"gtr" > wrote in message news:2013020107421418498-xxx@yyyzzz...
> 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.
...................
Not true. Fresh or aged-under-60-day cheeses, now that is a problem.
Aged over 60 days, no problem, for instance Parmigiano Reggiano is
a raw milk cheese, as are many Cheddars. And Point Reyes Blue.
Actually numerous numerous cheeses. Just look them up.

pavane