Is raw milk better than pasteurized for making cheese?
It would be nice if there was a simple answer, but the best answer is, “sometimes, but not always.” That is because many more factors than if the milk is pasteurized influence cheese flavor. For example, if raw milk is held for more than five hours in a tank, or is of poor quality, you often will be able to make better cheese from pasteurized milk by skillful selection and management of the culture. The most important factor that influences flavor is the quality and freshness of the milk.
