From the farm to the consumers
In the French mountains, cheese is a religion.
They carry names such as Beaufort, reblochon, raclette, or tomme. These treasures of gastronomy rich in floral flavors are produced by farmers on their premises with the milk from their herds,
But on store shelves it gets very confusing since these cheeses, recognizable by their green label, are lost in a mountain of competing products, PDO or not, from a farm or not, using raw or pasteurized milk.