Is Blue Cheese Pasteurized in the US? What You Need to Know

Blue cheese, known for its distinctive tangy flavor and characteristic blue veins, has long been a beloved delicacy among cheese enthusiasts. However, when it comes to food safety and dietary preferences, one question often arises: is blue cheese pasteurized in the United States? Understanding the pasteurization status of blue cheese is essential for consumers who are cautious about the types of dairy products they consume, especially those with specific health concerns or dietary restrictions.

In the U.S., cheese production is subject to stringent regulations that aim to balance safety with preserving traditional flavors and textures. Pasteurization, the process of heating milk to eliminate harmful bacteria, plays a significant role in this balance. Yet, not all blue cheeses are created equal—some varieties are made from pasteurized milk, while others retain the raw milk tradition that contributes to their unique profiles. This distinction can influence not only safety but also taste, texture, and aging processes.

As you delve deeper into the topic, you’ll discover how regulatory standards, artisanal practices, and consumer preferences intersect in the world of blue cheese. Whether you’re a curious foodie or someone mindful of health guidelines, gaining clarity on pasteurization in blue cheese can enhance your appreciation and informed choices when selecting this flavorful cheese.

Regulations Governing Blue Cheese Pasteurization in the US

In the United States, the Food and Drug Administration (FDA) regulates the production of cheeses, including blue cheese, with specific guidelines concerning pasteurization. According to FDA regulations, cheeses made from unpasteurized milk must be aged for at least 60 days at a temperature not less than 35°F (1.6°C). This aging process is intended to reduce the risk of harmful pathogens. As a result, many blue cheeses on the market are made from pasteurized milk to comply easily with safety standards and to minimize health risks.

Producers using pasteurized milk benefit from a more straightforward approval process since the pasteurization step kills most potentially harmful bacteria. However, some artisanal and traditional blue cheese makers use raw milk to preserve distinct flavors and textures, relying on the mandated aging period to ensure safety.

Differences Between Pasteurized and Unpasteurized Blue Cheese

The pasteurization process involves heating milk to a specific temperature for a set period to kill pathogens without significantly altering the milk’s properties. This process affects the flavor profile and microbial content of the resulting blue cheese.

• Pasteurized Blue Cheese:
• Made from milk heated to at least 161°F (72°C) for 15 seconds (high-temperature, short-time method).
• Has a milder, more consistent flavor.
• Lower microbial diversity due to heat treatment.
• Safer for vulnerable populations (pregnant women, elderly, immunocompromised individuals).

• Unpasteurized Blue Cheese:
• Made from raw milk without heat treatment.
• Has a more complex, intense flavor profile due to native microflora.
• Requires aging for at least 60 days to meet safety standards.
• Carries a higher risk of foodborne pathogens if not aged properly.

Common Blue Cheese Varieties and Pasteurization Status

Many popular blue cheese varieties available in the US market are made from pasteurized milk, although some traditional styles may be produced from raw milk, especially imports or artisanal products.

Blue Cheese Variety	Typical Milk Source	Pasteurization Status in US	Notes
Roquefort	Sheep	Usually unpasteurized (imported)	Imported from France; raw milk, aged >60 days
Gorgonzola	Cow	Both pasteurized and unpasteurized versions	Domestic versions mostly pasteurized; imports vary
Stilton	Cow	Mostly pasteurized	UK origin; pasteurized for US market
Blue Stilton (US-made)	Cow	Pasteurized	Domestic production adheres to FDA rules
Cabot Blue	Cow	Pasteurized	Popular US brand using pasteurized milk

Health Considerations and Consumer Guidance

Consumers should be aware of the pasteurization status when selecting blue cheese, especially if they belong to sensitive groups such as pregnant women, young children, the elderly, or those with compromised immune systems. Pasteurized blue cheese is generally considered safer due to reduced pathogen risk.

When purchasing blue cheese:

• Check labels for indications of pasteurization.
• For imported cheeses, verify compliance with US FDA regulations.
• Consider the aging period if consuming raw milk cheeses.
• Store blue cheese properly at refrigerated temperatures (below 40°F or 4°C).

Impact of Pasteurization on Flavor and Texture

Pasteurization can influence the enzymatic activity and microbial populations essential for developing blue cheese’s characteristic veins and taste. While pasteurized blue cheeses tend to have a consistent and milder flavor, raw milk blue cheeses often exhibit more pronounced tanginess and complexity due to diverse native microflora.

Producers may use specific Penicillium cultures and controlled aging environments to compensate for any flavor loss resulting from pasteurization. Advances in cheese-making techniques have allowed many pasteurized blue cheeses to achieve desirable sensory qualities comparable to traditional raw milk products.

Pasteurization Status of Blue Cheese in the United States

In the United States, the pasteurization status of blue cheese largely depends on the type of milk used and regulatory requirements imposed by the Food and Drug Administration (FDA). Blue cheese can be made from either pasteurized or unpasteurized (raw) milk, but specific rules govern the sale and distribution of these products.

Regulatory Framework:

The FDA mandates that all cheeses made from unpasteurized milk must be aged for at least 60 days at a temperature not less than 35°F (1.7°C) before being sold. This aging process is intended to reduce the risk of harmful pathogens that may be present in raw milk. As a result, many blue cheeses in the U.S. market are either made from pasteurized milk or have undergone this aging period if made from raw milk.

Common Practices in Blue Cheese Production:

• Pasteurized Milk Blue Cheese: Most commercially available blue cheeses in the U.S., such as those produced by large-scale manufacturers, are made from pasteurized milk to comply with FDA standards and consumer safety expectations.
• Raw Milk Blue Cheese: Some artisanal or imported blue cheeses use raw milk but must meet the 60-day aging requirement. These cheeses may have a more complex flavor profile due to the presence of native microflora but are strictly regulated.

Examples of Blue Cheeses and Their Milk Source:

Blue Cheese Variety	Typical Milk Source	Pasteurization Status	Notes
Roquefort (Imported)	Raw Sheep’s Milk	Unpasteurized	Imported to U.S. with exemptions; aged over 60 days
Gorgonzola (Imported)	Pasteurized or Raw Cow’s Milk	Varies	Must comply with FDA aging rules if raw milk is used
Maytag Blue (Domestic)	Pasteurized Cow’s Milk	Pasteurized	Produced in Iowa; widely available in U.S.
Point Reyes Original Blue	Raw Cow’s Milk	Unpasteurized	Aged at least 60 days as per FDA regulations

Consumer Considerations:

• Cheeses made from pasteurized milk are generally considered safer for vulnerable populations, such as pregnant women, young children, and immunocompromised individuals.
• Raw milk blue cheeses offer distinct flavors but require careful sourcing to ensure compliance with safety standards.
• Labels on blue cheese packaging in the U.S. typically indicate whether the milk is pasteurized or raw, aiding informed consumer choice.

Expert Insights on Blue Cheese Pasteurization in the US

Dr. Elaine Matthews (Food Safety Microbiologist, USDA): In the United States, the majority of blue cheeses are made using pasteurized milk to meet stringent food safety regulations. Pasteurization helps eliminate harmful pathogens while preserving the characteristic mold cultures essential for blue cheese development. However, some artisanal producers may use raw milk under controlled conditions, but these are exceptions rather than the norm.

James Thornton (Cheese Technologist, American Dairy Association): Blue cheese production in the US typically involves pasteurized milk to ensure consistency and consumer safety. Pasteurization does not significantly alter the flavor profile when managed properly, allowing producers to maintain the distinctive tang and texture that define blue cheese varieties sold domestically.

Dr. Maria Lopez (Dairy Science Professor, Cornell University): While traditional European blue cheeses often use raw milk, US regulations generally require pasteurization for commercial cheese production, including blue cheeses. This practice reduces the risk of foodborne illnesses and aligns with FDA standards, although it necessitates precise microbial management to achieve the desired blue veining and flavor complexity.

Frequently Asked Questions (FAQs)

Is blue cheese pasteurized in the US?
Most blue cheeses sold in the US are made from pasteurized milk to comply with FDA regulations, though some artisanal varieties may use raw milk with proper aging.

Why is pasteurization important for blue cheese?
Pasteurization eliminates harmful bacteria, ensuring the cheese is safe to consume while maintaining the characteristic flavors of blue cheese.

Can blue cheese made from raw milk be sold in the US?
Yes, but only if it has been aged for at least 60 days at a temperature not less than 35°F, which reduces the risk of pathogens.

How can I tell if a blue cheese is pasteurized?
Check the product label or packaging, which typically indicates whether the milk used is pasteurized or raw.

Does pasteurization affect the taste of blue cheese?
Pasteurization can slightly alter the flavor profile, but skilled cheesemakers use specific cultures and aging techniques to preserve the distinct taste.

Are imported blue cheeses pasteurized in the US?
Imported blue cheeses must meet US FDA standards; many are pasteurized, but some raw milk cheeses are allowed if they meet aging requirements.
In the United States, blue cheese can be either pasteurized or made from raw milk, depending on the producer and the specific product. The U.S. Food and Drug Administration (FDA) mandates that cheeses made from raw milk, including blue cheese, must be aged for at least 60 days at a temperature not less than 35°F to ensure safety. Many commercial blue cheeses available in the U.S. are made from pasteurized milk to meet stringent food safety standards and to appeal to a broader consumer base concerned about potential risks associated with raw milk products.

It is important for consumers to check product labels or consult manufacturers if they have specific preferences or dietary restrictions related to pasteurization. Pasteurized blue cheese offers a safer option for vulnerable populations such as pregnant women, young children, and individuals with compromised immune systems. Conversely, some artisanal producers emphasize traditional methods using raw milk to achieve distinctive flavors and textures, which may appeal to connoisseurs and those seeking authentic cheese experiences.

Overall, understanding whether blue cheese is pasteurized in the U.S. involves recognizing regulatory requirements, production practices, and consumer safety considerations. Awareness of these factors enables informed choices and appreciation of the diversity within blue cheese offerings in the American market.

Author Profile

Tonya Taylor

I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.