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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: 2) by edIII on Tuesday June 26 2018, @06:41PM

    by edIII (791) on Tuesday June 26 2018, @06:41PM (#698903)

    I didn't take it that way. It was more about the right to use a name. Do whatever you want making cheese, but if you're going to say it's type A cheese, then it better damn well be type A cheese.

    After reading the article, my take away was that the name was the objection. To use the name the milk must come from specific cows raised in a specific place, and it may not be pasteurized. That's what has changed, and as a result, the cheese itself will change. Raw milk will be used less and less as Big Ag takes over, which means that Camembert cheese will no longer be Camembert cheese. At least technically.

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