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1. Definitions and regulatory aspects
1.1 Cheeses
In order to define the various products covered in this article, let's first review the main characteristics of the traditional cheese-making process. Cheese, which we call traditional in the French sense, is called natural cheese in the Anglo-Saxon sense. According to article 1 er of the cheese decree in force in France (decree no. 2013-2010 of November 12, 2013 amending decree no. 2007-628 of April 27, 2007 relating to cheeses and cheese specialties):
"The name "cheese" is reserved for the product, fermented or not, ripened or not, obtained from the following materials of exclusively dairy origin: milk, partially or totally skimmed milk, cream, fat, buttermilk, used alone or as a mixture and coagulated...
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Bibliography
Websites
Bleu-Blanc-Cœur industry website http://www.bleu-blanc-coeur.org/
Standards and norms
- Codex alimentarius : Norme générale pour les additifs alimentaires - Codex stan 192 - 1995
Regulations
Decree no. 2013-1010 of November 12, 2013 amending decree no. 2007-628 of April 27, 2007 on cheeses and cheese specialties.
Decree no. 2006-628 of April 27, 2007 on cheeses and cheese specialties.
Commission Regulation (EC) No 760/2008 of July 31, 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards authorizations for the use...
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