Raw milk cheese - Fromages au lait cru

Reblochon fermier, a typical cheese "au lait cru"

Generally, we can say that milk pass through a pasteurization process when the temperature overcomes 38° C. Heating it to that temperature, pathogenic microbes are destroyed.

The mention "au lait cru" (literally in English "raw cheese") is reserved for French cheese made with milk which temperature did't increase beyond 38° C.