Originally Posted by firefaery
Peri Patetic...have you ever contacted them to see how high they heat the milk? I'd be curious...I'd really like to find one that is REALLY raw and not just labelled that way because they started with raw milk.
French cheese that are labeled "fermier" are made with raw milk, but I don't know for sure that it's never been heated since the label "fermier" only means the cheeses are made on the farm using only that farm's milk. Artisanal cheeses are often unpasteurized as well. There are strict laws in France involving cheese production, and in order to be labeled with an appellation (AOC) the cheese has to be made a certain way. Some AOC requirements dictate the use of raw milk, as well as acceptable heating temps, but I'd have to look up which ones those are.
In the meantime, there's a great website http://www.cheese.com
that carries many French cheeses and they might know which ones are truly raw. There's some great info on the cheesemaking process that includes notes on heating of the milk.
ETA from my French cheese book: One example -- Brie de Melun (AOC) must be heated only once to a max of 30 degrees C (86 F) according to the AOC regulations for this cheese. It's also a lactic fermentation rather than by rennet. Many other cheeses have max heating temps as well, such as Abondance (40C/104F), Beaufort (same), Brie de Meaux (37C/98.6F), Camembert de Normandie (37C/98.6F), Cantal (32C/89.6F), etc. I can't say whether those are made from pastured milk...more research would be needed to determine!
If you like sheep's milk cheese, the ones with the AOC Ossau-Iraty-Brebis-Pyrenees are all made from whole raw milk, and are only made from milk of ewes grazing on summer pastures from mid May to mid September.
Goat's milk cheeses in general are heated to about 18-20C/68F.