Cheese connoisseurs agree unpasteurised cheeses are superior to mass-produced, pasteurised ones, which lose some of their unique flavours and qualities because, to make them, the milk is heated to high temperatures to kill any harmful bacteria and to ensure a longer shelf-life. Unpasteurised cheese is usually referred to as 'raw milk' because the milk is heated only enough to encourage the fermentation process but not enough to destroy the taste. After the cheeses are made, they are matured by a fromager affineur, a specialist who ages the cheeses in temperature- and humidity-controlled 'caves'. Wine importer Ficofi is bringing in French cheeses aged by Maison Mons, whose manager, Herve Mons, received the honour of meilleur ouvrier de France in 2000 in recognition of his expertise. Ficofi is offering a one-kilo cheese platter comprised of five varieties: Comte, Camembert, the blue-veined Persille du Beaujolais, Feuille de Correze (goat) and the washed-rind Langres. The cheese platter is usually $375 but is $355 if the order is placed tomorrow for delivery on February 9. Ficofi, which orders cheese from Maison Mons every two weeks, also has two- and five-kilo platters (eight to 10 varieties) and other unpasteurised cheeses such as the incredible Mont d'Or (800 grams for $178). The prices include free delivery. For information, call Ficofi on 2404 3875.