2. International Cheese Institute 2006 International Marketing Campaign Avignon France

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

4. 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

5. 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

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

8. Basic P & L

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

10. Ordering Email, FTP, or Web site Catalog: Quarterly Pub Europe  Phone: +33 (0) 4 90 720358 European Free #  Fax: +33 (0) 4 60 720322 US and Canada  Phone: 1-800-555-2095  Fax: 1-702-555-3458

11. 29, boulevard, St Marie-Dominique 84000 Avignon France Ph: +33 (0) 4 60 720358 Fax: +33 (0) 4 60 720322 Email: chateaudemaison@xpr.com Chateau De Maison Neuve