15 Easy Raw Cheese Recipes (2024)

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15 Easy Raw Cheese Recipes (2)

Fellow cheese lovers… you’ll love this. We looked all over the web to find raw and easy cheese recipes to include in this collection.

I have to admit, it was actually hard to find that many of them. And as you’ll see, quite a few of them are from this blog. However, it ended up being a nice, round collection of 15 recipes.

So: If you make cheese already and appreciate quality recipes… Or, if you want to learn how to make cheese and need a vetted set of recipes to start you off…

…then this post is for you. We did all the hard work of reviewing recipes (and making a bunch of them, too) so you can just dive in and get started. Yummy cheese awaits. 🙂

Want more recipes or help with cheesemaking? Be sure to check out membership in Traditional Cooking School (for more recipes and hands-on video tutorials) or our stand-alone Cultured Dairy and Cheese eBook and Video package.

Raw Cheese: Easy Cheese Ball

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You’ll love this easy and delicious cheese ball from yogurt or kefir. It requires very little working time or effort. Via TraditionalCookingSchool.com.

Raw Cheese: Chevre

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Chevre, a soft spreadable cheese from raw goat milk, is one of the easiest cheeses to make. You can also use raw cow milk to make this cheese. The process is the same, you just can’t call it chevre anymore. 😉 Via ediblearia.com.

Raw Cheese: 30 Minute Farmer’s Cheese

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If you add an acid to warmed (near the cow’s body temperature) raw milk, it results in a quick and tender farmers’-style cheese, like this one, that truly demonstrates how much easier it is to make cheese with fresh milk! Via countryliving.com.

Note: The leftover whey from this farmer’s cheese is not suitable for fermenting because of the additional acid. You could still use it for soaking grains.

Raw Cheese: Easy Cottage Cheese and Sour Cream

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Raw milk cottage cheese and raw milk sour cream are easy to make. So easy they could become a staple in your kitchen. The cottage cheese in this recipe is more of a clabber cheese than what you might purchase in the store but is still delicious. Give it a try! Via realfoodrn.com.

Raw Cheese: Kefir or Yogurt Cheese Balls

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You’ll love this traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. The cheese is salted and soured, both of which are means of preservation — but then when fashioned into balls, the balls are submerged into extra virgin olive oil, a protective brine of sorts. Via TraditionalCookingSchool.com.

Raw Cheese: Cream Cheese

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Check out these four different methods for making cream cheese out of raw milk. Simple and easy! Via wholelifestylenutrition.com.

Raw Cheese: Flavored Cream Cheese

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Learn to make your own homemade flavored cream cheese, and you’ll never buy another tub again. Sure, the grocery store flavors taste good — but these taste fabulous (and are more healthy). Plus, there’s no limit to what flavors you can try! Via TraditionalCookingSchool.com.

Raw Cheese: Fromage Blanc

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Fromage blanc (white cheese in French) is a soft, spreadable cheese with a mild flavor. It is perfect as a spread on bread or crackers or as a dip for fruit or vegetables. Fromage blanc is very easy to make and is a great option for beginning cheesemakers. Via culturesforhealth.com.

Raw Cheese: Cottage Cheese

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Gentle heating and a long, slow ripening time give this wonderful cottage cheese it’s flavor and texture. You can make this with goat or cow milk. Via TraditionalCookingSchool.com.

Raw Cheese: Feta

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If you’re looking for an easy raw cheese to make, feta is the one. Yes, it takes a little time to make feta — but when you’re done you will have tangy and delicious goodness. Via homesteadlady.com.

Raw Cheese: Monterey Jack

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Monterey Jack is a popular semi-hard cheese that was first developed in the American west. It’s mild and flavorful and melts easily. It’s traditionally made with cow milk, but goat milk will work equally well. Via culturesforhealth.com.

Raw Cheese: Cheddar

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Make your own cheddar cheese! You can press then and let it age or press it and eat it fresh. You can even eat it as curds without pressing. Delicious. Via TraditionalCookingSchool.com.

Raw Cheese: Press-less Cheddar

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Love cheddar but don’t have a press? Make this press-less cheddar. Via thecheerfulagrarian.blogspot.com.

Raw Cheese: Ranchero

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Start with one gallon of raw milk to make this fairly quick and easy rustic cheese. Via mexicoinmykitchen.com.

Raw Cheese: Pepper Jack

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Pepper Jack cheese is a delightful kick in the mouth. The cheese is spicy from the addition of fiery jalapeños and habeñeros, with that classic sharp cheesy taste to round it out. I had to include this cheese for an even 15 recipes, thought it’s probably a little less than easy — it’s best made using a water-bath setup or a double boiler. Via culturesforhealth.com.

Do you have a favorite easy raw cheese? Please share in the comments!

Want more recipes or help with cheesemaking? Be sure to check out membership in Traditional Cooking School (for more recipes and hands-on video tutorials) or our stand-alone Cultured Dairy and Cheese eBook and Video package.

...without giving up the foods you love or spending all day in the kitchen!

15 Easy Raw Cheese Recipes (18)

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15 Easy Raw Cheese Recipes (19)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

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Comments

  1. 15 Easy Raw Cheese Recipes (20)april says

    Great article! Just wanted to say it is not that hard to find raw cheese recipes, any cheese recipe can be made with raw milk, they just might need small tweaks made to the amount of culture/acid added, temps and time.

  2. 15 Easy Raw Cheese Recipes (21)Brittney says

    This is helpful! I always only make raw mozzarella cheese because that’s the only recipe we have.

    1 gal whole milk
    1 1/4 tsp citric acid
    1/8 tsp rennet or 1/4 tablet dissolved in a tablespoon of cold water
    (I actually double the rennet myself)
    1/4 gal water heated to 170 degrees F with 1/2 c salt.

    Mix citric acid into cold milk for 2 mins
    Heat milk to 88 degrees F.
    Remove from heat and add rennet
    Stir. Wait at least 30 mins until whet separates from curds.
    Heat slowly to 108 degrees. Stir occasionally while heating.
    Remove from Heat and let stand for 20 mins.
    Drain in a colander for 15 mins. (I use a cheese cloth and just wrap the ball in it and squeeze out the whey. But don’t overdo it).
    Cut drained curds into strips and lay cross cross in a large bowl. Pour hot saltwater over curd strips and stretch with 2 forks, pulling up and down until soft.
    Remove from water and knead until smooth. Shape into a ball and place in a mold (or just a bowl) in the fridge. The cheese will take in the shape of the container.

  3. 15 Easy Raw Cheese Recipes (22)Julie says

    Hi Wardee,
    When making cheese, can I add salt to the milk before I add culture or rennet, or will that cause problems? I noticed that the raw farmers cheese calls for salt first. For that one, can I use vinegar instead of lemon juice? Organic lemons are expensive! Thank you for posting all of these raw cheese recipes. I do not cook my milk any more!

  4. 15 Easy Raw Cheese Recipes (24)Helen says

    I am in day 2 if activating my milk kefir grains, changing every 12ish hours. I am already overwhelmed at the amount of milk needed for activation (and cultures for health specifically says to use only pateurized milk which I did buy but now my raw milk waits). Any suggestions beyond making yogurt in my instant pot with raw milk?
    It is only myself and my husband so it’s a bit crazy the volume every 12 hours!

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15 Easy Raw Cheese Recipes (2024)

FAQs

Why is raw cheese illegal in the US? ›

Unpasteurized milk, cheese and other dairy products may contain harmful pathogens and are not safe to eat, drink, or use in making foods. It is a violation of federal law enforced by the Food and Drug Administration to sell raw milk packaged for consumer use across state lines (interstate commerce).

What are some raw cheeses? ›

Famous Raw Milk Cheeses

In addition to those mentioned above — gruyère, Parmigiano-Reggiano, English cheddar, and camembert — several other world-famous cheeses are made with raw milk by definition: roquefort, morbier, raclette, fontina and asiago, as well as many pecorinos and manchegos.

Why is Brie banned in America? ›

So, even though it is prohibited to make Brie or Camembert in the US (because they use raw, or unpasteurised milk), it is legal to bring them into the country. The same applies to goat's cheese – provided it does not come from a country with Foot and Mouth disease.

What is the 60 day rule for cheese? ›

The FDA currently rules that any cheese produced in the U.S. either has to be made from pasteurized milk, or be held for 60 days, with the idea that harmful bacteria will die out in that time.

What is the most loved cheese in the world? ›

MOZZARELLA – THE WORLD's MOST POPULAR CHEESE.

What is the hardest cheese to make? ›

While there is no one type of difficult cheese to make, the hardest cheeses to make are romano, gorgonzola, burrata, parmesan, provolone, etc. The reason being is because they require a longer aging period to ensure they reach their desired texture and require a specific type of culture.

Which cheese can be eaten without cooking? ›

Is mozzarella cheese safe to eat without cooking or baking? Yes. Uncooked mozzarella is delicious, especially as part of a tricolore salad with basil and perfectly ripe tomatoes.

Who should not eat raw cheese? ›

Children, adults aged 65 or older, pregnant people and immunocompromised people, all of whom may especially have difficulty fending off pathogens from cheese, should always opt for the pasteurized goods.

Can you buy raw cheese in the US? ›

Unpasteurized cheese is made and sold in the US. In 1987, the FDA banned interstate sales of raw milk, but unpasteurized dairy products can be sold within certain states. Raw milk and cheese must be marketed and labeled as such, as well as aged at least 60 days. Why 60 days?

What is the unhealthiest cheese? ›

The least healthiest cheese overall is Double Gloucester, which contains the highest amount of calories (415 per 100 grams) and a whopping 21.9g of saturated fat – which is more than the NHS's recommended daily saturated fat limit for women.

Is raw cheese good for your gut? ›

One of the major benefits of raw cheddar cheese is that our raw milk contains many diverse, gut-healthy bacteria. The bacteria in your gut are responsible for 70-80 percent of your immune function. WOW! Without a healthy amount of diverse bacteria in your gut, your immune system can't operate to its highest potential.

Why do people eat raw cheese? ›

Made with Whole Raw Milk, each block is packed with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids. Raw Cheddar's ease of digestibility gives those who experience discomfort with processed cheese products a delicious and natural option.

Is raw cheese legal in the US? ›

Unpasteurized cheese is made and sold in the US. In 1987, the FDA banned interstate sales of raw milk, but unpasteurized dairy products can be sold within certain states. Raw milk and cheese must be marketed and labeled as such, as well as aged at least 60 days.

Why is raw cheese legal but not milk? ›

The judge in the seminal case ruled that unpasteurized milk is unsafe and banned the shipment of raw milk with the exception of raw milk cheese, provided it has been aged a minimum of 60 days and is clearly labeled as unpasteurized.

Why not to eat raw cheese? ›

Fans of “raw-milk” cheese often argue that the dairy delicacies possess exceptional, complex flavor profiles that just can't be replicated in the pasteurized stuff. But the tasty snack can come with a health risk and is the suspected cause of Escherichia coli infections that recently sickened several people.

Why does the US ban raw milk? ›

Raw milk, or milk that has not been pasteurized, is a public health concern. Studies have shown that the legal sale of unpasteurized dairy products is associated with a higher incidence of related disease outbreaks.

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