Home > Magazine Archives > March 31, 2002 Issue > Features
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.
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