Goat cheese can be either pasteurized or unpasteurized, depending on the brand and how it was made. Most goat cheese sold in U.S. grocery stores is made from pasteurized milk, but raw (unpasteurized) goat cheese is also legally sold, both domestically and as imports. The only reliable way to know is to check the label.
How to Tell From the Label
U.S. food labeling requires manufacturers to list their ingredients, and the milk used in cheese production will typically be described as either “pasteurized goat milk” or “raw goat milk.” If the label simply says “goat milk” without the word “pasteurized,” treat it as unpasteurized. Some imported French chèvre and other artisan varieties are made from raw milk and will say so on the packaging.
Federal regulations also require that when goat’s milk is used instead of cow’s milk, the cheese name must include a “made from goat’s milk” statement. This applies across categories including soft ripened cheeses, hard cheeses, semisoft cheeses, and hard grating cheeses. That labeling tells you the milk source but not whether it was pasteurized, so you still need to look at the ingredient list or a separate declaration on the packaging.
What Pasteurization Does to Goat Milk
Pasteurization heats milk to a temperature that kills harmful bacteria. The standard method for goat milk, called HTST (high-temperature short-time), heats it to 72°C (about 161°F) for 15 seconds. Some producers use slightly higher temperatures or longer hold times, such as 75°C or 81°C for 15 to 25 seconds, which can affect the final texture and flavor of the cheese. A slower method, batch pasteurization, holds milk at a lower temperature (around 145°F) for 30 minutes.
Pasteurization does not dramatically change the nutritional profile of goat cheese. It does reduce some of the naturally occurring enzymes and can subtly shift flavor, which is why some cheesemakers prefer raw milk for its more complex taste. But the primary purpose is safety: killing bacteria like Listeria, Salmonella, and Brucella that can be present in raw milk.
The 60-Day Rule for Raw Goat Cheese
In the United States, cheese made from raw milk is legal to sell as long as it has been aged for at least 60 days at a temperature of no less than 35°F. This rule, codified in federal regulation (21 CFR Part 133), is based on the assumption that the combination of salt, acidity, low moisture, and time will reduce dangerous bacteria to safe levels.
That assumption has limits. Research has shown that the 60-day aging requirement does not guarantee the safety of surface-mold-ripened soft cheeses, particularly when Listeria is introduced after the cheese is made (a common contamination route in real-world production). Hard, aged raw goat cheeses like aged goat gouda or raw milk Romano carry lower risk because their low moisture content is less hospitable to bacteria. Soft, creamy raw goat cheeses are a different story.
Which Types Are Usually Pasteurized
Fresh goat cheese, the soft, spreadable log you find in most supermarkets (often labeled chèvre), is almost always made from pasteurized milk. It has high moisture and a short shelf life, which means it can’t meet the 60-day aging rule for raw milk cheese. If it’s sold fresh, it was pasteurized.
Harder and aged goat cheeses are more of a mixed bag. Domestic brands tend to use pasteurized milk, but imported varieties from France, Spain, and Italy may use raw milk, especially if they carry traditional regional designations. Spanish Garrotxa, certain French Valençay, and aged Italian Caprino Romano are examples of goat cheeses that may be made from raw milk. Again, the label is your answer.
Safety Concerns With Raw Goat Cheese
Raw milk and products made from it are more likely to contain Listeria and other harmful bacteria. Good farming practices reduce contamination but cannot eliminate the risk entirely. Listeria is particularly dangerous because it thrives at refrigerator temperatures, unlike most foodborne bacteria.
Listeria infection is serious for pregnant women, older adults, newborns, and anyone with a weakened immune system. The American College of Obstetricians and Gynecologists advises pregnant women to avoid soft cheeses made with unpasteurized milk, including feta, brie, and queso blanco. Soft cheeses made with pasteurized milk are considered safe. Cooking and pasteurization are the only reliable ways to kill Listeria.
For the general healthy population, the risk from raw goat cheese is low but not zero. If you’re in a higher-risk group and want goat cheese, stick to pasteurized versions or hard, well-aged varieties where bacterial survival is less likely.
Buying Goat Cheese at Farmers Markets
Farmers markets and small artisan producers are where you’re most likely to encounter raw goat cheese. State laws vary widely on whether raw milk cheese can be sold directly to consumers, and some states allow it while others restrict sales to aged varieties only. If the vendor can’t clearly tell you whether the milk was pasteurized, that’s a reason to ask more questions or skip it if you’re concerned about risk.
Many small-scale goat farmers do pasteurize their milk before making cheese, so “artisan” or “farmstead” on a label doesn’t automatically mean raw. It just means the cheese was made on or near the farm where the milk was produced.