Cheese :o

Their are a few reasons why you may want to select for raw cheese or a simple goat cheese. This is because pasteurization destroys milk enzymes lactase & lipase, denatures proteins and reduces populations of beneficial bacteria. This makes products derived from pasteurized milk more difficult to digest. It appears however that a2 milk and derived products are more digestible but it does not solve everyone's problems with milk. A2 is referring to the casein protein as part of the "whey" so it can either be a1 or a2 casein, dairy from sheep, goats and original breed cows will present as the a2 casein form that is easier on digestion. This is why selecting raw, thermalized or a2 derived dairy products  can be important to improve nutrient absorption.

Several types of cheese are commonly made from raw milk. Some examples include:

• Roquefort: A blue cheese made from raw sheep's milk, aged in caves in France.

• Camembert: A soft, bloomy rind cheese often made from raw cow's milk, originating from Normandy, France.

• Parmigiano-Reggiano: A hard, granular cheese made from raw cow's milk, produced in Italy.

• Gorgonzola: An Italian blue cheese made from raw cow's milk, known for its creamy texture and distinct flavor.

• Stilton: A traditional English blue cheese typically made from raw cow's milk, with a crumbly texture and rich flavor.

• Comté: A French cheese made from raw cow's milk, known for its nutty and complex flavor.

• Beaufort: A firm, Alpine-style cheese made from raw cow's milk, produced in France and often used in fondues.

• Appenzeller: A Swiss cheese made from raw cow's milk, with a slightly spicy and tangy flavor.

• Munster: A strong, soft cheese made from raw cow's milk, originating from the Alsace region of France.

• Tomme de Savoie: A semi-firm, raw milk cheese from the French Alps, with a nutty and earthy flavor.

These cheeses are traditionally made using raw milk, which is believed to contribute to their unique flavors and characteristics. However, it's important to note that regulations and practices may vary in different countries, and some versions of these cheeses may also be made with pasteurized milk. It's always advisable to check the labeling or consult with the cheese producer to ensure you're selecting a cheese made from raw milk if that is your preference.