Status Updates From Camembert: A National Myth...

Label and the threat of American camembert

Pasteurization vs non pasteurization. Tradition vs industrialisation.

Chapter 4: The families that produced Camembert and how they lost their trade, the process of making cheese in the factories, the workers

Chapter 3: When did camembert become white? The importance of milk. The role of the syndicate. And how the image of the cheese becomes intertwined with WWI.

Bookmarked so I can easily come back to where I paused. There is only so much about cheese one can read in one go.