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It's been hard to find good European cheeses in this country. We've gotten the pasteurized stuff and usually the lesser quality producers. The good stuff stays at home.
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Isn't that the big gripe?
That for the European cheese makers to be able to sell the cheese here, they have to pasteurize the base? (some sort of import ban on non pasteurized dairy) And that by doing that...the cheese never develops it full flavors and characteristics fully.