Unpasteurized milk is mainstream in EU, where food safety is a big priority. You can find lots of hard and even soft cheeses made using raw milk in regular supe

Unpasteurized milk is mainstream in EU, where food safety is a big priority. You can find lots of hard and even soft cheeses made using raw milk in regular supermarkets. It's nothing fringe. The key is to monitor every batch for different bacteria as mandated by law. Raw cheese producers tend to be better because they have to use fresh milk, whereas pasteurization lets anyone use old not-so-hygienic milk from mixed sources. It's of course potentially a lot unsafer if controls are bypassed, that is something to take into consideration. But if we follow that reasoning, we would end up with long-life UHT milk.