Cheese fans raise a stink over plans for pasteurised camembert

camembert

Surrounded by mottled brown-and-white cows basking in the Normandy spring sunshine, Patrick Mercier admits his prized raw-milk camembert doesn’t come cheap, but suggests not everyone should have to make the cheese this way.

Few foods are more emblematic of France than the pungent white pucks of camembert. But camembert lovers and producers are currently embroiled in a conflict over what constitutes the real thing.

“Other cheeses can be made with pasteurisation, so after all, why not camembert as well?” asked Mercier. Continue reading “Cheese fans raise a stink over plans for pasteurised camembert”

French cheese linked to E. coli outbreak; 13 children developed kidney failure

An example of Saint-Marcellin cheese.

By Joe Whitworth on April 29, 2019

French authorities are investigating an E. coli outbreak linked to cheese after young children developed hemolytic uremic syndrome (HUS). Some Saint-Félicien and Saint Marcellin cheese has been recalled [ . . . ]

Continue: French cheese linked to E. coli outbreak; 13 children developed kidney failure | Food Safety News

New Jersey’s Bobolinks’ Amram, The Little Stinky Cheese That Could, Wins Silver In Lyon

Nina White, a dancer and the co-founder of Bobolink Dairy & Bakehouse in Milford, New Jersey, looked quite chic last June, in her petite robe noire as she waited nervously for the results of the first annual Farm Cheese Awards in Lyon, France. After all, Lyon had been dubbed the world capital of gastronomy back in 1935, and cheese is such an integral part of the French identity that Charles de Gaulle joked in 1962, “How can one govern a country that boasts 258 different cheeses?” [ . . . ]

Source: New Jersey’s Bobolinks’ Amram, The Little Stinky Cheese That Could, Wins Silver In Lyon