Raw cheddar cheese is a firm, aged cheese made from unpasteurized cow's milk that has not been heat-treated through pasteurization before cheesemaking. During production, bacterial cultures ferment lactose into lactic acid, rennet coagulates the milk proteins into curds, and the curds are cut, drained, salted, pressed, and aged. Aging develops cheddar's characteristic savory flavor and firm texture while reducing its lactose content to very low levels. Raw cheddar provides concentrated protein, calcium, phosphorus, zinc, vitamin B12, vitamin A, and several forms of vitamin K, along with the naturally occurring milk fat. Its flavor ranges from mild and creamy in younger cheeses to sharp, nutty, and complex with longer aging.