We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's not that simple. Most cheeses that are aged more then 60 days can be and are made from raw milk. Soft cheeses and/or cheeses not aged at least 60 days must (in most cases) be made from pasteurized milk. The generally makes sense. The risk is of course that bacteria often found in raw milk could make people sick and even kill them. Prior to pasteurization this was common, pasteurization has saved millions of lives. For a scientist or doctor at the FDA the very real fear is that one of these deadly cheeses could get into the food chain and not just harm a few people or only people who are aware of and accept the risk but could harm a lot of people over a large portion of the country. The risk is very real. The solution is very simple (pasteurization or other mitigation techniques).