Unpasteurised describes food — most often milk, and the cheese and juices made from it — that has not been heat-treated to destroy harmful bacteria. Raw milk carries a documented risk of tuberculosis, brucellosis, E. coli, Listeria, and Campylobacter, which is why pasteurisation became one of public health’s great victories. Enthusiasts argue unpasteurised milk and cheese taste better and retain beneficial enzymes and microbes — and raw-milk cheeses aged properly are indeed among the world’s finest, their risks managed by time, salt, and acidity. Regulators balance the two views: many countries permit sales with warnings and testing regimes, while advising vulnerable groups to avoid raw dairy entirely.