Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.

Cheese is a very interesting food from a nutritional perspective. It typically is low in carbohydrates (or has none), is high in protein and is rich in key vitamins and minerals such as calcium and phosphorous.