Kamil Perry
There are many different types of unpasteurised cheeses, and they are not always easy to identify. While some cheeses are always pasteurised, such as all Cello cheeses, others can be either pasteurised or unpasteurised, such as cheddar, Manchego, and blue cheeses. Some countries, such as Australia and New Zealand, prohibit the import or sale of nearly all unpasteurised cheeses.
| Characteristics | Values |
|---|---|
| Unpasteurized cheeses | Brie, Camembert, Taleggio, Cheddar, Manchego, Blue Cheese, Gruyère, Comté, Parmigiano-Reggiano, Grana Padano |
| Pasteurized cheeses | Laughing Cow, Longer-aged cheeses, Cheddar, Manchego, Blue Cheese, All Cello cheeses |
| Determining if a cheese is pasteurized | Read the label, ask your server at a restaurant, or ask a store associate |
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Soft cheeses
When it comes to food safety, unpasteurised cheeses are generally considered riskier due to the potential for foodborne illnesses. This is especially important for pregnant women, who are often advised to avoid unpasteurised cheeses. However, some types of raw milk cheeses, such as Swiss-style hard cheeses (Gruyère or Comté) and Italian-style grana cheeses (Parmigiano-Reggiano or Grana Padano), have been deemed equally safe as pasteurised cheeses by Food Standards Australia New Zealand (FSANZ).
To ensure the safety of the cheese you are consuming, it is always recommended to check the labels carefully. If the packaging is unclear, don't hesitate to ask a store associate or your server at a restaurant for more information.
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Blue-veined cheeses
Some popular blue-veined cheeses include:
- Stilton, a traditional English cheese named after the village of Stilton in Cambridgeshire, UK.
- Roquefort, a French cheese that is often considered one of the world's greatest cheeses.
- Gorgonzola, an Italian cheese that is known for its creamy texture and strong flavour.
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Raw milk cheeses
In the US, raw milk cheeses are legal to sell, but federal laws make it illegal in some states to sell raw milk and other dairy products across state lines. In Australia and New Zealand, the import or sale of nearly all unpasteurised cheeses is prohibited.
Cheeses made with raw milk include cheddar, Swiss-style hard cheeses like Gruyère or Comté, and Italian-style grana cheeses like Parmigiano-Reggiano or Grana Padano. Artisanal cheeses are also traditionally made with raw milk, but some cheesemakers now use pasteurised milk.
To determine whether a cheese is pasteurised or unpasteurised, you can read the label or ask your server in a restaurant.
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Artisanal cheeses
Unpasteurized artisanal cheeses are traditionally made with raw milk. However, many artisanal cheeses are now made with pasteurized milk to reduce the risk of foodborne illness and to appeal to a wider audience.
When it comes to artisanal cheeses, it is important to read the label or ask the server to determine whether the cheese is pasteurized or unpasteurized. This is especially relevant for pregnant women, as standard medical advice is to avoid unpasteurized cheeses. However, it can be challenging to find pasteurized soft cheeses, as some doctors recommend that pregnant women avoid these.
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Cheddar
While Cheddar is a widely consumed cheese, it is important to note that consuming raw milk cheese carries a higher risk of foodborne illness. Therefore, it is advisable to check the label or consult the server when purchasing Cheddar to ensure it aligns with one's preferences and safety considerations.
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Frequently asked questions
Some cheeses that are available in unpasteurised form include cheddar, blue cheese, manchego, gruyere, comte, parmigiano-reggiano, grana padano, and taleggio.
According to Catherine Donnelly, Professor at the University of Vermont, Swiss-style hard cheeses like Gruyère or Comté and Italian-style grana cheeses like Parmigiano-Reggiano or Grana Padano are considered to have equivalent safety to cheeses made from pasteurised milk, even though they are all raw milk cheeses.
The best way to determine whether a cheese is unpasteurised is to read the label or ask your server at a restaurant.
