Camembert no longer to be made with unpasteurised milk
Caroline:
March 3rd, 2007
For centuries Camembert has been made with unpasteurised milk giving it that distinctive flavour and aroma. We have been told in more recent years that pregnant women, the very young and the very old should not consume such products but it now seems that we are all becoming cautious after a number of health scares. The result is that French cheesemakers are about to stop using unpasteurised milk in a move to rid the cheese of E. coli bacteria which is present in one to two per cent of all Camembert. The purists are having a hissy fit saying that the cheese can no longer be described as genuine Camembert without the unique taste which comes from the microbial flora of unpasteurised milk. Is this another example of a nanny state or is it being done for our own good? It will be interesting to see whether we continue to buy and enjoy the new healthy Camembert.