The use of raw rather than pasteurised milk to produce Camembert de Normandie has been reaffirmed as a requirement under protected designation of origin rules.
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France’s National Committee of Dairy Designations, part of the National Institute of Origin and Quality (INAO), said that, not only does Camembert de Normandie have to be made in Normandy, but it should also be made using traditional techniques using raw milk.
The decision is seen to favour smaller cheese producers, as larger companies refrain from using raw milk on safety grounds.
“We use pasteurised milk in our cheese production because it is safer for consumers to eat,” a spokesperson for French dairy major Lactalis told just-food. “The bacterium present in raw milk carries a number of health risks.”
The proposal will now be submitted to the French government for approval.
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