On 2013-02-01 13:06:14 +0000, Helpful person said:

>> If you can find on from Normandie it has a good chance of being
>> good, depending on how it was handled; as you know from
>> France, it must be soft and fresh. If you are near a Whole Foods
>> they are bringing in a couple of excellent Camemberts, but do
>> remember that they are all pasteurized milk; raw milk "Cams,"
>> which you got in France, are illegal unless domestically produced.

I was under the impression that US cheese had to be made from
pasteurized, whether foreign or domestic.

> That's the problem with cheese in the US. The best cheese is usually
> raw milk and that is very difficult to get.

How difficult?

> That said, there are a few very good US cheeses.

And what are those?