French Snacks.

[Spardo]

Not keen on soft cheeses, so that's alright, and the other day the butcher, about to shut for his holidays at first said, 'sorry no cheese'. Then, on seeing my downcast face he said 'unless you don't mind unpasteurised, in which case I have some'. I bought a very large chunk of Cantal.

[Doug]

Its ok to eat cheese if used like the wine adverts.
Avec moderation.

[Sparkle]

Apologies but I am a cheddar person - even Hyper U's own extra mature is OK well better than none at all. My other favourites were (cos I can't get them here) White Stilton, Stilton with walnuts or cranberries. Double Gloucester and Jarlsberg. So I have over the years grown to like Brie and Camembert especially baked in it's wooden box so as to dip in a chunk of pain and Cantal. To go with the 'snack' little gerkins in balsamic vinegar and pickled onions in balsamic vinegar.

[MAD87]

I know lots of wrinklies (inc. meself) who eat unpasteurised cheese - I thought it was only small children and pregnant women who shouldn't.

I don' t like camembert, but I do like good brie, gorgonzola, rocquefort, salers and cantal doux. With a knife and fork - no bread or biscuits or conserves - and red wine.

[Blaze]

I love hard cheeses and very fresh goat cheese but dislike blue and Camembert-type cheeses (which I'm not supposed to eat anyway).
Cantal, Conté, Tomme .... washed down with red wine

[Doug]

I love nearly all french cheeses, along with the odd glass of red, back in the Lot the favorite was cabicou,
Better that the commercial Rocamadour, a lot made from goats milk from other departments and more expensive.
A farmer in our commune made some exceptional ones.
Now I read that Roquefort is in trouble as its been downgraded. The one to buy is Papillon not the society, its less salty, made of local milk.

[Hotrodder]

I have to say I'm somewhat bewildered by the gibberish in the linked article. Some of it reads like a bad Google translationl
“as folks age, their immune methods and organs do not acknowledge and do away with dangerous germs in addition to they as soon as did.” 

“That mentioned, undercooking the cheese can go away you susceptible to an infection”

“Because of this, you need to all the time test the label to make sure that your milk merchandise have been pasteurized, or inquire with restaurant workers in case you’re not sure of a meal’s elements whereas consuming out.”

Consumption of unpasteurised products has long been known to have its risks, although not usually severe.
I would be considered a cheese philistine. I can't tell the difference between brie and camembert, and the nicest I ever tasted was Somerset brie from Sainsbury's. And a favourite was smoked Cheddar when I could find it. I know there are some wonderful cheeses available here to delight, but as with most things, the best are too expensive.

[Doug]

Well [mention]Hotrodder[/mention] I obviously been a very lucky man or have lived a charmed life, I was born and lived till 19 on a farm
As a younster I had warm milk every day straight from the cow, helped my mother make natural butter and cheese and then ate them, I have never been infected by "natural" foods, eating vegies straight from the garden like carrots after wiping them on my trousers.
I say this being a very healthy 82 year old.
These days we live in an aseptic society in my mind with no natural immunity, where its taboo to eat natural foods.

[Char]

I have to say I'm somewhat bewildered by the gibberish in the linked article. Some of it reads like a bad Google translationl
“as folks age, their immune methods and organs do not acknowledge and do away with dangerous germs in addition to they as soon as did.” 

“That mentioned, undercooking the cheese can go away you susceptible to an infection”

“Because of this, you need to all the time test the label to make sure that your milk merchandise have been pasteurized, or inquire with restaurant workers in case you’re not sure of a meal’s elements whereas consuming out.”

Consumption of unpasteurised products has long been known to have its risks, although not usually severe.
I would be considered a cheese philistine. I can't tell the difference between brie and camembert, and the nicest I ever tasted was Somerset brie from Sainsbury's. And a favourite was smoked Cheddar when I could find it. I know there are some wonderful cheeses available here to delight, but as with most things, the best are too expensive.

Some of what you've quoted from the article sounds like the instructions that came with my soya milk maker, that didn't make any sense either.

[Pathca]

It reads to me like something that has been put through a translation programme