Has anyone used milk that has been "pressure pasteurised", as opposed to heat pasteurised, as it is now available here in Australia.
http://www.abc.net.au/news/2016-06-01/unpasteurised-milk-to-be-sold-legally-in-australia/7467176 (http://www.abc.net.au/news/2016-06-01/unpasteurised-milk-to-be-sold-legally-in-australia/7467176)
It is fairly expensive at $5.00 for 750 ml so could be costly if it is unsuitable for cheesemaking.
Interesting concept. I wonder how the high pressure affects the fat molecules. $5 Australian equals $3.62 USD. So a gallon would cost us about $18.10. It's going to be hard to convince people that the benefits outweigh the cost.