Norain’s Reviews > Camembert: A National Myth > Status Update

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.