In article >,
"Hoges in WA" > wrote:

> "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.

There's also the issue of pasteurizing after making. These cheeses will
keep very well under refrigeration. However, ripened cheeses will have
the ripening process stopped when they are pasteurized. If they aren't
quite ripe, then they will never ripen satisfactorily. On the other
hand, ripened cheeses that have not been pasteurized will continue to
ripen in the refrigerator. Eventually most people will find them
inedible. Ripened cheeses made from pasteurized milk have a pure
culture added to them.

A similar thing happens with beer. Beer is normally made with boiling
water, so it starts out sterile. A pure culture of yeast is introduced
to start fermentation. Quality beer is put into sterile bottles, aged
and sold. Cheap beer (Miller and Budweiser are examples in the US) are
pasteurized after bottling. This gives them a cooked taste, but keeps
them from spoiling when stored without refrigeration.

--
Dan Abel
Petaluma, California USA