Is all cheese pasteurised?

Not all cheese is pasteurised. Raw milk is commonly used in the production of Irish farmhouse cheeses and other cheese varieties such as Parmigiano, Emmental and Beaufort. However, most Cheddar and Dutch-type cheeses are made from pasteurised milk. Some countries require that all milk for cheese production undergoes pasteurisation, or the cheese must be ripened for a minimum of 60 days.

During this time it is expected that any pathogenic bacteria present should die. A global requirement for the pasteurisation of milk that is used for cheese production has been recommended. However, this would create restrictions for international trade of cheese, especially for the many traditional cheeses from southern Europe made from raw milk with protected designations of origin.

Extra Information:

The health risks associated with the consumption of raw cheese are considered to be lower than those associated with raw milk due to the fact that cheese contains salt and a lower water content, which are less favourable for bacterial growth. Cheese made from raw milk should be clearly labelled or any vendors selling unlabelled raw cheeses are obliged to disclose this.