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The group represents artisan cheesemakers, as distinct from American cheese types or "American" style processed cheese, and has advocated for the manufacture of raw milk cheese to be allowed in the United States.
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from organic unpasteurized ewe's milk produced in Ashprington, Devon County, England.
Clostridium tyrobutyricum spores present in raw milk ferments lactate causing the "late-blowing" defect in high-pH cheeses such as Emmentaler, Gouda or Edamer.