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MARKET INFO >> FRENCH PEOPLE AND CHEESE >> Dying Cheeses



Bleu de Termignon, Vacherin des Bauges, Vacherin d’Abondance, Persillés de Tignes des Aravis and de Semnoz, Reblochon du Mont-Cenis, Colombier des Aillons, Galette du Mont-d’Or... and so much more cheeses with forgotten names disappeared or are going to. During the last 30 years, more than 50 traditional cheeses disappeared whereas industrial production increases!

French people eat 23,9 Kg of cheese per capita per year, which is the 2nd world rank, just after the Greeks. But that good score hides a cruel reality: raw milk cheeses are only 7% of our consumption. And do you know that only 13% of the bought cheeses have an AOC/AOP? Unfortunately, half of them are made with pasteurised milk!

The industrial labelling is made to throw the customers into confusion, but cheese made with raw milk has quite a different taste. As a wine, it has all the flavour of its landscape in its taste and has nothing in common with an industrial cheese without substance.

Traditional raw milk cheeses have a lot of other advantages: they are good for health, aren’t really more expensive than a marketed production (you just have to compare prices per kilo), and buy them is a noble gesture, which helps to protect and preserve our heritage.

We have to watch out for our traditions and methods ("savoir-faire”), because if we don’t, they will be destroyed by the standardization of taste!

 

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