Often ideas for articles come from strange sources, this one came from 'chit-chat' on Facebook and links given/sent to me.In the 50's, General de Gaulle, the then French President, posed the perfectly reasonable question of how anybody could govern a country which produced, sold and ate over 3,000 different cheeses!
Well, there are still an awful lot of cheeses, but an awful lot less than at his time! Here is a slightly frightening statistic......
Frightening not because of any minimal danger of raw milk (see link) but frightening from the fact that fewer and fewer are being produced. The enormous manufacturers couldn't care less - so long as their cheese is keepable, saleable and often, only just, eatable.....!
http://en.wikipedia.org/wiki/Raw_milk
'There are similar concerns about the extinction of the many varieties of French cheese. As confusing and wondrous as they are, there is general moaning over the growing preference of price-conscious French consumers for pasteurized, industrial cheeses picked up in the supermarket. In 1979, France had 20,000 cheese shops. Now the figure is about 3,000, and only about 7 percent of French cheese is made from raw milk.'
You see, the great and natural 'accompagnement' of all cheeses, red wine, doesn't have any problem because it has a natural 'preservative' - alcohol.....!
Since it's what you should take with your cheese anyway, I suggest that any, or most, dangers from raw milk would be ruled out - in an agreeable manner.......!
One of my favourites, all year round, not just the 'nouveau' (primeur) -http://en.wikipedia.org/wiki/List_of_vins_de_primeur so, with any chance I should be OK......
I think....Bonne Appétit........
Related articles
Camembert, Colby and The Whole Fromage!(onthegypsystrail.wordpress.com)
Endangered cheeses: How do you save rare types?(wedgeintheround.com)
In America, the cheese is dead(kottke.org)
The Cheese-Lover's Guide to France (with Map!) | Fodor's(wedgeintheround.com)
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