“Camembert is a lot more like the McMerde burger than you might suppose. Pierre Boisard seeks to show how, over the past 150 years or so, the cheese has been ruined: industrialised, homogenised, delocalised and, finally, pasteurised – and all without the assistance of American multinational corporations. It’s almost wholly an indigenous French story…”
Dairy products in general and cheese in particular are something of a passion around here — see the Home Dairying page at Edibilia for the recipes for homemade Monterey Jack, cottage cheese, sour cream, clotted cream and other such stuff — so this article made a fascinating read. …Well, for me, anyway. And now I’m wondering if there’s any Boursin in the fridge…
(Thanks to No-Sword for the link.)
