"Dan Abel" > wrote in message
...
| 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?
Cheese made from pasteurized milk. The term "pasteurized
cheese" is understood but not too common, normally it is called
"processed pasteurized cheese," the "processed" part giving it shelf
and heat stability as in the supermarket sliced cheeses or the
Velveeta variants. Once the milk is made into cheese I don't believe
that it can be pasteurized any longer, the pasteurization refers to
action taken on the milk itself. Wikipedia has an interesting article
on the differences, and you can find a lot of semantic muddle around
the internet if you try.
http://en.wikipedia.org/wiki/Processed_cheese
pavane