Italy, the land of la dolce vita, is renowned for its rich and diverse cheese-making heritage.

As the epicenter of artisanal cheese production, the country's cheese-making culture has evolved over centuries, striking a delicate balance between tradition and safety.

When it comes to the question of pasteurization, the answer is not a simple yes or no.

In Italy, the use of pasteurized milk in cheese production is a complex and nuanced issue.

Many of the country's most celebrated and revered cheeses, such as Parmigiano-Reggiano, Gorgonzola, and Pecorino Romano, are made using raw, unpasteurized milk. - https://italyfocusguide.com/blog/are-cheeses-in-italy-pasteurized/?unique_id_ozuo5617

Exploring the Balance Between Tradition and Safety: Are Cheeses in Italy Pasteurized?