Taking the Raw Out of Camembert
FRANCE - Claims have been made, by a leading France-based cheese manufacturer, that one day soon camembert producers will be forced to stop using raw milk in in the manufacturing process due to potential health concerns.
17 March 2008
1 minute read
Luc Morelon, a spokesperson for the France-based dairy processors Lactalis, claimed that a recent vote permitting only the use of raw untreated milk for "true" camembert would some day have to be overturned by the French government.
Food Production says the comments come after producers voted this month in favour of allowing only raw milk to be used in making the product as part of a revision of the production specifications for the Appellation Contrôlée (AOC) Camembert de Normandie.
It says an AOC is a French designation similar to the EU's geographical indications (GI) system, that requires certain French goods like cheeses and wines linked to specific areas of the country to be made under specific guidelines.
The relevant AOC is currently undergoing public enquiry, and the findings will then be submitted to the competent committee of the Institut National de l'Origine et de la qualite (INAO), which is responsible for the designation.
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