eating Raw Cheese?

Yes, there are many benefits to eating any unpasturised dairy products, including:

• All natural – Raw cheese is free from additives, unlike many pasteurised cheeses that use preservatives or artificial ingredients.
• More intense flavour – Raw cheese often has a stronger, more natural taste influenced by the animal’s diet, which is diminished through pasteurisation.
• Rich in probiotics – Higher in beneficial bacteria than pasteurised cheese, supporting gut health as well as providing essential vitamins and minerals.

Can You Make Your Own Raw Cheese?

Yep, you can! However, it’s worth pointing out that consuming raw cheese does come with safety concerns, so you have to be super careful when attempting to make your own. Better still – leave it to the professionals. But, if you do have experience in the cheesemaking world, or you’re just curious about how raw cheese is made, here’s a general guide to making raw cheese from home:

1. Pour raw milk into a pan and gently warm it to the required temperature. As a guide, raw Cheddar should be warmed to around 30°C, while Parmesan should be heated to around 38°C.
2. Add the starter culture to the milk and leave it for a couple of minutes before stirring gently. Allow the milk to ripen for 30–60 minutes.
3. Stir in diluted rennet (enzymes to help coagulate milk) and leave the milk to set until it develops a gel-like texture – this usually takes up to 1 hour.
4. Cut the curd into small cubes and leave to rest for 10 minutes.
5. Cook the curds according to the style of cheese you’re making:
   • Camembert: 32–38°C
   • Cheddar: 38–40°C
   • Parmesan: 46–54°C
6. Drain the whey using a colander lined with muslin (cheesecloth).
7. For soft cheeses, mix the curd with salt. For hard cheeses, salt after pressing by immersing in brine.
8. Place the curd into a mould and press, gradually increasing the pressure over several hours.
9. Finally, age your cheese according to type. Hard cheeses usually require several months, while some soft cheeses can be enjoyed straight away. 

If you’d like to learn more about how production, taste, and texture differs between hard, raw, and soft cheeses, check out our helpful blog: What Cheeses Are Hard Cheeses?

Everything You Need To Know About Cheese From Savery Grazing

There you have it, everything you need to know about raw cheese! Whether you’ve attempted to make your own homemade cheese or you’ve purchased from the supermarket, we hope this article has provided plenty of insight into the world of raw cheese. 

If you’re based in Sheffield, Nottingham, or Derbyshire, why not order a cheese platter for your next event from Savery Grazing? We source all of our produce locally, with each of our platters using only the freshest, highest-quality ingredients. Get in touch to place your order!

Jasmine Savery

Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.