France eases strict cheese-making rules due to drought

France's renowned cheese-making traditions are facing an unprecedented challenge as a severe drought grips the nation. In response, authorities have temporarily relaxed the stringent rules governing the production of protected designation of origin (PDO) cheeses, including Abondance, Beaufort, and Comté.

Traditionally, these raw milk, cooked pressed cheeses from the Savoie and Jura regions must adhere to strict guidelines. These rules dictate that cows must primarily graze on local pastures, and their feed must be sourced from within a defined area. However, the current drought, described by Météo France as the driest since 1959, has forced a deviation from these practices.

Farmers are now allowed to provide their cows with feed grown farther afield and increase the amount of hay fed to the animals. For Comté cheese, producers can also use green corn cultivated in different regions. These adjustments aim to support the farmers and preserve the production of these iconic French cheeses amidst the environmental crisis.

The drought's severity is underscored by the fact that over three-quarters of France has been affected since mid-August, with soil moisture reaching record lows. This widespread dryness poses a significant threat not only to agriculture but also to the integrity of the PDO system, which relies on specific regional production methods to guarantee authenticity and quality.