Serious Eats - seriouseats.com

I believe raw-milk cheeses have a heightened flavor and tang that is lacking in pasteurized cheese. That's not to say you can't find delicious pasteurized cheeses, but overall I find raw-milk cheeses to be more satisfying. Depending on the cheese, the difference could be dramatic or subtle, but I can definitely taste it.

Could someone explain the difference between pastuerized cheeses and raw milk cheeses? Does pasteurization just destroy the flavor of cheese? Living up in Denver, I've had very little exposure to unpasteurized cheese, so I'm not sure If I'm missing something.

Since I'm currently earning my master's in public health, I do have to say that unpasteurized dairy products can pose a pretty significant threat. Clearly the impact of a potentially tainted batch of cheese would be less form a small-scale manufacturer than from a large producer that ships out millions of pounds of cheese. But despite the near-illegality of raw milk and its rare consumption, several hundred people a year become ill from drinking raw milk, with the occasional death. Is cheese safer, or is the taste difference very significant?

All hail raw milk! Down with pasteurization!