For more than a century, pasteurization has been the preferred method of removing disease-producing bacteria, such as those that cause tuberculosis, from the milk used to make cheese. Some bacteria, however, promote aromas and flavors that we want in many cheeses. In the past decade or so, people in the United States have been cultivating a taste for full-flavored cheeses, often made from raw (meaning neither pasteurized nor homogenized) milk.
For the full article, check out the new issue of Wine Spectator, on newsstands June 10, 2009.
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