What is one of the primary benefits of using raw milk in cheese production?

The primary benefit of using raw milk in cheese production is that it leads to unique flavors. Raw milk retains the natural enzymes, yeasts, and bacteria that are present in the milk. These elements contribute to the development of complex flavors and aromas during the cheesemaking process. Since raw milk has not been pasteurized, it allows the terroir—the environmental conditions and local agricultural practices—to influence the milk’s characteristics and, subsequently, the final cheese product. This results in cheeses that can have a wide variety of tastes and textures unique to specific regions and production methods, which is highly valued by both cheesemakers and consumers who appreciate artisanal and traditional cheese styles. This aspect of raw milk cheese is often celebrated for the depth and diversity it brings to the cheese landscape.