"Paul M. Cook" ha scritto nel messaggio
> "GreenJoe" wrote in message
>>I have been seeing this raw milk cheese from a store that I buy from>> and
>>was wondering if anyone can tell me the differance between the raw>> milk
>>cheese and regular cheese?
>
> It is cheese made from unpasteurized and non-homogenized milk. Cheese
> aficionados claim the raw milk cheese to be a much better product in
> flavor > and texture. But really it depends on the milk. Old, sick cows
> fed crappy food won't make the best milk. European cows produce a milk
> far richer than > what we get here. That makes a huge difference perhaps
> more than the pasteurization. Having made cheese from both kinds, I had
> the best luck > with raw milk.
>
> Paul

It also depends on which cheese you are making. There are cheeses that
simply cannot be made with pasteurized milk-- they won't resemble the real
thing at all. Others, it doesn't matter much.

All this was hashed out some years back when the EU commission tried to pass
a law that all cheese in the EU had to be made from pasteurized milk which
would have wiped out most European cheeses (Italy has 463 distinctive
cheeses, for example) and left Europe to offer various versions of Kraft
Singles.

Raw milk has to come from cows who are tested regularly for diseases that
can be passed on in their milk, Bang's disease or TB being the notable
killer of the old days. With sheep and goats it is quite different, since
they seem not to pass any dangerous diseases on to humans-- or they are so
rare the EU doesn't include them.