"The cheeses made from raw milk have a natural bacterial system which plays a part of protection against the pathogenic organisms. However, the cheese makers have considerably improved the control in bacteriological quality of their production. Therefore, one should not put in danger the making of these cheeses, with an aim of seeking a risk zero which in all the ways does not exist. On the contrary, they deserve to be cordially defended."

•  From Christian Cabrol, a famous surgeon, author of the first heart transplant in Europe.

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