Chicago Public Radio's David Hammond investigated raw-milk cheese, which is illegal to sell in Illinois:
HAMMOND: ...[W]e got together with a group of chefs and other food enthusiasts in Itasca at a wine bar called Wine with Me to sample both raw and pasteurized milk versions of camembert. No money changes hands, and we’re all consenting adults, so technically there’s no illegal activity taking place. Sitting around a big wooden table, we’re confronted by two very different looking cheeses. As part of this taste test, neither cheese was labeled, but the differences were very apparent. One cheese was rigid and uniform; the other was collapsing in on itself. We started by putting our noses into the stuff. Gary Wiviott is a Chicago food writer and author.
WIVIOTT: Of the two cheeses, one has a distinct ammonia smell and the other smells funky, earthy, almost a little mushroom-y, like a damp forest on a fall day, when the leaves are just starting to break down, very appealing, a very appealing aroma. And the other has a less appealing aroma…I just want to dive into the softer, slightly gooey looking one. I just want to take a big bite out of the darn thing.
Is there a black market for raw-milk cheese in Illinois? Or do I have to go to France to get some?