Well, that's what I meant: camembert, brie, munster, goat, sheep etc (soft) cheese made of raw milk.
(NB: the three French cheeses mentioned above are raw milk cheeses!)
Walter, here most of the brie, camembert and munster in the local supermarkets is pasteurized, and a lot of it not even made in France or Europe at all. Our soft goat cheese is also pasteurized, but very tasty. Raw milk brie, camembert, and a variety of goat cheeses can be found, but they tend to be pricey, and often are not ripe, or over-ripe. C'est la vie, I am afraid...thankfully, there is always good Roquefort around.
There is man in Montreal, Chaput, who imports a large variety of raw milk cheeses from France, and ripens them himself. There are maybe two or three stores in Toronto where you can get them, and they are really pricey. Very tasty though. The guy is a bit of a maniac as well, he has sold "exclusive rights" to several specialty food shops to carry his cheeses...cheeky bugger...
Cav -- Here's something for you from today's NYTimes -- on the subject of raw milk cheeses:
http://www.nytimes.com/2003/05/28/dining/28STIN.html
Chaput ripens a wonderful Epoisses....<drools>....tastes far better than it smells....the one good thing Quebec has done for Canada is take on the dairy boards
Used to make our own cheese (goat) in Spain. Slap it around, cram it beween two slabs of wood. Yum. The next door article in the Times food section today was about farm-raised salmon with diseases and, almost worse, a color gauge to choose which color your want your salmon flesh to be at your farm. Actual photo of the color chart.
And we "civilized countries" are worried about raw milk, for gods sake.
Yeah, the whole thing is ridiculous...not just about food, but about germ phobias in general....to quote George Carlin: "Your immune system needs practice."
Cav -- Do take a look at Margaret Atwood's review of Bill McKibben's newest book in the New York Review of Books (latest issue).
TB, Mastitis Raw Milk
TB is caused by a human being with TB breathing or coughing into the milk pail, A woman on the internet bought he own milk cow and found out one of the utters had mastitis but she had been drinking her mulk all along without any problem, It is important that the cows be grass fed and not grain fed. Makes a big dif in their health and they do not need antibiotics which we would ingest that way. Pastuied milk is way low in omega 3's grass fed ae way high something like 500% more. Whole foods are best. Pasturied and worse homogenied ulta ae not whole no skim and the added vitamins do not make it whole. A whole food such as aw milk contains within itself its own enymes to help digest it. This is removed in the pasturiation of milk hence so many people cannot digest it and have allergies etc. Also did you know collestrol in ou bidies is needed to digest milk? People with high cholesteol hve a better time digesting fats. We need cholesterol. We dont need tans fat. The milk fat from gass fed also makes best butter and more yellowy. Also grass fed have healthier livers. All soy products are GMO altered and grain fed means they are also being fed animal poducts and according to one famer's wife things you dont want to hea about, its awful and that ought to be in quotes.
Welcome to A2K myra! Everything you say is true. I might add that pasteurizing milk began as a practice to prevent TB, but the open pail milking practice has been dead for decades. Milking today, even for raw milk, is done through sterilized machines attached directly to the cow. Homogenization of milk makes the fat molecules so small they are absorbed directly into the bloodstream, without a chance to be digested and/or burned off. GMO soy products....I have another thread somewhere on genetically modified foods....would like to see some more info there on soy.
http://www.able2know.com/forums/viewtopic.php?t=7208
Tartarin wrote:Cav -- Do take a look at Margaret Atwood's review of Bill McKibben's newest book in the New York Review of Books (latest issue).
I read that review, too. McKibben makes a lot of sense!
I'm surprised that no one has mentioned the king of cheeses, Parmagiana Reggiano, is a raw milk cheese.
