Catherine W. Donnelly

As debate on the merits of mandatory pasteurization of milk intended for cheesemaking continues, global demand for raw-milk cheese is increasing.

While the Food and Drug Administration is conducting a scientific evaluation on the microbiological safety of cheeses made from raw milk, such as Parmigiano Reggiano, Gruyere, Gouda, and Cheddar, it may be useful to review some of the risk assessments and policy discussions that are occurring around the globe.

United States regulations governing the use …

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