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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 Taibhsear on Tuesday June 26 2018, @07:24PM (1 child)

    by Taibhsear (1464) on Tuesday June 26 2018, @07:24PM (#698928)

    I'm confused. Are they suddenly going to go bankrupt relabeling their product "unpasteurized camembert"? Pretty sure the sky isn't falling.

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  • (Score: 2) by pipedwho on Tuesday June 26 2018, @11:31PM

    by pipedwho (2032) on Tuesday June 26 2018, @11:31PM (#699025)

    It used to be you could trust Camembert de Normandie to be made with traditional methods and ingredients. So they already added the 'de Normandie' label to differentiate it from others using different ingredients and processes. Now, some industrial producers moved to Normandie and started using the same labelling, but with different ingredients and processes.

    So, now you're saying, why don't the 'good guys' just add more labelling to differentiate? "Unpasteurised Camembert de Normandie". This is a game of cat and mouse. Next thing you know, the traditional small volume producers will need to have half the production method, 'not-production' method, and ingredient list on the label. Why force them to play this game.

    I suppose they could try on one of those sneaky marketing techniques that name or label their products: "Contains NO {insert big bad scary ingredient}". You look on the shelf and there is one product with this on it. So you crap your pants and assume that the other similar products must contain {big bad scary ingredient} as they don't say they don't. Guilty until proven innocent.

    But, this is the opposite. They don't want to HAVE to say they don't use the nasty crap in their product, when some 'big farm' producer has decided they can play fast and loose with what methods and ingredients can be changed while still calling it the same thing.