French left outraged online over massacre of Camembert cheese

French people are in uproar after a picture was posted online of a Camembert cheese that had clearly been cut in a flagrant violation of fromage etiquette.

French left outraged online over massacre of Camembert cheese
Photo: Reddit/Facebook
The post on on the French page of the site Reddit was titled “How my mother cuts Camembert…” (Le manière dont ma mère coupe le camembert),
It was flooded with comments from French people, who reacted with a mixture of mockery and anger at the way the famous French cheese from Normandy had been cut. 
“We've guillotined people for less than that,” wrote Raleur Francais. Another wrote “… well you just can't choose your family,” referring to the unnamed mother who was allegedly behind the massacre of the Camembert.
Another suggested it was grounds to take away her French nationality, “If the site wasn't under maintenance, I would have reported her to (the French governmental portal to report illegal activity online).
“There's cause for a loss of nationality there.”
To which another French commenter responded, “take her to the British border immediately.” 
Some felt sympathy for the cheese.
“I suggest you take custody of this poor Camembert away from her for mistreatment,” wrote Beheshka. 
But the French mother's abuse of the cheese isn't about to end soon.

“I don't even dare to confront her about it, I'm scared for my life…” the orignal poster Majin Jack wrote. 
Needless to say the post is more evidence of how seriously the French take their cheese etiquette and many a foreigner has fallen foul of the strict rules over the years.
Camembert, like all round cheeses should be cut in the same way a cake is sliced – in small triangular slivers.

The link below explains all you need to know about how to cut cheese and other important codes of cheese conduct.

Best Briehaviour: The complete guide to French cheese etiquette

Best Briehaviour: A guide to French cheese etiquette

By Rose Trigg










Why is everyone in France talking about Mont d’Or cheese today?

Mont d’Or cheese is a French treasure you can only find at a specific time of the year. But why's that?

Why is everyone in France talking about Mont d’Or cheese today?
A Mont d'Or cheese. Photo: AFP

Today is the day!

September 10th marks the beginning of the sale of the famous Mont d’Or cheese in France.

This rich cheese with a rich history borrows its name from the highest point of the Doubs département (located in the Bourgogne-Franche-Comté region in Eastern France) and goes way back since it was already mentioned in the 1280 Encyclopédie des Fromages (the Cheese Encyclopeadia).  


You can also find it under the name Vacherin, but rather in Switzerland than in its original region.

Though it is much loved, the Mont d’Or cheese is also much awaited as it can only be savoured from September 10th to May. Here’s why.

A seasonal cheese

The Mont d’Or was first created after peasants looked to create a smaller cheese with their “winter milk”, as the production was reduced during the coldest months. A raw milk that, according to the Fromagerie La Ferté, gives it a “texture that offers a soft and creamy consistency without being too runny”.

It can only be produced from August 15th to March 31st, hence why its appearances in dairies are seasonal.

Consequently, it became a winter cheese and could not be produced in the summer since it can’t handle hot temperatures. During spring and summer, where milk is more abundant, Comté cheese is made. 

READ ALSO: This is how much the French are obsessed with cheese

Specific production process

But other than being unobtainable during the sunny months, its making process also follows a list of specifications since it has both the Appellation d’Origine Contrôlée and the Appelation d’Origine Protégée.

These designations attest to the authenticity of the product and of the savoir-faire of its producers while protecting its name not only in France but in the entire European Union.

The Mont d’Or can then only be produced in a designated area of 95 Haut-Doubs municipalities – all at least 700 metres above sea level – and made at of raw milk from grass-fed Montbeliarde or French Simmental herds.

A woman cutting the spruce straps that circle the Mont d'Or cheese. Photo: AFP

The cheese is also supported by a circle of spruce wood to provide it from running. After at least a 12-day maturing (during which the cheese is scrubbed daily with salted water), the Mont d’Or terminates its ripening process in a slightly smaller spruce box that gives it its wrinkled crust as a nod to the mountain it took its name from.

But these many specificities do not prevent producers from delivering (on average) 5,500 tonnes of Mont d’Or each year.