I think most artisan cheeses from raw milk
have the risk. Here's a passage from the book "Cooked,"
It suddenly dawned on me that "barnyardy"--a term cheese mongers use in praise of certain stinky cheeses--is a euphemism for manure. (Duh!) ...
It suddenly dawned on me that "barnyardy"--a term cheese mongers use in praise of certain stinky cheeses--is a euphemism for manure. (Duh!) ...