On 2013-02-01 18:38:37 +0000, pavane said:

>> I was under the impression that US [distributed] 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.

Ah, that's right. I've been told that before but keep forgetting!

> 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