Another contributing factor to the decline of farmhouse cheesemaking is, I believe, increased regulation in the dairy industry. Many regulations have been implemented for valid reasons while others betray a lack of understanding of how farms work. In addition, legislative changes sometimes require large scale capital investments on the part of cheesemakers, investments that can be prohibitively expensive to small producers and, as a result, favor industrial producers. Industrial cheeses are made at a fraction of what it costs a farmhouse producer due to economies of scale and, often, lower quality but cheaper raw materials. These companies are also very tricky with labeling and packaging, making it difficult for the consumer to differentiate between a shoddily made (but cheaper) industrial product and a true farmhouse cheese.

Great post. It is very sad indeed to hear that French artisan farmstead cheeses are disappearing. As you have clearly illustrated with Persille de Tignes, this arena of cheese produces some of the best tasting examples in the world, and to learn that they’re on the demise is strange and discomfoting. What do you think is the cause of this problem? Is it economics based, or is the trade just dying as the spread of technology increases? Learning now about this conundrum, I will certainly do my part to keep the trade alive (which should be a win win all around – I get tasty cheese, and they continue to produce!). I will be sure to pick some of this up on my next visit.