The world is once again safe for stinky cheeses. At least for now.Cheese traditionalists have won their battle to make Camembert makers use unpasteurized milk to obtain the prestigious AOC label.
This puts an end to the so-called "Camembert War," fought over the past year, between local producers and two multinational companies, who were concerned that the use of raw milk carried too much risk of e-coli potential. Litigation is expensive these days, you know.
The local cheesemakers, however, being French, were livid at the mere suggestion of a change in process. Only lait cru (raw milk) could be used to make traditional Camembert, (and only from local cows!) because it introduced flavors that connected the cheese to its local soil. It's all in keeping with the original recipe, they argued, which was received by a Camembert woman, Marie Harel in 1791, in exchange for hiding a priest on the run from French revolutionaries.
The use of pasteurized milk would make Camembert inauthentic, they said, which would threaten its Appelation D'Origine Controlle (AOC) distinction. That's the stamp of authenticity cheese purists and foodies around the world look for when buying Camembert and other regional products.
The French governing body that controls the AOC will formerly approve the rule in coming months, according to press accounts.

Broke Stars: 11 Celebrities Who Went Bankrupt
Social Security Is Failing Even Faster Than We Thought
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Ford's clever Sports Illustrated Swimsuit ad features phantom model
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Nick Cannon Hospitalized: Star Reveals New Serious Health Condition
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'






3-15-2008 @3:19PM Ellen Slattery said... Julie, great post - thanks for the Camembert history. I'm on the authentic side of the war - I agree that true Camembert (the stuff they sell in the U.S. is good, but not "real") is made from lait cru.
-Ellen
Reply
3-16-2008 @2:10PM Vincent said... Cheese posts are the new reason to visit Slashfood!
Reply