What types of cheeses are unpasteurised?

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What types of cheeses are unpasteurised?
Gruyere cheese can be unpasteurised. (queso gruyere image by Norberto Lauria from Fotolia.com)

Due to regulations regarding safe cheese production, some varieties of unpasteurised cheese are processed abroad and cannot be exported outside the EU. In many areas of England, France and the Alps, unpasteurised cheese is readily available. This category of cheese is usually more flavourful because it is prepared using lower cooking temperatures. The following cheeses are unpasteurised.

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There are two types of Gloucester cheese, single and double. Made in England, production of this cheese started as early as 1498 using sheep's milk. Today the cheese is made in much the same manner as it was back then. It is made in large dairies and on small farms alike. The farm-made cheese is usually less expensive and not as creamy as the dairy-made cheese.

There was a time when Double Gloucester cheese was preferred over the single variety. Therefore, Single Gloucester was typically exported, while Double Gloucester was predominantly sold in England.

Gloucester cheese is sold in wheels and larger blocks. It is light orange in colour, has an oniony taste and is typically allowed to mature for two to four months. This cheese gets harder as it ages. The flavour loses some of its mellowness and takes on a nuttier taste. It is good in salads and as part of a cheese tray.


Gruyere cheese is a Swiss cheese. There is more than one variety of Gruyere. It is similar to Emmenthaler, another unpasteurised cheese. Gruyere is typically aged three to six months and has a somewhat sharp flavour.

This cheese is classified a hard cheese. It stores well for one month or more. Gruyere that begins to mould or starts to lose butterfat should be discarded.

Because this cheese melts well, it is a good choice for soups, fondues and au gratin dishes. Combine it with other cheeses such as Parmesan, for added taste. It is often served with fresh fruit, for dessert.

Grana Padano

Grana Padano is an Italian cheese. It was originally produced by Cistercian monks prior to the 1400s. In 1954, a consortium was formed to guarantee its quality. It is a cow's milk cheese that has both a savoury and sweet flavour and is typically aged between 12 and 22 months. Grana Padano is made into wheels of cheese.

It is usually grated and used as a recipe ingredient or sliced and consumed with other foods like crackers and fruit.

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