Is “real” camembert in danger? To be considered authentic and given the highly-prized Protected Designation of Origin label, the French cheese has to be made with raw cows’ milk. But soon, camembert made with pasteurised cows’ milk will also be given this special label. Outraged purists say the decision jeopardises the future of “real” camembert and benefits companies which mass-produce bland-tasting, pasteurised versions of the soft cheese. FRANCE 24’s Claire Paccalin and Karina Chabour report.
* This article was originally published here
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