abundant fat is highly saturated and therefore
tends to raise blood cholesterol levels.
However, France and Greece lead the world in
per capita cheese consumption, at better than
2 oz/60 gm per day, about double the U.S.
figures, yet they’re remarkable among
Western countries for their relatively low
rates of heart disease, probably thanks to their
high consumption of heart-protective
vegetables, fruits, and wine (p. 253). Eating
cheese as part of a balanced diet is fully
compatible with good health.
Food Poisoning
Cheeses Made from Raw and Pasteurized
Milks Government concerns about the danger
of the various pathogens that can grow in milk
led to the U.S. requirement (originating in
1944, reaffirmed in 1949, and extended to
imports in 1951) that all cheeses aged less
than 60 days be made with pasteurized milk.
Since 1948 there have been only a handful of