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April 14, 2009

Fact for the Day

Michael Blowhard writes:

Dear Blowhards --

90% of the cheeses produced in Switzerland are made from raw milk.




posted by Michael at April 14, 2009


Thanks for refreshing my memory of the pervasive moisture of the cheese factory and the aromas.

Posted by: jz on April 14, 2009 7:53 PM

Just the way God intended.

Posted by: Charlton Griffin on April 14, 2009 8:38 PM

And how long would they continue to use raw milk if they had U.S. style lawyers waiting to sue the supplier and everyone in reach after the first serious illness or death?

I'm still marveling about Finland which had the standard mushrooms and the 'will kill you if you don't vigorously boil them first mushrooms' in nearly identical colored packaging (the deadly ones had a sticker reminding you to boil them first) beside each other in the supermarket...

Try getting away with that in North America.

Posted by: Tom West on April 14, 2009 8:49 PM

...the rat takes the cheese!

How do I get my hands on some of that Swiss cheese, assuming it's not just Swiss cheese...

It's my greatest weakness. I can't tell you how wonderful this low carb lifestyle is thanks to my being able to eat the cheddar again. MMMM.

Did I mention I love cheese?

Posted by: lynx on April 14, 2009 9:49 PM

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 C├Žsar 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


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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