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Something About A New Kind of Camembert Stinks (And It's Not the Cheese)

In this morning's New York Times Elaine Sciolino reports that certain French Camembert makers want to change the rules to allow the formerly unpasteurized raw milk used to make traditional Camembert to be treated and yet still receive the anthenticating AOC designation from the government. A couple of years ago Jeff Steingarten and I sat down at Artisanal with one of its young fromagers for a taste test to find out if one can tell the difference between treated and untreated Camembert. Cheese gendarmes, please note that the untreated, raw milk cheese had been smuggled in by a third party unrelated to either me or Steingarten or the fellow from Artisanal....

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Post a Comment | Posted by Ed Levine, June 20, 2007 at 8:21 AM
Tagged: Camembert, Cheese Police, Raw Milk Cheeses