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”
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
One in five cheeses sampled in Germany were found to be positive for Brucella, according to a study.
Brucella was detected in 41 of 200 samples from endemic countries sold at weekly markets, in supermarkets, and by delis in Berlin, as well as 15 prepacked cheese samples bought online via eBay.
Cheese made from pasteurized sheep’s milk and sold unlabeled or loose by market vendors was the most frequent type associated with the presence of Brucella DNA. Cheese samples included loose, non-labelled and pre-packed; labelled samples of brine, cream, soft, semi-hard and hard cheeses; and cheese made from bovine, ovine and caprine milk.
Researchers determined nine vendors sold more than 50 percent of the Brucella positive cheese samples, including seven at weekly markets and two supermarkets.[ . . . ]
Read Full Story at 1 in 5 cheeses in Germany positive for Brucella; 9 vendors sold more than half of contaminated samples | Food Safety News
The enduring rumors are true: France is good at cheese. Studying abroad there in college was a semester-long all-you-can-eat buffet, and not just in Paris, either. The Franche-Comté region (where I stayed, on the Swiss border) is home to the medieval city of Besançon, whose university has been thriving since the 15th century. More importantly, it’s home to a hard regional cheese simply called Comté. Continue reading “In celebration of Trader Joe’s totally legit Comté cheese”