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Submitted via IRC for takyon
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.
Source: http://www.bbc.com/travel/story/20180618-the-end-to-a-french-cheese-tradition
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The End to a French Cheese Tradition?
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The last time I saw him he was walking down Lover's Lane holding his own hand.
-- Fred Allen
(Score: 5, Insightful) by AthanasiusKircher on Tuesday June 26 2018, @05:50PM (4 children)
Basically, because the raw milk process is more temperamental and thus more expensive/labor intensive. Before, producers who used this traditional method could label their cheeses in a different way, which allowed consumers to understand the difference in production, and thus perhaps understand the reason for the higher price.
Exactly where was this? Who was not "allowed to do what they want to do with their own property"??
The industrial producers who used pasteurized milk were certainly able to make cheese with it. And they were able to sell it. The only thing that was restricted was what they were legally able to label it as. That's not about an individual's rights to do what they want -- that's about a community's rights to know what they're buying in the public marketplace.
Personally, I find some of these "source of food/production" labels to be silly too. But if a local community/country chooses to regulate who can use said labels, I don't have a problem with it. I can certainly choose to buy "camembert" cheese made in Canada if I like, as TFA notes. As a consumer, I still get all the choices -- French cheese that's pasteurized, French cheese that's unpasteurized, Canadian cheese, etc. It's just about who is allowed to claim their cheese is made in the "traditional" manner.
For example, pizza napoletana has all sorts of regulations governing its proper manufacture if you want to claim that you're making "true" Neapolitan pizza. Restrictions governing ingredients, oven temperature (both air and oven floor), maximum time for bake, etc. The process creates a unique product, one which I happen to like, and which I really enjoyed while visiting Naples.
Given the propensity for Italian businesses to try to "relieve" tourists of their money wherever possible, it's nice that one can actually see whether a particular eatery is registered and thus producing pizza in the traditional manner. You can certainly choose to eat at a different pizzeria that produces a different style of pizza if you like. It might be cheaper. It's up to you. The label is just providing information about the product.
In essence, the pasteurized cheese producers here wanted permission from a governing body to use a special certified label on their product when offering it for public sale. It has to do with potential misrepresentation of a product, or the accepted definition of a product. Now the definition of the product has been changed and the information it used to convey is thus altered
(Score: 0, Interesting) by Anonymous Coward on Tuesday June 26 2018, @06:30PM (2 children)
Their labeling machine is their own property, is it not?
Here in the glorious freepublic of ancapistan, I am free to grow my own destroying angel mushrooms in my own shit, saturate them with my own antifreeze, package them in my own shrinkwrap machine, label them "100% Authentic Camembert Cheese, Made In The Most Traditional Process" with my own labeling machine, and take them to the Free Market to sell.
The rest of you must wish you had such freedom to do as you like with your own property.
After all, if people didn't want antifreeze-laden poison mushrooms, why, they shouldn't have bought them!
(Score: 0) by Anonymous Coward on Tuesday June 26 2018, @06:57PM
Ancapistan is BEST Libertopia!
(Score: 1) by khallow on Tuesday June 26 2018, @10:41PM
(Score: 0) by Anonymous Coward on Wednesday June 27 2018, @06:33AM
Thanks for the clear analysis.