Raw cheese is any cheese made from unpasteurized milk. Raw milk cheese is considered to be the "traditional" way of making cheese and is typically more complex in flavor and more tender in texture than cheese made from pasteurized milk. The flavor of raw milk cheese is also much more intense than cheese made with pasteurized milk, and it better retains both seasonality and sense of place, where flavors in the milk can reflect what animals might have been grazing on. Raw milk cheese is full of enzymes and healthy bacteria that can be a great part of a well-rounded, immune-boosting diet. In the United States, any raw milk cheese must be aged for 60 days before being sold to consumers. Raw milk cheese is legal in the US, and raw milk cheese facilities are lab-tested weekly to prevent pathogenic outbreak.