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Unpasteurised cheeses

This article was originally published in Foodnews

RAW milk cheeses appear to have ended their decline in popularity in France. The latest official government statistics show that unpasteurised cheeses account for 77 000 tonnes, or 15% by volume, of total French production, even though some countries (notably the US) ban them. This percentage has declined since 1997, when raw milk cheese made up 18% of output, but the French ministry of agriculture now considers that the market has stabilised, partly because one main type, Comte, has gained in popularity, adding 9 000 tonnes of volume between 1997-2005. Consumption of Reblochon and Morbier cheeses has also increased. It appears that sales of Appellation d'Origine Controlee (AOC) cheese are rising, while those of non-AOC cheese are declining.



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