Our delightful plus-one knows every one of our favourite vices. Yesterday, she brought home a beautiful and well-aged raw milk Cheddar called Cru du Clocher, made in Abitibi, Quebec.

So we took a natural interest today when foodie and weblogger Megnut posted some interesting materials on her blog today on the topic of raw milk cheeses and the risk of E. Coli. The older and harder the better, the logic goes:

“As cheese ages, it loses moisture. Hard, aged cheese have a lower pH and are not as favorable for bacteria growth. That’s why aged raw milk cheeses are permitted [in the US].”