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Raw milk cheeses are made with milk that has not been pasteurized, or heat-treated. Pasteurization removes many of the fungi spores, yeasts, and microorganisms that make a cheese unique. There are delicious pasteurized cheeses, but raw milk cheeses are worth celebrating for their complexity of flavor, diversity, and history. 

The quality of the ingredients, the extreme care taken by producers, and the natural cheese aging process ensure that raw milk cheeses are a safe choice. 

Wondering if you’ve tried a raw milk cheese? Here are some common varieties: 

  • Parmigiano-Reggiano from Italy
  • Gruyère AOP from Switzerland
  • Comté AOP from France
  • Roquefort AOP from France
  • Idiazábal from Spain
  • Tarentaise, Reading, and Ashbrook by Spring Brook Farm Cheese from Vermont, USA
  • Ameribella, Adair, Briana, and Everton by Jacobs and Brichford from Indiana, USA



International Raw Milk cheese appreciation day
april 18, 2020

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A raw milk cheese celebration will take place around the world on April 18, 2020! Visit cheese counters, taste, purchase, and post about delicious raw milk cheeses.

Raw milk cheeses have unique flavors and histories, and carry on traditional cheesemaking practices. Their producers represent years, even decades, of knowledge and thoughtful innovation. 

Since 1999, Oldways and a group of dedicated producers, importers, retailers, and cheese lovers have advocated to preserve raw milk cheeses around the world. In 2019, the Oldways Cheese Coalition is celebrated its 5th Annual International Raw Milk Cheese Appreciation Day to highlight the diversity and deliciousness of cheeses made with raw milk. 

Mark your calendar! The next International Raw Milk Cheese Appreciation Day is April 18, 2020.

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