REALLY raw cheese

[Guest guest]

Hello,

I have been buying what I thought was raw cheese, but I found out that one

of the cheeses marked " raw " is really homogenized, and another is not

pasteurized, but heated up right under the pasteurization point, which

makes the cheese not raw anymore! And not to mention the " raw " cheeses

which are actually COOKED in their processing (such as Parmigiano Reggiano

and Gruyere).

I am annoyed at this misleading labeling, but what can I expect when the

term isn't defined very well?

So, I'd still love to enjoy some raw cheeses. Which are the brands of

REALLY raw cheeses--cheeses not heated much at all? I found Organic

Pastures, which I love. What about goat and sheep cheeses?

Thanks for your help--and if these questions are answered somewhere in the

archives or on a site, I apologize. I am a newcomer to this group!