That term may not be common here in the United States, but trust me…it’s coming our way and we will be celebrating it when it does finally become part of our vocabulary…So what does ‘Au Lait Cru’ mean?....It is French for a product made with Raw Milk. That is to say that the milk temperature never rises above 40º C (104º F), which is about the same as an animal’s body temperature (101.5 – 103.5ºF). This is the way that all cheeses were made until the invention of milk pasteurization in the 1880’s. Milk pasteurization of fluid milk started happening in the 1920’s here in the States and by the mid-1940’s the rule was extended to cheese, unless it had been aged at least 60 days to help kill any potentially harmful bacteria