giggsy 0 Posted March 4, 2007 Share Posted March 4, 2007 I really love camembert cheese. Apparently French cheesemakers are about to end using unpasteurised mile to produce camembert. Why? Recent food scares and 'overzealous' health authorities throwing around a lot of red tape. Seems to me that with pasteurisation, thermalisation or whatever they will be doing that the cheese will become something else. What do you think cheeseman? Link to post Share on other sites
nagoid 4 Posted March 5, 2007 Share Posted March 5, 2007 I think it would be a shame. Have people been stuck down by camembert poisoning or something? Did you know that only 13,000 tonnes of camemberts are manufactured according to the original recepie. Great stuff. Some people may shout at the thought but I like the camembert fried tempura as well. Yum. Link to post Share on other sites
cheeseman 1 Posted March 10, 2007 Share Posted March 10, 2007 I'm not sure what I think about that apart from my initial reaction of "can't be a good thing". I will have to research...... Link to post Share on other sites
SerreChe 2 Posted March 12, 2007 Share Posted March 12, 2007 It is for profitability reason. The US for example forbids the importation of non-pasteurized cheeses, which affects of a of the french cheese makers and obviously helps some US firms. I am sure they will keep both pasteurized and un-pasteurized versions for various markets. Link to post Share on other sites
xxx 2 Posted March 12, 2007 Share Posted March 12, 2007 Hardly surprising it is profitability reasons of course. Lets hope they keep both versions. Link to post Share on other sites
Recommended Posts