This week, we learned simultaneously that the world’s best camembert is from Quebec, and that more hamburgers are sold in France than the traditional jambon-beurre ham sandwiches.
If we are to believe the results of a cheese competition organized by local producers in Wisconsin, the world’s best camembert is called Extra, and is made in Saint-Hyacinthe in Quebec. While the news was relayed by news agencies and the media, it has left some with a bad taste in their mouths. How can a camembert be authentic if it is produced so far away from its native Normandy? The award is all the more surprising given that Extra is made using pasteurized milk — sacrilege in France, as this prevents the cheese from "ripening." But let’s be good sports and see this Quebecer cousin as an homage to the origin [...]