Raw milk has not been heat treated or pasteurised. It has all its natural bacteriological and enzymatic characteristics. Raw milk is not the same thing as unpasteurised milk – while all raw milk is unpasteurised, not all unpasteurised milk is raw. Pasteurised milk has been heated to a particular temperature, for a specific time, in order to kill off certain bacteria. While pasteurisation ensures the destruction of many of the pathogens that may or may not be present, it also strips the milk of beneficial and innocuous natural flora.  All of Britain’s territorial cheeses were once raw milk cheeses. Our suppliers often use milk from their own farms, thereby ensuring that they have total control over the quality of their raw materials.   The height of what a cheese can achieve is dictated by the quality of the milk. When cheese is made by farmers, they have the opportunity to start their cheesemaking decisions in the pastures and their breeding programmes, and they see the consequences directly in the vat.