Dairy> Cheese

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Best: Raw (milk heated to no more than 110 degrees in processing)
When in doubt, discuss with your cheese provider! Just because it says "raw" on the label, doesn't mean it hasn't been heated to high heat; it is legal to call a cheese raw (at least, in the United States) as long as the milk has been heated to any temperature below pasteurization (161 degrees Fahrenheit).

Europe has a long tradition of raw cheeses; clues to look for on the label include the words "fresh milk," "whole milk", "lait cru" or "latte crudo" (depending on the country of origin). Switzerland in particular frowns on pasteurized cheeses, so consider all cheese of Swiss origin to be raw unless stated otherwise.

In Los Angeles, shop for raw cheeses at the following stores (not all stores clearly label which cheeses are raw, so ask if you're not sure): Whole Foods, Bristol Farms, Surfas, The Wine House, Cheese Store of Beverly Hills, and local farmer's markets.

There are numerous mail order sources, as well.

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