The milk used to make pasteurised cheese is heated up to 72 C, for 20 to 30 seconds, which annihilated any pathogenic germ. 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.
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.