PARIS In one of Paris’ top hotels this week, a crowd of foodies sat down for a
tasting with a difference — a nibble at rare French cheeses facing gastronomic
extinction.
Along with tipples of reds and whites, waiters dished up a palette ranging from
pungent blue to goat-milk creaminess and crusty buttery cows’ milk slabs. “What
do they have in common?” said master cheese-maker Herve Mons. “They’re made of
raw milk.”
Of the 100-150 raw milk cheeses available, three disappear each year, meaning
around 40 have become extinct in the last decade.
Held ahead of National Cheese Day, feting its 10th edition this weekend, the
tasting was organised by a grouping bent on saving ancient cheeses from falling
off the food map — the Association Fromages de Terroirs.
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