"Giusi" > wrote in message
...
> "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.
>

mmmm....Fontina!!!

Can't abide that pasteurised Danish version.

Very difficult to get in Oz as Customs usually spots it and does its
Nanny-state job.
Can get in through the larger ports like Sydney/Melbourne due to the volume
of goods etc.
hoges in WA



>snipped>