REALLY Bad News For Camembert Cheese Fans
Despite being a cheese lovers favourite for centuries, camembert as we know it may be a thing of the past.
Traditionally camembert makers are forced to undergo strict processes to insure their product is the real deal in order to qualify for a PDO (French Protected Designations of Origin). This means she cheese needs to be made with an unfiltered raw milk with a fat content of at least 38 per cent. The cows which are mostly from France's northern Normandy province, are fed grass and hay under strict conditions.
As small cheesemaking farms behind to be taken over my larger companies, this process is being change by companies driven by the bottom line. Many companies are looking to speed up the process with some reports many are taking shortcuts, like swapping out the raw milk for pasteurised variations. This makes the mikl 'unathletic.'
These days of the 360 million wheels of camembert that are sold, only 4 million of those are now considered authetic.
We feel a little robbed!