"pavane" > wrote in message
...
>
> "bob" > wrote in message
> ...
> | On 12 Mar 2009 21:16:22 GMT, Wim van Bemmel >
> | shouted from the highest rooftop:
> |
> | >On Fri, 13 Mar 2009 10:02:19 +1300, bob wrote:
> | >
> | >> On 12 Mar 2009 20:04:45 GMT, Wim van Bemmel >
> | >> shouted from the highest rooftop:
> | >>
> | >>>On Thu, 12 Mar 2009 07:18:52 +0000, Nick Cramer wrote:
> | >>>
> | >>>> "mom peagram" > wrote:
> | >>>>> "isw" > wrote in message
> | >>>>> > Gloria P > wrote:
> | >>>>> >> bob wrote:
> | >>>>> >> > Sqwertz > shouted :
> | >>>>> >> >
> | >>>>> >> >> I've been milking this chunk of Roquefort for 10 days now.
> I
> | >>>>> >> >> usually have about an ounce of it every other night for
> | >>>>> >> >> dessert. Then I go a whole week without, before buying
> another
> | >>>>> >> >> hunk.
> | >>>>> >> >
> | >>>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good,
> strong
> | >>>>> >> > Danish Blue, a powerful English Stilton or a chunk of
> Roquefort
> | >>>>> >> > crawling off the cheese dish and I'll be your friend for
> life.
> | >>>>
> | >>>>> >> Rosenborg Danish Blue
> | >>>>> >
> | >>>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a
> | >>>>> > pinch, but certainly no competition to roquefort.
> | >>>>
> | >>>>> What you need is a good piece of Royal Blue Stilton!
> | >>>>
> | >>>> That's what makes a horserace, eh? I've had Bleu, Stilton and
> | >>>> Roquefort. They're all good. My favorite is Gorgonzola!
> | >>>
> | >>>I go with you !
> | >>
> | >> Forgot about Gorgonzola. I like them all ... but my favourite is a
> well
> | >> ripened unpasteurised French Brie. I could eat it every day ...
> | >
> | >If it comes to that type of cheese, I prefer an unpasteurized Pont
> | >l'Évêque. From Normandy. Or even a Camembert AOC. Unpasteurized by
> | >definition. Brie is too easy for me.
> |
> | Have you ever tried the "Charles VII" Camembert au lait cru? It's from
> | a dairy cooperative in Lochoise Region Verneuil Reignac and comes in a
> | 250g size which my wife's late Aunt introduced us to in England.
> | Unfortunately, we can't get it here in New Zealand.
> |
> | Photo: http://i12.ebayimg.com/03/i/001/2b/f3/c59f_12.JPG
> |
>
> Sorry, not available in US either due to the ageing restrictions
> on raw milk cheeses.
>
> pavane
>

I doubt if the restrictions are simply on ageing. The boutique
cheesemakers would take the time. The ban is on unpasteurized
milk entirely, but with a little leeway on how long vs. how hot.
And judging from President Obama's recent remarks on food safety,
there doesn't seem to be much prospect of modifying that ban.
The ADA will be pleased.