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We hate to raise a stink, but the case against the delights of unpasteurized cheese has been gathering steam. While no one can deny the glories of such unpasteurized varieties as Roquefort, Camembert, and Brie, they can cause bacterial illnesses, such as the flu-like like Brucellosis, as well as Salmonella, Listeria, and E. coli. The lure of unpasteurized cheese -- the distinct earthy flavor cultivated
through the process of fermentation and mold development -- is exactly what creates the risk of infection. While pasteurized cheese has been heated to a specific temperature to kill off bacteria, many cheeses are made without that precautionary step. But just how serious is the problem? Some would argue the loss of the best cheeses in the world outweighs any possible risks, while some would claim that no cheese is worth the chance of illness -- or at the very least call for tighter FDA
regulations. Examining all the evidence, it's safe to say not every single-batch Fontina or Gruyere will do you harm. Cases of bacterial illnesses caused by unpasteurized cheese are rare, but they can be serious, particularly for pregnant women. The risks depend on where and how the cheese is made, as well as how sanitary the production conditions. Also, take into account the age of the cheese, how far it has traveled to get to your corner supermarket, and how reliable your supermarket is. Then, weighing all these, you can decide yourself whether or not to take the risk.
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