According to BBC News:
After years of lobbying, industrial producers are now allowed to make camembert with pasteurised milk. As a result, one of France’s beloved cheeses may be disappearing – for good.
For decades, it seemed that a stalemate had been reached between artisanal and industrial producers, until this February, when they came to a compromise: one unified AOP requiring the use of milk from Normande cows from Normandy – but allowing pasteurisation.
“Pasteurised milk isn’t milk anymore!” culinary journalist Périco Légasse cried… “Raw milk is the essence of a cheese.”
