1.   And Quebecers, anxious to preserve their French heritage, not only consume but produce more raw milk cheese than other Canadians.

2.   Artisanal cheeses are made in small batches using traditional methods, often with raw milk.

3.   Big dairies, meat factories and grain elevators have become regional monopolies, pushing down farm revenues by paying less for raw milk, livestock and wheat.

4.   But artisans like Bobillier continue to make cheese from raw milk, arguing that its rich natural microflora adds flavor to the cheese.

5.   Fermenting microbes are naturally present in raw milk, but pasteurization wipes them out along with the pathogens.

6.   For example, the European Union now requires that all raw milk be analyzed for pathogen levels.

7.   Foster pushes open the door of his barn and is enveloped by the earthy smell of raw milk and warm cows.

8.   He had the milk distribution route in La Mars, Iowa, as well as a source of raw milk from dairy farmer Ray Bowers.

9.   Indeed, French raw milk has gotten so microbe-free of late that government scientists like Beuvier worry that it may be compromising the flavor of cheese.

10.   It also has been linked to raw eggs, raw milk and other unclean fresh foods.