Have you ever crumbled off a chunk of classic Parmigiano Reggiano and wondered what made it so delicious? Well, one reason why this Italian cheese is so delightful is because it is made with raw milk. But what exactly does that mean? Raw cheese is made with milk that hasn’t been pasteurized or heated in order to kill off bacteria. Pasteurization can be beneficial since it can eliminate any potentially harmful pathogens, but it can also destroy native cultures that contribute to a cheese’s flavor, texture, and complexity.
When made correctly, raw milk cheese is safe to eat and can result in some of the tastiest and most traditional cheeses out there. That’s not to say that pasteurized cheeses are any lesser, we just think it’s time you try some raw milk cheese too.
Here are a couple of our favorite raw milk cheeses.
Parmigiano Reggiano
There are a lot of look-a-likes made in the United States masquerading under the shortened title of “Parmesan”, and these versions are usually pasteurized. The Italian original is rich with savory, umami flavors and crunchy crystals. It’s obviously delicious on pasta, but we recommend breaking chunks off of a wedge and pairing with Champagne.
Gruyère from Switzerland
You may have encountered this famous Swiss cheese on top of French Onion soup or inside a grilled cheese, but have you ever tried it on its own? With notes of toasted hazelnuts and brown butter, this classic cheese is delicious sliced razor thin and dolloped with onion jam.
Roquefort from France
Some say Roquefort is the original blue. Legend has it that centuries ago, a shepherd became distracted by a young maiden just after sitting down to a lunch of cheese and bread in a cave. He went after her unsuccessfully, only to return days later to some moldy bread and blue-speckled cheese. Upon tasting it, he fell in love with the punchy flavor—and Roquefort was born. While we don’t know if that legend is true, we do know that the herbaceous, spicy notes in this sheep’s milk beauty tastes lovely with Sauternes.
Pleasant Ridge Reserve from Uplands Cheese (pictured above)
Made in the style of French Beaufort, this Wisconsonian is the most awarded cheese in America. Cheesemaker Andy Hatch uses only native cultures to make this firm, snackable cheese, resulting in notes of grass, sour cream, and melted leeks. Try it on its own, or pair with some salami for a perfect ploughman’s lunch.
Grayson from Meadow Creek Dairy
This American original is similar to Italian Taleggio, but it comes from Virginia. The bright orange rind is an immediate signifier of the pungent nature. Underneath, it’s much more mild with flavors of steak, leeks, and custard. Try it alongside a Belgian Dubbel: the sweetness mellows out the funk.
Bayley Hazen Blue from Jasper Hill Farm
Hailing from Vermont, Bayley Hazen is a fudgy blue similar to Stilton, which is actually legally required to be pasteurized by English law. This raw-milk, American version has deep earthy flavors and a slight fruity sweetness, similar to dark chocolate. We like it best with a juicy IPA, which teases out the tropical notes.
Reading Raclette from Spring Brook Farm
Another Vermont native, this firm, meltable cheese is modeled after Swiss Raclette, which is traditionally served heated under a special grill and scraped onto potatoes. It’s a wonderful melter, but it also shines on a cheese platter. Bring out the notes of onions and meats with a swipe of whole grain mustard and rye toast points.
