Heat waves and drought bring the French cheese manufacturers to the Bredouille. In the low mountain ranges, where many traditional cheeses are produced, the grass for dairy cows is no longer as lush as before.
Since the AOP of the seal prescribes the cows with a certain share of fresh grass, the food cannot be easily changed. If this share is not met, according to a current study of the Inrae Agricultural Research Institute, the quality and taste will be influenced. Before the investigation, the cows were fed with pasture grass, hay, a combination of meadow grass and corn cuvi and only with corn puil. The results: the more grass the cows eat, the higher the content of omega-3 fatty acids in milk and cheese that are healthy for people. And when the animals eat grass, the cheese, yellow and aromatic melt.
In the 2022 drought year, some producers resorted to hay from adjacent and less dry regions. Others are currently considering renewing the grass regularly on their meadows, so that the cows have better food. The cultivation of dry -resistant plants such as Sorghum and Spitzwegerich is tested on a test court. These have no influence on the taste and composition of the cheese.
Manufacturer and quantity go back
Almost 250,000 tons of cheese -protected cheese are produced in France every year and the annual turnover is around 2.4 billion euros. The number of manufacturers and the crowd is currently falling. For the future of varieties such as Bleu d’Uvergne, Cantal or Salers, the production must be adapted to climate change, said Hubert Dubien, the chairman of the National Council for Milch Urprung.
Source: Krone
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