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Raw vs. Pateurized -- What's the Difference?

Issue: March 31, 2002

A year ago, visitors to top-end cheese shops across the nation were handed petitions to sign along with the usual samples to taste. Raw-milk cheeses were under siege, they were told; the Food and Drug Administration was considering a ban on Parmigiano-Reggiano, Roquefort, Comté, British farmhouse Cheddar, Pyrenees mountain cheese and every other aged variety made from unpasteurized milk.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2002.

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