I’m not exactly some kind of cheese expert, but I’ve eaten a lot different cheeses in my day
I’d agree that on average, unpasteurized cheeses taste better
But some of the best cheeses I’ve had have also been pasteurized.
I think it’s mostly the size of the difference kinds of operations and how much care they put into their products.
There’s a lot of mediocre manufactures making pasteurized cheese and they’re making industrial quantities of it.
Whereas the companies making raw milk cheeses tend to be smaller operations where they’re putting more care into their product. They can be choosier about where their milk comes from, and are more hands-on with the process.
But if you can find a brand that puts that kind of care into it but pasteurizes their products, I haven’t found there to be a dramatic difference.



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