[Cheese] camembert with raw milk

[Jack Schmidling]

Rita P wrote:
> Jack,
> Just read your cheese site (again).  Are you saying I
> SHOULD pasteurise the milk?  If so, what then is the
> point of having raw milk

I think our emails are getting crossed as I believe I answered that in 
the last.

If not, let me know.


But basically, there is no advantage unless you are going to age the 
cheese for a year or more.

This is not to be confused with homogenized milk.  This is always the 
last choice and must be dealt with as described on my milk page.

js

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