'Other cheeses can be made with pasteurisation, so after all, why not camembert as well?'
Mercier, the AOP Camembert president, who is one of just two remaining producers of raw-milk camembert from his own cows, backed the concession, arguing that it will end decades of declining dairy farming in Normandy.
Mercier has invested tens of thousands of euros in state-of-the-art equipment that keeps his organic raw milk safe on its way to becoming his daily output of 750 wheels for early camemberts, but said this outlay is not for everyone. Top chefs have assailed the changes as well, warning that consumers will find their rich and creamy cheese replaced by chalky bland discs.
The famous soft cheese is said to have been created in 1791 when Marie Harel, who lived in the village of Camembert, adapted a recipe for brie she learned from a priest hiding out from the French revolution.
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