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9 Awesome French Cheeses Everyone Should Know

Hannah Howard 31 comments

The French enjoy a lot of cheese. And more importantly, they are deeply connected to and proud of their cheese. As well they should be! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. These are the nine you should absolutely know. More

Serious Cheese: 'Business Week' Tackles France's Cheese War

Serious Cheese Jamie Forrest 6 comments

"Every victory for raw milk is a victory for cheesemakers everywhere." Photograph from Wikimedia Commons For almost two years now, we at Serious Eats have been following France's long and arduous battle over raw milk Camembert. Last spring we reported that the clash had been settled—that French authorities had ruled that cheese made from lightly pasteurized milk could not be called A.O.C. Camembert. This week Business Week ran an interesting and detailed piece on the issue, which reports that the two large corporations that had been lobbying for pasteurized Camembert, and that had ceased production of raw milk cheese entirely, are now in fact considering a return to raw milk production. Ultimately this is a victory for traditional foodways and... More

Camembert Clash Settled—For Now

Serious Cheese Jamie Forrest 2 comments

Photograph from Wikimedia Commons Last year, the New York Times reported about the battle in Normandy over how its beloved Camembert could be made. It was a classic David-meets-Goliath tale of cheesy proportions: on one side you had large dairy operations lobbying the French authorities to allow them to call their cheeses Camemberts even if they had been made with pasteurized milk; on the other side you had the small-scale traditional Norman cheesemakers, still making the cheese from raw milk, ladling every scoopful of curd by hand, trying to fight this change to the decades-old A.O.C. legislation. Well, the Guardian reported this weekend that David was victorious: A.O.C. Camembert must still be made with raw milk.... More

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

Ed Levine Post a comment

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.... More

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

Ed Levine 4 comments

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 authenticating AOC designation from the government. A couple of years ago, Jeffrey Steingarten and I sat down at Artisanal with one of its young fromagers for a taste test to find out if one could 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, Steingarten, or the fellow from Artisanal.... More

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