In article >,
"pavane" > wrote:

> "Joel Olson" > wrote in message
> ...

> | "pavane" > wrote in message
> | ...
> | >
> | > "bob" > wrote in message

> | > | >> Forgot about Gorgonzola. I like them all ... but my favourite is a
> | > well
> | > | >> ripened unpasteurised French Brie. I could eat it every day ...

> | > Sorry, not available in US either due to the ageing restrictions
> | > on raw milk cheeses.

> | 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.

> The US restrictions are specifically on ageing. Here is an article from
> Slate that explains it a bit, and a handy excerpt:
>
> It is legal to use unpasteurized milk in cheese only if that cheese has
> been aged more than 60 days (most potentially harmful bacteria die
> in this time). Tragically, this rules out all the young Brie, Camembert
> and Epoisses (most of which are aged around 30 days) that many
> consider to be the pinnacle of the cheese-making art. Steven
> Jenkins, author of "Cheese Primer" (Workman, 1996) and perhaps
> America's leading authority on cheese, calls the pasteurized Brie
> and Camembert available in America, "pretenders -- inauthentic
> impostors bearing their names."

Still, are we referring to pasteurized cheese, or cheese made from
pasteurized milk?

--
Dan Abel
Petaluma, California USA