By Susan Sampson Food Writer. Traditionally, mimolette is made by introducing mites to its exterior to refine the flavor. This alters the texture of the cheese so that it’s soft and liquid seeps out. As this cheese ripens, it hardens and develops a stronger flavor. By this time, it is considered safe as any potentially harmful bacteria will have died off naturally. But mimolette, a French cheese from Lille, is considered a delicacy to cheese lovers. Others score their illicit cheese through gourmet food stores and websites (Fromages.com has reportedly sold cheeses that are not legal here), and occasionally they get … It’s also made from unpasteurized sheep’s milk, and is therefore not legal in America. Another classic French, history filled cheese that is banned for the bacteria it contains (same with St. Nectaire, Morbier and Tomme de Savoie). Illegal Cheese, Casu Marzu Casu Marzu another type of cheese. In the USA, raw-milk cheese can only be sold after it has aged for at least 60 days. Some types of harder cheeses that are unpasteurized are actually available legally in most areas as long as they've been kept under certain conditions. There are some cheeses banned for other health reasons, too. So some of the most delicious varieties are forbidden, such as unpasteurized brie and camembert. Certain cheese that have been aged have been shown to help with bacterial issues in children, same with certain yogurts- there are medical studies. The US culture is moving gradually towards embracing a less processed diet, and more people are shopping at farmer's markets and eating at restaurants which buy locally or grow many of their own ingredients. The hue also darkens with age, making these tiny lumps of cheese look like cattle droppings. Some states permit sale in stores, while others only allow sale direct from farms in small quantities. So depressing that one cannot get a true Reblochon or Camembert in the USA. After 60 days, the acids and salts in raw-milk cheese and the aging process are believed to naturally prevent listeria, salmonella, E. coli and other harmful types of bacteria from growing. This cheese from the Italian island of Sardinia is made from sheep’s milk and contains live maggots. You might be surprised to discover the germy (and even flea-ridden) … People all over the world adore this creamy cow’s milk cheese, regardless of its pungent odor. a lengthy and detailed set of regulations, These iconic street foods from around the world are worth taking a trip for, 17 Reasons You Should Eat More Cheese Gallery. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. read. @Breadcrumbs- I have never tasted unpasteurized goat cheese, but I hear it tastes incredible. This means they have been heat treated for a short period to kill any bacteria. As such, the FDA put imports of the cheese on hold in 2013 according to NPR, saying that the large amount of mites could cause allergic reactions. The most common type of cheese in markets and grocery stores, pasteurized cheese can be industrially made as well as artisanal. Foodborne pathogens can grow and spread; pasteurization is meant to kill off these germs. It's interesting that we are so in favor or pasteurization, because while I understand that people are concerned about health, most of us Americans have never tasted "real" milk or "real" cheese - natural, the way it's supposed to be. This cheese is the most famous of the many goat cheeses produced in the Loire Valley. Lyle said unpasteurized cheese and raw milk can be sold legally as long as they are regulated and licensed. The aging process allows the acids and salts in the cheese to naturally curtail the growth of harmful bacteria. N'T think that I would n't want to give it a try texture of the US tried this special of... 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