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6,000 Camembert cheeses recalled in France in E.Coli scare

Nearly 6,000 packets of Camembert cheese have been recalled in France because they may present a risk of E. coli infection.

6,000 Camembert cheeses recalled in France in E.Coli scare
An employee salts cheese at a Camembert factory in Normandy. Photo: AFP

The Moulin de Carel cheese company asked consumers who had bought any of the 5,800 250-gramme Camemberts under the lot number L19009C to bring them back to their points of sale.

“A test has shown the presence of E.Coli 026 H11 in these products”, which have been on sale since January 31 this year, the firm said in a statement. “We therefore ask people who have these products not to consume them,” it said.

Many strains of E coli usually cause humans no harm, but there have been cases of people falling extremely ill and even dying from an E coli-related illness.

Cows in a field near the Normandy village of Camembert, where the famous cheese originated. Photo: AFP

Moulin de Carel, which is part of the Lactalis group, added in its statement that anyone who may have symptoms of E.Coli poisoning after eating its products should immediately contact a doctor.

It has also set up a helpline for anyone who may be worried after consuming one of its cheeses. The number to call is 05 65 58 54 17.

Symptoms, which can sometimes take several days to appear, include diarrhoea, stomach cramps, nausea, and vomiting.

Last April a report claimed that ten people had died and another 80 had fallen ill in France after eating contaminated Morbier and Mont d'Or cheese in a salmonella outbreak that health authorities knew about but did not act upon.

 

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CHEESE

Why is everyone in France talking about Mont d’Or cheese today?

Mont d’Or cheese is a French treasure you can only find at a specific time of the year. But why's that?

Why is everyone in France talking about Mont d’Or cheese today?
A Mont d'Or cheese. Photo: AFP

Today is the day!

September 10th marks the beginning of the sale of the famous Mont d’Or cheese in France.

This rich cheese with a rich history borrows its name from the highest point of the Doubs département (located in the Bourgogne-Franche-Comté region in Eastern France) and goes way back since it was already mentioned in the 1280 Encyclopédie des Fromages (the Cheese Encyclopeadia).  

 

You can also find it under the name Vacherin, but rather in Switzerland than in its original region.

Though it is much loved, the Mont d’Or cheese is also much awaited as it can only be savoured from September 10th to May. Here’s why.

A seasonal cheese

The Mont d’Or was first created after peasants looked to create a smaller cheese with their “winter milk”, as the production was reduced during the coldest months. A raw milk that, according to the Fromagerie La Ferté, gives it a “texture that offers a soft and creamy consistency without being too runny”.

It can only be produced from August 15th to March 31st, hence why its appearances in dairies are seasonal.

Consequently, it became a winter cheese and could not be produced in the summer since it can’t handle hot temperatures. During spring and summer, where milk is more abundant, Comté cheese is made. 

READ ALSO: This is how much the French are obsessed with cheese

Specific production process

But other than being unobtainable during the sunny months, its making process also follows a list of specifications since it has both the Appellation d’Origine Contrôlée and the Appelation d’Origine Protégée.

These designations attest to the authenticity of the product and of the savoir-faire of its producers while protecting its name not only in France but in the entire European Union.

The Mont d’Or can then only be produced in a designated area of 95 Haut-Doubs municipalities – all at least 700 metres above sea level – and made at of raw milk from grass-fed Montbeliarde or French Simmental herds.

A woman cutting the spruce straps that circle the Mont d'Or cheese. Photo: AFP

The cheese is also supported by a circle of spruce wood to provide it from running. After at least a 12-day maturing (during which the cheese is scrubbed daily with salted water), the Mont d’Or terminates its ripening process in a slightly smaller spruce box that gives it its wrinkled crust as a nod to the mountain it took its name from.

But these many specificities do not prevent producers from delivering (on average) 5,500 tonnes of Mont d’Or each year.

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