'raw milk cheeses' on Serious Eats

Serious Cheese: On Raw-Milk Cheese

Photograph from Wikimedia Commons A few weeks back, JGordon left a comment on my post regarding France's raw-milk cheese war: "Could someone explain the difference between pasteurized cheeses and raw milk cheeses? Does pasteurization just destroy the flavor of cheese?... Despite the near-illegality of raw milk and its rare consumption, several hundred people a year become ill from drinking raw milk, with the occasional death. Is cheese safer, or is the taste difference very significant?" The raw-milk debate isn't going away anytime soon, so I thought it would be a good time to answer questions like those above and lay down my take on the matter.... More

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

"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

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.... More

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 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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