The end to a French cheese tradition?

June 21, 2018

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.”

To read the entire article on BBC News, please click here.


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