Camembert combines ancient techniques, modern technology

03/17/2009 | Bloomberg

French company Isigny Sainte-Mere is making raw-milk Camembert using machines that test for the presence of dangerous bacteria by identifying their DNA. That will help it keep its sought-after Appellation d'Origine Controlee designation, meaning the cheese was made with unpasteurized milk.

View Full Article in:

Bloomberg

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore