The end to a French cheese tradition?
After years of lobbying, industrial producers are now allowed to make camembert with pasteurised milk. As a result, one of France’s beloved cheeses may be disappearing – for good.
Continue Reading
After years of lobbying, industrial producers are now allowed to make camembert with pasteurised milk. As a result, one of France’s beloved cheeses may be disappearing – for good.
Continue Reading
Join the Discussion