As cheese sales fell sharply during this containment period, producers are left with large stocks of milk. In order to limit losses, the manufacturing processes of Comté, Saint-Nectaire, Fourme d'Ambert or even Bleu d'Auvergne have been temporarily modified, explains Le Monde . These cheeses are produced in particular in the departments of Puy-de-Dôme, Cantal, Jura, Doubs and Ain.
Temporary modification of the specifications
Concretely, this relaxation of production rules will allow producers of Auvergne blue to store milk for a maximum of 60 hours, compared to 48 hours so far. This measure is included in a decree published this Sunday in the Official Journal. Similarly, renneting may be carried out up to 26 hours after the last milking, compared to a maximum of 16 hours previously. Finally, Auvergne blue can be stored at a temperature of up to - 5 ° C, against 0 ° C. It will be the same for the cheeses of the protected designation of origin fourme d'Ambert, specifies Le Monde .
For Saint-Nectaire, cheeses that have been frozen from March 12 will benefit from the appellation when they are sold next year. Normally, it should only be frozen cheese from April 1. Finally, for the county, it was decided to reduce the storage conditions for milk as well as to extend the delivery time for cut cheeses from two to five working days.
Lille
Coronavirus: Hauts-de-France calls for regional patriotism by eating maroilles
Montpellier
Coronavirus in Hérault: Drowning in stocks, a goat cheese producer calls for solidarity
- Containment
- Covid 19
- Coronavirus
- Economy
- Cheese
- Food