: Which varieties of milk cheese are raw food? Which varieties of milk cheese are raw food? I mean the well-known varieties of cheese, not the many varieties small vendors can have that are only known in small areas. I think

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I found a list of raw milk cheeses in German, including what Germans call "Weichkäse" (which is not the same as what I understand under "fresh cheese", but there is substantial overlap). Note that this does not mean that each cheese on the list is always made from raw milk, or that the raw milk has not been heated over 40 C during the production (for example, for camembert you can either start with cold milk and heat it to 35, or start with cold milk, heat it to 50+, then let it cool down to 35). It means that some producers of these kinds of cheese use a method which fits your criteria.

Camembert de Normandie
Cappregio
Munster cheese (that's the French cheese from the Vosgues, especially the Munster-Géromé AOC, not the American Muenster cheese)
Pico
Queijo de Pico
Roquefort
Taleggio
White brine cheese, Balkan style (what is usually called "Feta" - Feta is an AOC, so all analogues have to be called something else in formal contexts)

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I would venture that the opposite is usually true. Most fresh cheeses require heating to separate the curd. In the US, commercial fresh cheeses are never raw since they must use pasteurized milk.

Emmental (Swiss) seems to fit the criteria. It's held at a heat in the 30s but no higher.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

Fresh cheeses are never made of unpasteurized milk (with the exception of illegal cheeses). They can make you seriously ill, for instance Malta fevers (Brucellosis).

Some cured cheeses can be legally made from unpasteurized milk as the curing process eliminates harmful bacteria/fungus. These specialty cheeses are said to be richer in taste that similar cheeses made from pasteurized milk.