Frederic Melton
American cheese, a staple in many households, is typically made from pasteurized milk to ensure safety and extend shelf life. However, there are some artisanal and specialty varieties of American cheese that are produced using unpasteurized (raw) milk. These cheeses, often crafted by small-scale producers, are valued for their unique flavors and textures, which can be influenced by the natural bacteria and enzymes present in raw milk. While unpasteurized American cheese is less common due to FDA regulations that restrict the sale of raw milk cheeses aged less than 60 days, it does exist and is sought after by cheese enthusiasts for its distinct character. Understanding which American cheeses are unpasteurized requires familiarity with specific brands and producers who adhere to traditional, raw milk methods.
| Characteristics | Values |
|---|---|
| Type of Cheese | American cheese is typically pasteurized, but some artisanal or raw milk versions may exist. However, these are not common and not widely recognized as "American cheese." |
| Pasteurization Status | Most American cheese is pasteurized to comply with FDA regulations for safety. |
| Raw Milk American Cheese | Extremely rare, as traditional American cheese is a processed cheese product made from pasteurized milk. |
| Artisanal Variants | Some small-scale producers might create raw milk cheeses, but they would not be labeled as "American cheese" due to the processed nature of the traditional product. |
| FDA Regulations | The FDA requires that all milk used in cheese production (except for certain aged cheeses) be pasteurized to ensure safety. |
| Common Brands | Brands like Kraft, Velveeta, and others exclusively use pasteurized milk for their American cheese products. |
| Health Considerations | Pasteurization reduces the risk of foodborne illnesses, making it the standard for American cheese production. |
| Availability | Unpasteurized "American cheese" is not commercially available due to regulatory and safety standards. |
| Alternative Options | For raw milk cheese, consumers would need to look for artisanal, non-processed cheeses like cheddar, Gouda, or Brie, not American cheese. |
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What You'll Learn
Raw Milk Cheeses in the U.S
In the United States, raw milk cheeses—those made from unpasteurized milk—are a niche yet growing category, prized for their complex flavors and artisanal craftsmanship. Unlike their pasteurized counterparts, these cheeses retain the natural enzymes and bacteria present in raw milk, contributing to a richer, more nuanced taste profile. However, their production and sale are tightly regulated by the FDA, which requires raw milk cheeses to be aged for a minimum of 60 days to reduce the risk of foodborne pathogens. This aging process not only ensures safety but also enhances the cheese’s texture and depth of flavor.
For consumers seeking raw milk cheeses, understanding labeling is crucial. Look for terms like "raw milk," "unpasteurized," or "artisanal" on the packaging. Popular American raw milk cheeses include aged cheddars, such as those from Grafton Village Cheese in Vermont, and alpine-style cheeses like Pleasant Ridge Reserve from Uplands Cheese in Wisconsin. These cheeses often command a premium due to the labor-intensive process and smaller batch sizes, but enthusiasts argue the sensory experience justifies the cost. Pairing raw milk cheeses with wines or craft beers can elevate their flavors, making them a favorite among connoisseurs.
Despite their appeal, raw milk cheeses are not without controversy. Critics argue that the risk of bacterial contamination, such as E. coli or Listeria, outweighs the benefits. Pregnant women, young children, the elderly, and immunocompromised individuals are particularly vulnerable and are advised to avoid raw milk products altogether. For others, the decision to consume raw milk cheeses often comes down to personal risk tolerance and a trust in the producer’s practices. Visiting local creameries or farmers’ markets can provide insight into how the cheese is made, fostering confidence in its safety.
To fully appreciate raw milk cheeses, consider experimenting with different varieties and serving techniques. Allow the cheese to come to room temperature before tasting to unlock its full aroma and flavor. Pairing raw milk cheeses with seasonal fruits, nuts, or honey can enhance their natural characteristics. For those new to this category, start with milder options like raw milk Gouda or Tomme before venturing into stronger, more complex varieties. By approaching raw milk cheeses with curiosity and caution, consumers can safely explore this unique corner of American artisanal cheese.
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FDA Regulations on Unpasteurized Cheese
Unpasteurized cheese, often celebrated for its complex flavors and artisanal craftsmanship, faces stringent regulations in the United States. The FDA mandates that any cheese made from unpasteurized milk must be aged for a minimum of 60 days at a temperature not less than 35°F (2°C). This rule, codified in 21 CFR 133.169, aims to reduce the risk of foodborne pathogens like *Listeria monocytogenes*, *E. coli*, and *Salmonella*. The aging process helps to naturally eliminate harmful bacteria, making the cheese safer for consumption. However, this regulation effectively limits the types of unpasteurized cheeses available in the U.S., as not all varieties can withstand such aging without compromising texture or taste.
For consumers seeking unpasteurized American cheese, understanding these regulations is crucial. While raw-milk cheeses like cheddar, Gouda, or blue cheese can be produced domestically, they must adhere to the 60-day aging rule. This means softer, fresher cheeses like Brie or Camembert, which typically age for shorter periods, cannot legally be made with unpasteurized milk in the U.S. unless imported. Imported unpasteurized cheeses, such as French Mimolette or Italian Parmigiano-Reggiano, are exempt from this rule, creating a disparity between domestic and international offerings. This regulatory framework highlights the FDA’s prioritization of safety over the availability of certain artisanal products.
Producers of unpasteurized cheese face additional challenges beyond aging requirements. The FDA enforces strict testing protocols for raw milk, including regular pathogen screening and sanitation standards for dairy farms. These measures increase production costs and logistical complexity, often making it financially infeasible for smaller operations to comply. As a result, the market for unpasteurized American cheese remains limited, with only a handful of producers specializing in aged, raw-milk varieties. Consumers interested in supporting these artisans should look for labels indicating compliance with FDA regulations, such as "aged 60 days" or "made from raw milk."
Despite these restrictions, unpasteurized cheese enthusiasts can still explore a variety of options. Domestic producers like Jasper Hill Farm in Vermont and Rogue Creamery in Oregon offer aged raw-milk cheeses that meet FDA standards. For those seeking fresher, softer textures, imported cheeses remain the primary option. When purchasing unpasteurized cheese, whether domestic or imported, consumers should prioritize reputable sources and proper storage. Keeping the cheese refrigerated at or below 40°F (4°C) and consuming it promptly minimizes health risks. By understanding FDA regulations, cheese lovers can make informed choices while enjoying the unique flavors of unpasteurized varieties.
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Aged vs. Fresh Unpasteurized Cheese
Unpasteurized cheese in the United States is a niche but growing category, with regulations limiting its production and sale. While many associate unpasteurized cheese with European traditions, American cheesemakers are increasingly experimenting with raw milk, particularly in aged varieties. This distinction between aged and fresh unpasteurized cheese is crucial, as it affects flavor, texture, and safety.
Aging as a Transformative Process
Aged unpasteurized cheeses, such as raw milk cheddar or Gruyère, undergo a prolonged maturation process—often 60 days or more. This aging not only intensifies flavors but also reduces pathogens naturally. The FDA mandates that raw milk cheeses sold interstate must be aged at least 60 days at 35°F or above, a regulation rooted in safety. During this time, beneficial bacteria outcompete harmful ones, while enzymes break down proteins and fats, creating complex, nutty, or earthy profiles. For instance, a 12-month aged raw milk Gouda will exhibit a crystalline texture and caramelized notes, far richer than its fresh counterpart.
Fresh Unpasteurized Cheese: Delicate and Risky
Fresh unpasteurized cheeses, like raw milk Brie or chèvre, are consumed closer to production and carry a higher risk due to shorter aging. These cheeses rely on their creamy texture and mild, tangy flavors, which are best enjoyed within days or weeks. However, their shorter aging period means pathogens like *E. coli* or Listeria may not be fully eliminated. Pregnant individuals, the elderly, or immunocompromised people are often advised to avoid these varieties. Despite the risk, enthusiasts prize their purity of flavor and terroir-driven characteristics, as raw milk preserves the unique microbial profile of the region.
Practical Considerations for Consumers
When choosing between aged and fresh unpasteurized cheeses, consider both taste and safety. Aged varieties are generally safer and more accessible, available at specialty shops or farmers’ markets. Fresh raw milk cheeses are rarer, often found only at the farm of origin or local creameries due to interstate restrictions. Always verify the source and handling practices of the producer. For those new to raw milk cheeses, start with a 9-month aged cheddar or Alpine-style cheese to experience the depth of flavor without heightened risk.
The Sensory Experience: A Comparative Tasting
To appreciate the difference, conduct a side-by-side tasting. Pair a young, raw milk Camembert with a 6-month aged raw milk Tomme. Note how the Camembert’s runny interior and lactic acidity contrast with the Tomme’s firmer texture and savory, brothy notes. The aging process not only alters structure but also concentrates flavors, making aged cheeses ideal for cooking or standalone enjoyment. Fresh cheeses, meanwhile, shine in simple preparations—spread on crusty bread or drizzled with honey—where their subtlety can be fully appreciated.
Balancing Tradition and Innovation
American cheesemakers are reviving raw milk traditions while pushing boundaries. Some are experimenting with hybrid aging techniques or incorporating local flora into production. For instance, a Vermont creamery ages its raw milk blue cheese in caves lined with native maple wood, imparting a smoky sweetness. Whether aged or fresh, unpasteurized cheese offers a direct connection to craft and place, rewarding those who seek it out with unparalleled complexity and character.
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Popular American Raw Milk Cheeses
Raw milk cheeses in the United States occupy a niche but passionate corner of the artisanal cheese market, offering flavors and textures that pasteurized versions often lack. Among these, Pleasant Ridge Reserve from Wisconsin stands out as a benchmark. This alpine-style cheese, crafted by Uplands Cheese, is made from milk sourced during the grazing season, imparting grassy, nutty, and fruity notes. Its production is seasonal, limited to the months when cows feed on fresh pasture, ensuring a unique flavor profile. For enthusiasts, pairing it with a crisp apple cider or a full-bodied white wine enhances its complexity.
Another standout is Kunik, a cheese that defies easy categorization. Produced by Nettle Meadow in upstate New York, Kunik blends goat’s milk and cow’s cream, resulting in a lush, spreadable texture reminiscent of a triple crème. Its raw milk base allows for a tangy, earthy undertone that balances its richness. Ideal for spreading on crusty bread or pairing with honey, Kunik showcases how raw milk can elevate a cheese’s versatility. However, its high fat content means moderation is key—a small portion goes a long way.
For those seeking a bold, pungent experience, Winnimere from Vermont’s Jasper Hill Farm is a must-try. This washed-rind cheese is wrapped in spruce bark, a traditional technique that imparts a smoky, resinous aroma. The raw milk base contributes to its creamy interior and complex flavor, which ranges from savory to slightly sweet. Winnimere is best enjoyed at room temperature, allowing its full character to emerge. Pair it with a dark beer or a robust red wine to complement its intensity.
Lastly, Red Hawk from Cowgirl Creamery in California exemplifies the allure of raw milk triple crèmes. Its bloomy rind and buttery interior make it a crowd-pleaser, but the raw milk adds a depth that pasteurized versions lack. The cheese’s high moisture content means it spoils quickly, so consume it within a week of opening. Serve it with fresh berries or a drizzle of balsamic reduction to highlight its creamy richness.
While these cheeses offer unparalleled flavor, they come with considerations. Raw milk cheeses are not recommended for pregnant individuals, young children, or those with compromised immune systems due to potential bacterial risks. Always source them from reputable producers who adhere to strict hygiene standards. For the adventurous cheese lover, however, these American raw milk cheeses are a testament to the artistry of traditional cheesemaking and the unparalleled flavors it yields.
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Safety Concerns of Unpasteurized Cheese
Unpasteurized cheese, often celebrated for its complex flavors and artisanal craftsmanship, carries inherent safety risks that demand careful consideration. Unlike its pasteurized counterparts, raw milk cheese can harbor harmful bacteria such as Listeria monocytogenes, Salmonella, and E. coli. These pathogens pose significant health threats, particularly to vulnerable populations, including pregnant women, young children, the elderly, and individuals with compromised immune systems. For instance, Listeria can cause severe infections in pregnant women, leading to miscarriage or premature delivery, while E. coli O157:H7 can result in life-threatening hemolytic uremic syndrome (HUS) in children.
To mitigate these risks, regulatory bodies like the FDA mandate that unpasteurized cheese in the U.S. be aged for at least 60 days, a process that reduces bacterial counts. However, this requirement does not eliminate all risks. For example, soft cheeses like Brie or Camembert, even when aged, may still retain higher bacterial levels due to their moisture content. Consumers must weigh the sensory benefits of raw milk cheese against these potential dangers, especially when selecting products for at-risk individuals.
Practical precautions can significantly reduce the likelihood of illness. Always check labels for pasteurization status, and when in doubt, inquire with the producer. Store unpasteurized cheese at or below 40°F (4°C) to slow bacterial growth, and consume it promptly. Avoid cross-contamination by using separate utensils and cutting boards for raw milk products. For pregnant women or immunocompromised individuals, the CDC recommends avoiding unpasteurized cheese altogether, opting instead for pasteurized varieties that offer similar flavor profiles without the risk.
Comparatively, pasteurized cheese undergoes heat treatment to destroy pathogens, making it a safer alternative for widespread consumption. While some argue that pasteurization diminishes flavor, modern techniques have minimized this impact, allowing many cheeses to retain their characteristic taste. For those unwilling to compromise on safety but still seeking artisanal quality, pasteurized options from reputable producers provide a balanced solution. Ultimately, the choice between unpasteurized and pasteurized cheese should be informed by both personal preference and an understanding of the associated risks.
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Frequently asked questions
Most American cheeses are pasteurized, but some artisanal or raw milk cheeses like raw milk cheddar, raw milk Gouda, or raw milk Alpine-style cheeses may be unpasteurized if produced by small, specialty cheesemakers.
Yes, it is legal to sell unpasteurized cheese in the U.S., but it must be aged for at least 60 days to comply with FDA regulations, and it must be clearly labeled as "raw milk" or "unpasteurized."
Most mainstream American cheese brands do not offer unpasteurized options, as they primarily produce pasteurized cheeses. Unpasteurized cheeses are typically found from small, artisanal producers rather than large brands.
