Bob Koure
Apr 11, 2023

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Cheese lover here. However, there are some cheeses that are a bit... aromatic for me. From my time in France, I can tell you that they like to let Camembert and Brie get much 'riper' than we do - to the point that I sometimes found the smell a bit wince-inducing. They also have a different attitude towards raw milk and raw milk products than we do. We focus on pasteurization to make milk (and milk products) from cows that might have infections safe for consumption; they focus on the health of the cows. Originally the issue was TB, which is now quite curable, both in people and cows.

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Bob Koure

Retired software architect, statistical analyst, hotel mgr, bike racer, distance swimmer. Photographer. Amateur historian. Avid reader. Home cook. Never-FBer