The designation of "Raw Milk" is reserved for cheeses for which the milk has not been heated at more than 40 Celsius or 100 F. At this temperature threshold, the hundreds of varieties of bacteria continue to thrive and interact with the milk, giving a greater, deeper flavor within the cheese. In the United States, the FDA restricts the distribution of raw (unpasteurized) milk cheeses aged less than 60 days. Recently, North American producers have seized the opportunity to create vibrant, nuanced
and remarkable Raw Milk Cheeses.
