Farm cheese bears such as label. Then, the milk is seeded again with lactic bacteria, in order to restore the flora indispensable for maturing the paste. In 1909, he opened a creamery in Paris, rue d'Amsterdam, which, since then, has been crowded by cheese lovers from the whole world. 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.