He is passionate about cheese. The good, the real, the creamy… His favorite: Camembert. Quite a symbol, like the beret or the baguette …
The one that remains the most present cheese on the tables of French consumers has for several years been caught between two fires: raw milk or pasteurized milk?
The world star of French cheeses …
The artisan cheese maker Pierre Coulon, whose magazine “1:15 p.m. on Saturday“(Twitter, #1:15 p.m.) offers portrait signed Meriem Lay, Frédéric Capron and Oktay Sengul, decided: it will be raw milk or it will not!
And his fight for artisanal cheeses, he has been leading for a year in Camembert, in the heart of the Pays d’Auge, in the village which gave his name to the world star of French cheeses.
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