Thermalized vs. raw-milk Camembert


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Cheese 11

Thermalized vs. raw-milk Camembert

Robert Lauriston | Apr 5, 2006 03:55 PM

From the SF Bay Area board:

"Several months ago, I noticed that the inner wrapper of this camembert has changed from a thinnish, plasticized paper to a much thicker, all-plastic wrapper. The old wrapper was printed with the Le Chatelain trademark, and the new wrapper is plain white. I also noticed that whenever this newer wrapper is used, the cheese is bland and scentless, like a feeble American knockoff."

What you're describing sounds like the recently introduced thermalized version.

It's illegal to import the raw-milk version. Always was, but now it's enforced, and the fines are very steep.


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