[masraum]

Originally Posted by javadog

You wasted that cheese on nachos? Wow...

Raw milk or pasteurized?

JR

Hell no. Plain on a cracker with some wine. I was just rollin' with the trollin' from Tabbie.

Originally Posted by PorscheGAL

That looks great. It is my understanding that the Federal Govt requires all cheese coming in the US to be pasteurized.

That's true but with a caveat. If the cheese is made with raw milk, then it must be aged more than 60 days. If it is made with raw milk and aged for more than 60 days, then it can be brought in.

Originally Posted by javadog

That is true, but some does get in. I don't ask how, I just thank them and buy it.

I don't think domestic producers are required to use pasteurized milk, so I buy more of their cheeses now than I used to, especially since there are now domestic producers that know what they are doing.

Gotta get back to France one of these days...

JR

RE: pasteurized, see above, it's all about the aging time, at least WRT imported cheese. You may be right about the domestic stuff.

I would love to get to Europe to try a bunch of cheese. I'm certain that everything from Brie to Stilton is quite different "at home" than it is here, and I would love to try it closer to home.