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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 Arik on Tuesday June 26 2018, @10:24PM

    by Arik (4543) on Tuesday June 26 2018, @10:24PM (#698991) Journal
    I see little to disagree with. The natural product varies greatly by from cow and cow, and by diet, and so forth. I wouldn't claim ALL raw milk is good. I grew up on a farm, but not a dairy farm, we just kept a couple of good milkers, Guernsey's btw, not Holsteins. I've seen a few dairy farms though, generally not impressed. I suspect most of the milk they produce really does need to be pasteurized, and should be. But when you have really good raw milk - then it's a shame to cook all the flavor out of it, IMOP.
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