Guest guest Posted October 10, 2008 Report Share Posted October 10, 2008 What can you tell me about French industrial cheesemaking methods? We just bought a brie (pasteurized, of course) from Costco, made in France. It tastes good, though I'm sure if I had raw-milk camembert or brie, it would be much different. Am I risking a lot by eating French industrial cheese? I mean, the same as I would risk eating pasteurized American soft cheese? The label doesn't list any weird additives, though these things always say " enzymes, " and I don't know if that means GMO stuff. I don't know anything about the cows used in French industrial cheesemaking. Gray, Chandler, AZ Quote Link to comment Share on other sites More sharing options...
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