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Home >> National and World Cheese Day, 27 March 2019 celebrates farmers’ cheeses with raw milk

National and World Cheese Day, 27 March 2019 celebrates farmers’ cheeses with raw milk

With the new goat cheeses in the spring to add to the big cheese platter, National cheese day is a unique opportunity for cheese lovers to share a moment of tasting and discovery, at their retail cheesemaker’s, or at the producer’s near home. It is time to discover or rediscover rare raw milk cheeses all over France. Tasting : wine and cheese pairing, cheese plate at 4 euros, table outside with discoveries... The official poster shows that your cheesemaker is a participant. Facebook: @journeneenationaledufromage

Under constant pressure from the dairy giants, who are not idle either in creativity or communication, raw and artisan milk cheeses have been diluted in the landscape and almost disappeared. National Cheese Day is there to remind us once a year that our raw milk cheeses are the heirs of a multi-century-old terroir, that producers fight every day to keep a tradition alive in a hostile context, that consumers are more attached to the terroir than we are told, and above all, that we are guarantors of this jealous heritage everywhere else!

While raw milk cheese is becoming the ultimate in foreign countries in Spain, Portugal, and even in countries that were the greatest enemies of the land such as the United States, Canada or England, it is still too often marginalized in France. The consumption of raw milk cheeses decreases each year by about 4% (*) while the overall consumption of cheeses remains stable (25kg per year / inhabitant). Several reasons could explain this phenomenon: a lack of information and communication that leads to a lack of awareness of the existence of these cheeses, the reduction of distribution networks and the number of producers, a confusion cleverly maintained by labelling that benefits industrial products... These clusters of indicators suggest that action is needed because raw milk has been singled out again in France in recent months. Paradoxically, the rising wave in favour of sustainable development can be a favourable factor in boosting the desire to consume raw milk cheeses, provided that the issues are explained. The development of short circuits could encourage a return to the farm and the cutting rays of supermarkets also play an important role in the promotion of its products. The association made up of manufacturers, producers, militant gastronomes, chefs... has set itself the task of informing consumers in order to guide them in their choices. It means forming the palate of those who are just starting out, learning to read a label, making the difference between a brand and an AOC, buying at the right price and being demanding, boosting professionals...

A poster will be visible in all participating points of sale.

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