Raw cheese is made with milk that has not undergone heat treatment. That is, it has not been heated and therefore retains its bacterial flora (its microbes). This is why it is not recommended for pregnant women and infants. Pasteurized cheese is based on heated milk in order to eliminate harmful germs. Because the milk in pasteurized cheese is heated, the latter contains a little less protein. Ditto for vitamins which, sensitive to heat, are reduced by around 10% in pasteurized cheeses. Regarding the calcium content, it is slightly higher for raw milk cheese. But the most significant difference is probably in the flavor and creaminess, often more pronounced in raw milk cheeses.
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