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I have read that it isn't just the pasteurized cheese, but like the person said before, it is any cheese with mold - such as blue, or with a rind. I have read that brie is something to be careful of - but I am not sure. The only soft cheeses that seem to be consistantly ok are mozzarella and cottage cheese. I don't know why, but I have read in most books that ricotta + goats cheese (even though they don't find the rind and mold theory...) is also not recommended. You do read different information in different places, so I am not sure if people really know...??

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