Exceptional cheeses can be made only from raw milk

BMJ 1996; 312 doi: https://doi.org/10.1136/bmj.312.7038.1099c (Published 27 April 1996) Cite this as: BMJ 1996;312:1099
  1. Arthur Cunynghame
  1. Managing director Paxton and Whitfield, London SW1 Y 6JE

    EDITOR,—While Jean-Claude Desenclos and colleagues' article on an outbreak of Salmonella enterica serotype paratyphi B infection caused by a goats' milk cheese is factual,1 Anita Rampling's editorial draws unjustified conclusions and contains contentious assertions.2 Rampling asks, “Is the notion that raw milk cheese tastes better just a myth?” Desenclos and colleagues say, “In France pasteurisation of raw milk cheeses is not feasible for cultural, social, and economic reasons.”

    To me, the …

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