Wax rinds? Usually pasteurized underneath. Bloom rinds (that white fuzzy stuff)? Might be raw. Natural rinds? Raw all the way.
But here’s the kicker: Some pasteurized cheeses develop a fake rind. They spray it with mold culture. So even a velvety rind is no guarantee.
Your best tool? The ingredients list. “Raw milk” will appear first if it’s there. If in doubt, ask a cheese monger. They live for this stuff.
