Raw Curd Cheeses is a cheese-making term. It refers to milk curds that have not been heated during the cheese making process.
After milk has been coagulated to separate into curds and whey, the whey is drained away.
For some varieties of cheese, the curd is now ready to use. They will salted and moulded or packed into the shape that the cheese is meant to take.
If instead, the curd is heated to a temperature above 35 C (95 F), the curd is referred to either as a “semi-cooked” or “cooked” curd, depending on how high the temperature reaches.
Examples of raw curd cheeses include Crescenza, Gorgonzola, Stilton, Taleggio, etc.
Note that the term does not refer to the use of raw (unpasteurized) milk.