Lynx, you can get those Raw Milk Swiss Cheeses right here in America. Most of the Raw Milk Cheeses made in Switzerland are of the aged, hard kind...just the kind that we can either make or import to the US.

Any Raw Milk Cheese that has aged at least 60 days can be imported. That doesn't necessarily mean that every aged Raw Milk cheese WILL be imported, but many are. I know from experience that I have gotten Raw Milk Swiss Cheeses at Wegmans.

Granted, I still get Michael's point, I completely agree.

Posted by: Usually Lurking on April 15, 2009 9:22 AM

But the raw milk fresh cheeses are the really wonderful ones. Spread on some rye toast with a heap of raw butter, they are magnificient. Pity we can't eat like that here.

Posted by: RP-in-TX on April 15, 2009 1:32 PM

It would be interesting to see if the Swiss are healthier (or less healthy) than other Europeans in any way. Seth Roberts thinks that unpasturized cheese (and other fermented foods) strengthen the immune system. I know that when I vacationed in France last year, my sometimes-annoying psoriasis (an auto-immune condition) basically disappeared and stayed away for several months. Raw-milk cheese? Relaxation? Or something else?

Posted by: intellectual pariah on April 15, 2009 4:32 PM

Swiss women have only been voting for about thirty years now. Maybe their late start has retarded the growth of the nanny state, in particular the risk-averse safety freak regiments.

Our FDA celebrated its 100th birthday not too long ago, didn't it?

Posted by: Reg Cæsar on April 15, 2009 8:08 PM

I've been consuming raw goat milk for about five years. I get it from two different sources. It lasts three times as long as pasteurized cow milk. Sometimes much longer than that.

Posted by: Charlton Griffin on April 16, 2009 8:10 PM

I'll take my cheese pasturized. Better than Campylocacter, Listeria, and coliform bacteria.

Posted by: jz on April 17, 2009 12:54 PM

jz

I'll take my cheese pasturized. Better than Campylocacter, Listeria, and coliform bacteria.

I'll let empiricism be my guide. There doesn't seem to be a big problem (or any problem at all) with all that cheese from Switzerland that makes it into the US, around Europe, or served to diners at Swiss ski resorts (which have included me and mine from time to time.)

Maybe just maybe all that cheese culture bacteria duke it out with the stuff you're afraid of and win. Or something.

Posted by: dougjnn on April 19, 2009 5:29 PM






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