My answer? No.
“Cheese lovers, brace yourselves: The U.S. Food & Drug Administration may be trying to get between you and your beloved camembert. Why? Well, if that gooey, delicious mound of bliss you just slathered on a piece of warm, crusty bread happened to get its start in a batch of raw milk, your risk of listeriosis could be up to 160 times higher than if it was made from pasteurized milk.
That’s according to a risk assessment done by the FDA and their counterparts in Canada. But the draft report—open for comments until April 29—has plenty in the cheese industry worried.”