Why Raw Milk Cheese Tastes Better (Benefits, Risks & Who Should Consume It with Caution)

1. Why raw milk cheese tastes better

Raw milk cheese contains a wider variety of natural bacteria, enzymes, and flavour compounds. These contribute to a richer, more nuanced cheese as it matures.

Raw milk contributes to:

• Greater flavour depth – floral, nutty, grassy, savoury, and fruity notes
• Better aroma – more layers develop during ripening
• Superior texture – creamier breakdown and fuller mouthfeel
• Expression of terroir – milk that reflects the pasture, season, and region

Pasteurisation (heating the milk for safety) is excellent for protecting high-volume production, but it removes some of this natural complexity. Raw milk keeps the artistry intact.

2. The simple science (kept light)

Here’s the short version of why raw milk cheese is so flavourful:

• More diverse bacteria = more complex flavour
• Active enzymes remain intact and enrich texture
• No heat treatment means more natural nuance

As cheese ages, these natural elements produce deeper, richer flavours — which is why aged cheeses like Jumi’s Schlossberger are so extraordinary.

3. Exceptional raw milk cheeses

Many of the world’s most iconic cheeses are made from raw milk. A few examples include:

• Schlossberger 30 months — intensely flavoured, naturally very low in lactose
• Gruyère Reserve — nutty, savoury, beautifully balanced
• Parmigiano Reggiano — crystalline and umami-rich
• Comté — aromatic, sweet and complex
• Aged Gouda — caramel-like and rich

And again — at Jumi, every single cheese we make uses raw milk.

4. Who should consume raw milk cheese with caution

Raw milk cheese is safe for most healthy adults when crafted under strict hygiene and maturation standards. However, some individuals may be more vulnerable to foodborne illness.

The following groups should consume raw milk cheese with caution and seek medical advice if unsure:

• Pregnant people
• Infants and young children
• Adults over 65
• Anyone with a weakened immune system
• People advised by a doctor to avoid unpasteurised foods

This does not mean raw milk cheese is inherently unsafe — only that certain individuals should be more careful, in line with NHS and FSA guidance.

5. Official guidance

For the most reliable information, see:

• Food Standards Agency: Raw Milk Safety
• NHS: Foods to Avoid in Pregnancy

6. Raw milk cheeses at Jumi

All Jumi cheeses are made using raw milk — staying true to Swiss alpine tradition. Our cheesemakers follow precise, long-established methods to ensure remarkable flavour and exceptional quality.

7. Mainland UK delivery

8. Explore raw milk cheese at Jumi events

Want to learn through tasting and expert guidance? Join our raclette & fondue nights in London.

See upcoming Jumi events

Prefer to shop in person? Visit us in Borough Market, Newington Green or Crouch End: find locations.

9. FAQs

10. Conclusion

Raw milk cheese tastes better because it carries more natural bacteria, enzymes and flavour complexity. At Jumi, every cheese we make uses raw milk — preserving traditional methods and exceptional flavour.

However, individuals in certain groups should consume raw milk cheese with caution and consult a healthcare professional if unsure.