What Makes Raw Milk Cheese Special? Characteristics and Flavour

Raw milk cheese is made from milk that has not undergone any heat treatment or other physical or chemical processing before cheesemaking. This preserves the naturally occurring microorganisms that play a vital role in the cheese's maturation and distinctive flavour.

This traditional method of production is characteristic of many classic European cheeses and artisan cheesemakers.

How Raw Milk Cheese Is Made

Producing raw milk cheese requires exceptional care, hygiene, and high-quality milk. Because the milk is not pasteurised, it must be exceptionally fresh to ensure both food safety and outstanding flavour.

The Cheesemaking Process

Milk Collection
Fresh raw milk is collected directly from the animals and processed as quickly as possible.

Coagulation
Rennet or another coagulant is added to separate the milk into curds and whey.

Pressing
The curds are pressed into moulds to remove excess whey.

Maturation
The cheese is aged under carefully controlled conditions in dedicated ageing rooms. Depending on the variety, this process can take anywhere from several weeks to several years.

What Are the Benefits of Raw Milk Cheese?

One of the greatest advantages of raw milk cheese is its rich, complex flavour. Because the natural enzymes and bacteria remain intact, they continue to influence the maturation process and create layers of aroma that are often less pronounced in cheeses made from pasteurised milk.

Many people also appreciate the traditional production methods and the stronger connection to the farm, the animals, and the cheese's place of origin.

Which Cheeses Are Made from Raw Milk?

Many well-known European cheeses are traditionally made from raw milk, including:

• Parmigiano Reggiano (Parmesan)

• Comté

• Gruyère

• Roquefort

• Various Alpine-style cheeses

• Backensholzer cheeses made from our own farm's cow's milk

You can identify these cheeses by the label "made from raw milk."

Is Gouda a Raw Milk Cheese?

Gouda can be made from either raw or pasteurised milk.

Most commercially produced Gouda is made from pasteurised milk, while many traditional farmhouse Goudas are still produced using raw milk.

Checking the label—or asking when buying directly from a farm—is the best way to find out.

Is Raw Milk Cheese Healthy or Risky?

Raw milk cheese can offer nutritional benefits while delivering exceptional flavour.

Benefits of Raw Milk Cheese

• Rich in valuable nutrients, including protein, vitamins, and minerals.

• Naturally complex and full-bodied flavour thanks to its living microflora.

• Produced using traditional methods that many consumers value for their authenticity.

At the same time, there is a small risk that harmful bacteria may be present if hygiene standards or storage conditions are not optimal.

Risks and Precautions

Like all foods made from raw milk, raw milk cheese can occasionally contain harmful bacteria such as Listeria or Salmonella, which may cause serious illness.

Listeriosis is of particular concern for YOPI groups—an acronym commonly used in food safety:

• Y – Young children

• O – Older adults

• P – Pregnant women

• I – Immunocompromised individuals

To minimise these risks, raw milk cheese producers follow strict hygiene standards, continuous monitoring, and comprehensive food safety measures.

As a precaution, pregnant women are generally advised to avoid raw milk cheese or consult their healthcare provider if they have any concerns. Pasteurised cheeses are usually the safer choice during pregnancy.

For this reason, the quality of the milk, careful production methods, and the origin of the cheese are especially important.

Can You Eat Raw Milk Cheese During Pregnancy?

Pregnant women are generally advised to avoid raw milk cheese or to consume it only if it has been thoroughly heated.

The reason is the potential risk of Listeria infection, which can pose serious health risks to an unborn baby.

Although hard cheeses made from raw milk are generally considered lower risk because of their low moisture content, many health authorities still recommend caution during pregnancy.

How Can You Identify Raw Milk Cheese?

Raw milk cheese is easy to recognise by the legally required label "made from raw milk."

When purchasing directly from a farm or artisan cheesemaker, it's also worth asking, as many traditional producers still work with raw milk.

Who Is Raw Milk Cheese Best Suited For?

Raw milk cheese is ideal for anyone who appreciates bold, complex flavours and traditional cheesemaking methods.

It is particularly popular with food enthusiasts, cheese lovers, and anyone interested in authentic, handcrafted products.

However, people in higher-risk groups—including pregnant women and those with weakened immune systems—should exercise appropriate caution.

Conclusion: Why Many Cheese Lovers Choose Raw Milk Cheese

Raw milk cheese stands out for its exceptional flavour, traditional craftsmanship, and close connection to its origin.

For those who value quality, authenticity, and artisanal production, it offers a unique tasting experience. However, certain groups should make informed choices based on current food safety recommendations.

Content note

This article was created in collaboration with Thore Dau, Master Cheesemaker, who has been producing raw milk cheese at Backensholzer Hof for over 11 years.

Last updated: 9 June 2026