Sylvia wrote:
>
> Here in the U.S., all cheese has to be made with pasteurized milk (there
> is a very small raw-milk-cheese industry that has to jump through all
> kinds of regulatory hoops). Are those cheeses made with unpasteurized
> milk in Sweden? I know Brie is made with unpasteurized milk in France.


Do you have a source for that information? I ask because I keep hearing
conflicting reports. I thought hard cheeses didn't have to be
pasteurized, and I'm confused on the subject of pasteurization and soft
cheeses. On way or the other, the soft cheeses in France taste MUCH better.

--Lia