Published on 11/20/2021 4:00 PM Updated on 11/20/2021 4:59 PM
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95% of camemberts sold in France are made with pasteurized milk. This is not at all suitable for this independent cheese maker who has just created his cheese factory in a village known all over the world… Extract from the magazine “1:15 pm on Saturday” of November 20, 2021.
“Regularly, the large dairy groups try to bring pasteurization of Camembert de Normandie into the regulations,” says cheese maker Pierre Coulon to the magazine ‘1:15 pm on Saturday’ (replay). This would allow them to increase their volumes and also to switch their classic range to the ‘Made in Normandy’ range, ‘AOP‘ [Appellation d’origine protégée].”
“We are against! Camembert de Normandie must absolutely remain raw milk. And my voice is as important as that of a large group”, specifies the one who created in Paris a social and solidarity dairy in which associates and employees touch the same salary. He has just opened his cheese factory in the village of Camembert itself …
“In this symbolic village, we have large groups”
Maintaining raw milk in the PDO label is the last battle, because 95% of camemberts sold in France are made with pasteurized milk. By settling in the village with a name known all over the world, the cheese maker who pays producers two more than the usual price for his milk wears David’s habit in front of Goliath: “Cheese is diversity, it is a farm, artisanal, independent production. And in this symbolic village, we have large groups. “
Lactalis, the king of industrial cheese, reigns over Camembert. He displayed his flagship brands a few steps from the church, owned the Maison du Camembert and had a cheese factory built in the village twelve times the size of Pierre Coulon’s: “I don’t want to leave them all! This is out of the question !”
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