Reply To: Unpasteurized cheese

[Ryann Kipping]

I just always avoid soft cheese even if it’s baked into a lasagna/ravioli (ricotta) or spanakopita (feta) if I’m ordering from a restaurant because I can’t be sure it actually is pasteurized (I’ve asked servers, but none have ever known and it’s a little awkward plus time consuming to ask the kitchen, so I just avoid it altogether). So I was just wondering if it doesn’t matter whether it is pasteurized or not if it is cooked?

Originally posted as RDianeD