Originally Posted by Jokerman
It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.
I take your point, but to clarify for others, you CAN get many raw milk cheeses in the US but they have to be aged, so no raw milk FRESH cheese can legally be sold in the US. And recent changes by the Fed have made this even tougher.
The current regs require aging 60 days at a set temp (so no fresh raw milk cheese) and they must be labeled "made with raw milk/unpasteurized milk".
McCalman's writings on why the natural process of small, locally made cheeses, well cared for, are actually healthier are well worth the read.