A raw milk cheese “is going to have all those subtle nuances, all those flavors, all that depth of character,” that a pasteurized cheese doesn’t have, he said.

Raw milk cheese is enjoyed in France and many other countries worldwide, but not so much in the United States. Learn about pasteurization and U.S. laws governing raw dairy consumption.

A raw milk cheese “is going to have all those subtle nuances, all those flavors, all that depth of character,” that a pasteurized cheese doesn’t have, he said.