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Nevertheless, this french heritage is today in danger.Why? Instead of being protected for their natural character, the french traditional cheeses, and more particularly the soft ones have been constantly attacked at the beginning of the year. The government recognized, but after some delay, that this lead to a real collective fear towards french cheese. In this case french and european authorities have developped extremely important security precautions. Nevertheless, natural products confirm each day their quality, even from a sanitary point of view. The food hygienic measures and the multiple controls made by the manufacturers themselves guarantee a real food safety to the consumers, who can benefit both from the flavour qualities and health reinforcement induced by the consumption of natural products, especially cheeses made of raw milk. It is important to distinguish between bacteria (necessary for human life) and sickness. It may be noted that the number of cases of diseases due to foodstuffs contaminations has considerably decreased since some years because of the reinforcement of the safety measures in the milk and cheese industry. A real trend of opinion has grown in order
to face this attack on our heritage. Association pour la Sauvegarde du Patrimoine Fromager (Association for the Protection of the Cheese Patrimony) has been created on July 13th, 1999. This association is composed of the different kinds of persons concerned with this problem : producers, manufacturers, distributors, and users (restaurant owners, consumers). Its aim is to develop among these categories
of people a rallying movement in order to prevent public authorities
of the risk of disparition of the cheese french professionals,
and to show the mobilization capacity of the french consumers
on this subject. If you wish to print the adhesion form, click here, it will
appear in a new window. |
