-- The
>French still make and eat a lot of raw milk cheeses.

not that much anymore most are pasteurised but they eat lot of yoghurt.In
the supermarket you can find a wholefreezer full of the different kinds with
different strain of bacteria ( bifidus and alike ) Roquefort have still
escaped the european ruling ( too famous of a cheese) and i think is still
unspateurised. The people who buy locally can still get unspateurised .
Even 10 years ago it was not so easy to buy the milk from the farm anymore.
I could because i was living in a very remote mountain that was populated by
traditionalist catalan that din't accept the french rules easely.
jean-claude

 These are far more
>digestible and healthful than pasteurized cheeses and other processed milk
>products.  (You can find raw milk cheeses and pasteurized milk cheeses in
>health food stores; you have to read labels to tell which is which.  They
>taste different and many find that the digestibility is different as well.)
>
>If you are going to consume dairy products go for yogurt and kefir made
from
>unpasteurized raw milk; these are preferable to those made from pasteurized
>milk or pasteurized, homogenized milk.  You can learn more about this by
>reading William Campbell Doughlass' book, The Milk Book, and also Ron
>Schmid's book, Traditional Foods Are Your Best Medicine.  Also, if the milk
>is not organic, you risk taking in large amounts of hormones and antibiotic
>residues.
>
>There are studies implicating even cultured milk products with higher
>disease rates.
>
>Rachel