Comtés, reblochons and Normandy camemberts find their clientele
Primeur N° 189
Priority to AOCs for raw-milk cheeses
The production of raw-milk cheeses is stabilising. It represents only
15.6% of dairy-matured cheese in 2005. However many cheese varieties
benefitting from "appellations d’origine contrôlée" (certified origin
appellations) are doing well.