• Raw Milk Cheeses vs. Pasteurized Milk: Differences, Benefits, and Risks

  

  Cheese is a food that reflects the history, culture, and traditions of a region. In Italy, home to an extraordinary variety of cheeses, the distinction between products made with raw milk and those made with pasteurized milk is essential to understanding the organoleptic, nutritional, and food safety characteristics of each product.

• The three faces of milk: raw, fresh, and pasteurized

  

  To truly understand the difference between cheeses, you need to start here: the heat treatment of the milk , that is, whether and how it is heated before becoming cheese.

  🔹 Pasteurized milk

  Its the most common method used in industrial cheeses. Its heated between 72°C and 85°C for a few seconds. This process eliminates almost all bacteria (both good and bad), making the product safer and more shelf-stable .

  🔸 Pros : safer from a hygienic point of view, suitable for large-scale distribution.

  🔸 Cons : loss of part of the natural bacterial flora → less aromatic complexity

  🔹 Fresh pasteurized milk

  Often referred to simply as fresh milk, it is pasteurized at a lower temperature and within 48 hours of milking . It is used in some fresh cheeses and in many DOP products that require milk that has not been altered by more stringent treatments.

  🔸 Pro : compromise between safety and taste.

  🔸 Cons : limited shelf life, requires short supply chain.

  🔹 Raw milk

  This is milk that has not been heat-treated above 40°C . It keeps the natural microbial flora alive. Cheeses made with raw milk develop unique aromas , linked to the territory, the breed of the animals, and the pasture. They are often DOP or artisanal.

  🔸 Pros : complex and authentic taste, maintains enzymatic properties.

  🔸 Cons : requires rigorous health checks, longer maturing.

  www.efsa.europa.eu

• What really changes in taste?

  

  La pastorizzazione elimina gran parte dei batteri lattici e delle muffe naturali, che sono responsabili dei profumi e sapori unici dei formaggi. I prodotti realizzati con latte crudo presentano spesso:

  1. aromi più intensi;
  2. maggiore variabilità stagionale;
  3. un legame diretto con il territorio, noto come terroir.

  Non è un caso che molti formaggi “nobili” e protetti da disciplinari DOP, come Parmigiano Reggiano, Fontina, Bitto e Castelmagno, siano prodotti con latte crudo o latte fresco non standardizzato.

• Bacterial biodiversity: the flavor that is born invisible

  

  Raw milk is a living ecosystem. It contains a multitude of native lactic acid bacteria, varying from region to region, which influence:

  1. the fermentation
  2. the ripening
  3. the rind formation
  4. the color of the cheese paste

  This biodiversity is sacrificed in industrial cheeses, where standard starters are used to achieve a consistent flavor. This is one of the reasons why artisanal or DOP cheeses are more expensive: each wheel is a small, unique biological universe.

• How to read the label and avoid being fooled

  

  Italian law requires the indication if the cheese is made with raw milk. If not specified, it is almost always pasteurized. Some practical tips:

  1. look for "raw milk" on the label if you want a richer and more regional cheese
  2. be wary of "artisanal" cheeses that do not clearly state the origin of the milk
  3. beware of DOP imitations: Parmigiano Reggiano, for example, cannot be produced with pasteurized milk

• Safety issue: Is raw milk dangerous?

  

  Raw milk can contain pathogenic bacteria, such as Listeria or Salmonella. But cheeses that use it are often:

  1. aged for at least 60 days, which drastically reduces microbial risk
  2. subject to very strict controls, especially if DOP
  3. produced in certified dairies, where traceability is complete

  In Italy and Europe it is perfectly legal to sell and consume raw milk cheeses, but with all necessary guarantees.

  🔍 Curiosity: Parmigiano Reggiano is made with raw milk, but it is considered safe even for pregnant women, precisely because of its long aging (minimum 12 months).

  www.efsa.europa.eu

• Raw milk, live cultures, the microbiome, and health

  

  According to a study published in Frontiers in Microbiology (2021), raw milk cheeses can contribute positively to the gut microbiome, thanks to the diversity of beneficial bacteria. This can have beneficial effects on:

  1. digestion
  2. immune system
  3. intestinal inflammation

  Of course, the benefit occurs only if the product is of certified quality, and consumed in moderation.

  www.frontiersin.org

• Italian cheeses: who uses raw milk?

  

  Here are some examples of Italian cheeses known for using raw milk or fresh unpasteurized milk:

  1. Parmigiano Reggiano DOP
  2. Fontina DOP
  3. Gorgonzola DOP (partially pasteurized)
  4. Toma Piemontese DOP
  5. Pecorino di Filiano DOP
  6. Bitto DOP
  7. Castelmagno DOP

  🧭 These cheeses represent territories, centuries-old traditions, and a unique biodiversity, often not reproducible in a laboratory.

  
  

• Regulations and controls in Italy

  

  In Italy, production with raw milk is regulated and monitored. According to EU Regulation No. 853/2004, raw milk products:

  1. must come from healthy and controlled animals
  2. must be processed in authorized and registered facilities
  3. cannot be distributed before a minimum aging period of 60 days, except for specific exemptions

  The Ministry of Health, through ASL and NAS, regularly carries out inspections and analyses on these products.

  eur-lex.europa.eu

• Raw milk and sustainability

  

  Many raw milk cheeses are produced:

  1. locally
  2. in small dairies
  3. by farms that also practice organic grazing or farming

  This means less transportation, less waste, and more support for the local economy. Choosing such a cheese is not only a taste choice, but also a small sustainable act.

• 🧠 Conclusion – Choose with awareness

  

  The world of cheese is vast and complex, but one thing is certain: knowing what type of milk is used to make your cheese makes a difference . Not just in terms of taste, but also in terms of health, the environment, and culture.

  👉 If you are looking for safety, long shelf life and uniformity , pasteurized milk is fine.

  👉 If you want authentic flavor, a connection to the territory and biodiversity , look for raw or fresh milk .

  Ultimately, every slice tells a story. Its up to you whether you choose to listen.

• 📚 Sources:

  

  1. EFSA – Microbiological risk assessment of raw milk cheeses
  2. The European Food Safety Authority conducted a quantitative risk assessment associated with raw milk cheeses produced in Poland, highlighting potential microbiological hazards such as Listeria monocytogenes.
  3. EFSA – Principles and tools for food risk assessment
  4. This document provides an overview of the methodologies used by EFSA to evaluate risks related to food products, including raw milk cheeses.
  5. Frontiers in Microbiology – Selection of raw milk microbiota in cheese production
  6. A study exploring how traditional production techniques can influence the microbiotic composition of raw milk, with implications on cheese flavor and safety.
  7. Frontiers in Microbiology – Lactic acid bacteria in raw cow’s milk for cheese production
  8. A meta-analysis highlighting the complexity of the microbiota in raw cow’s milk used for cheese production, emphasizing the presence of various bacterial genera.

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Data di inserimento 22 apr 2025

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