Milk Gone Bad

Cheese is one of the world’s most common dairy products that offer a plethora of flavors and types. From this food category comes new jobs dedicated to the sole purpose of cheese enthusiasts, connoisseurs, and critics. Therefore, cheese is overall a good thing, and something common to all people, which is also why I’m interested in the change of the famous French camembert cheese. Click Here for the blog.

The author David Schrieberg presents the information of consumerist news with a variety of support and detail, which ranges from citations of well-known organizations, and opinions from the president of INAO as well as the president of Association Fromages de Terroirs.

The blog basically explains that the authenticity of one of the world’s most notable cheeses — The French Camembert — is being changed from a pure, unpasteurized Normandy milk of the illustrious emerald fields of grass, to only 30% of what it used to be in conjunction with other ingredients to boost production rates. Whereby, to increase production of products, the quality of ingredients must be demoted. Illustrating the murder of authentic French camembert cheese, and all for the sake of business — which, furthermore denotes business people a certain notoriety for their choices in quality or quantity, people or money, and selfishness or greed.