Originally Posted by kwilkinson
That sucks dude. You were getting to the ponit where you consistently dropped some serious knowledge on that other thread.
Well, my knowledge hasn't gone anywhere and continues to grow in terms of new cheeses tried and mentally cataloging but i just don't eat large quantities much these days Even england doesn't really make raw milk stilton these days. In 1989 they decided to use pasteurized milk (and vegetable rennet if i recall). Anyone after that that uses animal rennet or unpasteurized milk can't use the name stilton which is why you see stichleton. I do remember hearing talks that they were probably going to go back to using animal rennet in the future though which is a good thing (from what i hear as i obviously was not around in the 80s to have raw animal stilton). Not sure when the eta is on that. Just heard it from a guy who works for Neil's Yard back in february. Lots of raw milk cheeses in the US so unless it's a fresher cheese like a mozzarella, brie, most triple cremes, other soft ripened cheese, young chevre, etc... you can find it unpasteurized same as overseas. US FDA rules are keeping the raw milk versions of the cheeses i mentioned overseas still so we get the pasteurized ones. Those are the only kinds of cheeses that are different really.