Comment by BenjiWiebe

When I make raw milk cheese (small commercial, USA) the milk gets only about 1-3 degrees (Fahrenheit!) above the cows body temperature.

Also our family has been drinking raw milk all our lives, and there are a lot of people who come to our farm and get raw milk to drink.

I'm not aware of anyone ever getting sick from our milk (unless lactose intolerant/allergic of course).

If you are heating your milk to 85C, I'm sorry, but that's not really raw milk cheese anymore. When I make pasteurized cheese the milk is heated to only 63C (albeit for 30 minutes).