France's cheese controversy: raw or pasteurised?

France's cheese controversy: raw or pasteurised?
France's cheese controversy: raw or pasteurised?

As a nation renowned for its love of cheese, France is in a pickle over one of its favourite products, as Lee McLaughlan reports.

Raw-milk cheeses have been removed from menus at schools and crèches because of the risk of food poisoning, particularly to under-fives. Advocates say the decision ignores the health benefits of raw milk for young people.

Popular lait cru cheeses produced using untreated milk from goats, sheep and cows – such as Reblochon, Roquefort, Brie, Morbier and certain Camemberts – have a higher risk of carrying pathogenic bacteria, such as salmonella, listeria and E.coli. This is because they are produced at lower temperatures than industrial pasteurised cheeses.

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