Say `cheese` and pull the udder one
If someone said that a French camembert lookalike was priced at over £14 a kilo, you might suggest they "pull the udder one" – and you would not be far wrong.
The name of this nutty-tasting bon fromage – reblochon – roughly translates in the Alpine vernacular as "pinch the cow`s udder again".
The resulting cheese is not only an essential ingredient of tartiflette, a robust mountain dish, but has also given the world eight previously unknown microbes.
They were discovered by a team from Newcastle University in research funded by the EU to help French farmhouse producers maintain quality levels.
Cheese-loving Professor Michael Goodfellow said they will now study their potential benefits. He said: "Bacteria get a bad name, but many are extremely beneficial, and these may well prove to have important uses." Salut!
Copyright © Press Association 2008
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