There is no such thing as “ultra-pasteurization,” but I think you’re referring to Ultra High Temperature (UHT) pasteurization. This is the milk in the tetra packs that have extended shelf life and don’t have to be refrigerated until opened. They are more common in Europe, rather than Alberta.

All white milk sold in the cooler at your local grocery store just undergoes regular pasteurization, so it’s a great choice to make cheese with.

Did you know that all that milk, UHT and regular milk, is from local farms? Neat, eh?