International Cheese Institute 2006 International Marketing Campaign Avignon France

French Cheese 300 varieties including:  Camembert de Normandie  Comte  Selles sur Cher  Morbier 33 cheese producing areas Cow, goat, ewe

The Cheese Institute of France Worldwide distribution  “Milk” cheeses over ₣10 account for 15% market share  Pasteurized Camenberts under ₣10 account for 85% market share

Rouge-Aged to Perfection Milk cheese  Not heated above 37°C  Specialized aging  Produced by small local dairies Pasteurized cheese  Heated to 72°C for 20 to 30 seconds  Seeded with lactic bacteria  Mass produced

Top Cheese Selections Cow CheeseGoat CheeseEwe Cheese AbondanceBanonArdi-Gasna BeaufortIle-D’veuBroccio CamembertSarmentPigouille

Basic P & L

Reviews Jeff Sanders, Web Cheese Review Jorge Fonseca, Online Cheese Today

Ordering , FTP, or Web site Catalog: Quarterly Pub Europe  Phone: +33 (0) European Free #  Fax: +33 (0) US and Canada  Phone:  Fax:

29, boulevard, St Marie-Dominique Avignon France Ph: +33 (0) Fax: +33 (0) Chateau De Maison Neuve