� The North American consumers have reacted to the bland and sterile food that had invaded their diet. They are now demanding more and more raw milk cheese, with scents of cows and countryside! The volume of traditional cheeses has been multiplied by a thousand in ten years in the US! The US food industry did not a mistake by seizing the ancient secrets of French cheese manufacture. In France, however, the situation is the opposite. Raw milk cheeses represent only a tenth of national output. However, many producers refuse to give up � �

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