Manticore, as a professional cheese maker, I say: BS. The UHT pasteurization I use in my facility does not damages the fat part of the milk, and does not ruin the taste.
Anyway, i dare you to try a real "traditional" cheese: it is plain disgusting by today's standards, since it was done with barely filtered milk, dirty with blood and tissue from the mammary, uneven in consistency and often with a low quality fat due to poor nutrition of the cow.
There are places in Europe where you could find it, almost contraband-like, but i say: save your time.
The UHT pasteurization I use in my facility does not damages the fat part of the milk, and does not ruin the taste.
Anyway, i dare you to try a real "traditional" cheese: it is plain disgusting by today's standards, since it was done with barely filtered milk, dirty with blood and tissue from the mammary, uneven in consistency and often with a low quality fat due to poor nutrition of the cow.
There are places in Europe where you could find it, almost contraband-like, but i say: save your time.