[restornu]

The town in Normandy.

Francois Durand, a dairy farmer, puts unpasteurized milk into a vat.

Mr. Durand then ladles just the right amount of warm, curdled raw milk into molds. The ritual must be repeated four more times in each mold before the rounds are ready for eating.

The final process: packing. Mr. Durand claims to be the last dairy farmer in Normandy to be commercially making Camembert from hand-ladled unpasteurized milk.

Mr. Durand's cheese is a main ingredient at La Camembertiere, a restaurant in Normandy.

A tart made with Camembert au Lait Cru, Mr. Durand's cheese.

Camembert ice cream in apple syrup.

Mr. Durand's cows are fed under strict conditions to retain the cheese's level of quality.

[restornu]

Holding up a crusty Camembert wedge, he exclaimed: “You can smell the farm, the grass, the cows. The richness comes in the originality, even in the imperfections. This is what we’re fighting to preserve.”

[SunkenCiv]

...I’m gettin’ a Monty Python flashback...

Some few years ago I read about the EU rules, which the author of that piece claimed would homogenize all European foods, turning every country into a bland, Americanized place. Meanwhile, most years, the French gov’t buys up the considerable amount of unsold wine inventories, and turns it into fuel additives, solvents, cleaners, etc, because blended US wines (along with Chilean wines) are preferred in large markets like the US.