The classification refers to cheese made directly from milk, employing traditional cheesemaking methods. These processes typically involve the coagulation of milk, often through the addition of rennet or bacterial cultures, followed by separation of the curd from the whey. Cheddar, Swiss, and Brie serve as examples of products fitting this description.
Products crafted in this manner often retain complex flavor profiles and textures developed through the aging process. Some believe they offer advantages due to minimal processing and the potential presence of beneficial bacteria. Historically, cheese production was inherently a ‘natural’ process, predating modern industrial techniques and artificial additives.
