While the vast majority of Camemberts made with treated milk are gummy and tasteless, I must say that the sentiment above actually gibes with a recent experience I had with Hervé Mons' Camembert from Whole Foods Fromagerie. It was easily the best treated-milk Camembert I'd ever tasted, and it certainly rivaled some of the raw-milk versions I've had. I don't know the specifics of the milk treatment on the cheeses that Hervé ages, but if anyone out there does know, please leave a comment below!
From the press release:
The calendar is available for purchase now on the the Fromages de Terroirs website. The cost is 15€ and all profits will go to help promote awareness of the organization.
Reuter's is reporting today on an outbreak in the UK of E. Coli in some unpasteurized French cheeses. The recall involves some varieties of A.O.C. Camembert made in France by Laiterie Fromagerie du Val d'Ay-Etablissement Reaux.
I don't know much about this firm, but according to their website they harvest milk from "auprès d'une centaine de producteurs," or nearly 100 producers. That means that milk from many different cows are being comingled to make the cheese, and only one of those cows has to be infected with E. Coli to infect an entire batch of cheese. Then again, they do say on their website that they check for bacterial quality of the milk they use, so it's puzzling that they could've missed such an outbreak.
In any case, this will certainly heat up the debate over the safety of young raw milk cheeses.
France's regional cheese association has released a cheese-of-the-month calendar, but with a twist. Posing with every cheese are the likes of Mademoiselle Méline Camembert, Mademoiselle Bérénice Brie de Meaux or Mademoiselle Pont l'Evêque. "I realised that French local products, cheese in particular, had a stuffy image," said Véronique Richez-Lerouge, founder of France's regional cheese association. "Everyone associates smelly, unpasteurised cheese with fat, ugly women and men with berets and baguettes. I wanted to give people back their taste for fromage au lait crû by giving it a sexier image."