Apparently, it’s worthwhile to investigate illegal, unpasteurized Mexican cheese. I think this is a complete waste of time. Obviously, there’s a demand for the cheese:
Jonathan Gold, the Pulitzer Prize-winning L.A. Weekly food critic, said he prefers it. “I will admit that there are some groceries . . . where you do kind of buy cheese under the table, and it tastes better,” Gold said. “If you’re the sort of person who believes milk has a soul to it, which I guess I am, then pasteurizing is taking something away.” As for the potential danger posed by unpasteurized cheese, Gold added: “Life is filled with risks.”
Making goods in demand illegal will never completely destroy supply, and, instead, it simply raises prices, while at the same time, pushing regular people into buying products in an unregulated marketplace.