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The End to a French Cheese Tradition?

posted by Fnord666 on Tuesday June 26 2018, @05:06PM   Printer-friendly
from the what's-that-smell? dept.

MrPlow writes:

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

Original Submission

 
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  • (Score: 4, Informative) by AthanasiusKircher on Tuesday June 26 2018, @05:51PM (1 child)

    by AthanasiusKircher (5291) on Tuesday June 26 2018, @05:51PM (#698875) Journal

    They used to have precisely that in the different label they used. Now they changed the meaning of the label to include different standards.

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  • (Score: 5, Insightful) by bob_super on Tuesday June 26 2018, @06:40PM

    by bob_super (1357) on Tuesday June 26 2018, @06:40PM (#698900)

    Pasteurized-milk camembert tastes smells strongly of ammonia. I expect that most French people will not want to spend money on that, given the breadth of choices.

    For export (like to the US), people with no choice will just get the inferior product with the known name.