There's milk and there's milk
Now milk is a bit of a pet subject of ours.
Not only do incredible pecorino cheeses need milk, so do many fine Sicilian sweets, to state the obvious.
Milk was also the first processed food and without it we wouldn't have domesticated animals, farmed, stopped being nomads etc etc.
It is our humble opinion that the battle to save unpasteurized milk from being legalized out of our daily bread and cheese is worth fighting for more than banning OGM foods.
It seems now French camembert is now on the slippery slope to becoming Kraft Philadelphia.
The largest cheese group in Europe 'Lactalis' has decided to make its camembert with pasteurized milk.
However, the essence of camembert is that it is made with fresh untouched 'crude' milk.
In fact, it seems genuine camembert will be called 'Cambert di Normandia' (at least for the Italian marketplace') and will be protected with a DOP mark.
Only about 12% of today's camembert is the real deal.
According to Lactalis the mass production and distribution of camembert must use pasteurized milk to guarantee consumer health, which could be true.
But does that make it camembert?
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