re: #358 Rightwingconspirator

I must say I trust those that make roquefort cheese (France, from raw sheep milk only by law) far more than a hobbyist neighbor! And I don’t think less of anyone for cautious personal choices. :-)

Thing about making cheese (even soft cheeses) is that the initial part of the process involves heating the raw milk, and that temperature is high enough to pasteurize.
The whole point of raw milk for cheese making is not the pasteurization, it’s because you can’t make cheese from homogenized milk.