Flers (France) – Surrounded by mottled brown-and-white cows basking in the Normandy spring sunshine, Patrick Mercier admits his prized raw-milk camembert doesn’t come cheap, but suggests not everyone should have to make the cheese this way.
Few foods are more emblematic of France than the pungent white pucks of camembert. But camembert lovers and producers are currently embroiled in a conflict over what constitutes the real thing.
“Other cheeses can be made with pasteurisation, so after all, why not camembert as well?” asked Mercier.
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