Unpasturised Cheese

[ItsEssexRob]

Hi there, new here.  Not 100% sure Im at the right place really as everything here seems to revolve around the making of Cheese, but I cant find another forum or discussion board.

I love my cheese and have recently been enjoying all the different types at my local tescos/sainsburies. I am a particular fan or Blue Cheese and Brie type cheeses.

I have a few questions I would like to ask though before I try a few I have been waiting to try.

The unpasturised Cheeses in Tesco carry small yellow warnings on them warning that they may contain naturally occuring bacteria and people in certain groups should not eat them.

However for some reason  the Roquefort cheeses in this section do not carry one, despite being made from raw milk as well. Is there a reason for this?

The two I would most like to try are Brie De Meaux and Rebluchon but I would just like confirmation it is relatively safe to do so.

I have no  health problems and do not enter any of the at risk groups, but certain internet debates have left me unsure.

I take it everyone here will have had these cheeses already no problem?

The cammembert that is unpasturised  there says it has been 'microfiltered', and I assume thats a  safeguarding process too.

Are the risks  the same as eating   very rare beef/lamb or raw fish sashimi? Or are they less? I am itching to try them and would just like some personal information from people here :-).

Thanks

[Tomer1]

Microfiltration is a mechanical process that removes bacteria and yeast from the milk and is a way to ensure safty without accually heating the milk.

The risks vary according to the manufacturer and his safty protocols, tesco (being a huge retailer) I pressume require strict regulations and lab analysis of each batch for ilness causing bacteria such as lysteria.

[ItsEssexRob]

Yeah thats what I thought.
Is Listeria the main foodbroune illness from  unpasturised Cheese then? As I heard that very rarely ever causes illness in healthy adults even when its in there.

I was more concerned about E Coli Salmonella etc, are they very very rare in Cheese then?

Thanks for reply.