Supermarket cheese? Almost always pasteurized. Big brands pasteurize to keep things consistent and safe. It’s their thing.
Farmers’ market cheese? Raw territory. Ask the farmer directly: “Is this pasteurized?” They’ll love your curiosity. You might even get a sample.
Imported cheese gets tricky. Many French, Italian, and Spanish classics are raw. The U.S. allows them only if aged 60+ days. But some sneak in younger. Trust the importer’s label.
