But P. Androuet's question has not been answered yet. So, on one hand, you find mass production and low costs, and on the other small scale production. Prices differ mainly. Lanquedoc, Lepetit, Gillot, Cooperative d'Isigny are made with milk. For Lanquetot camenbert, the mould is filled with five layers of curdled milk, which are spaced 40mm, so as to allow a slow draining and a different taste.
Cheese lovers enjoy milk cheese of guarented origin.
In French supermarkets, huge cheese counters are quite a sight. Bajolet, who used to be the head of a Leclerc hypermarket dairy produce departement for over 6 years. Today, he manages his own dairy in Paris 10th district. Clients don't want to wait, and self-service buying is impulsive. People only care about the price of already packaged slices.