Côte-d'Or: The cheese industry facing climate change

With the intensification of droughts and heavy rains, direct consequences of climate change, the cheese industry has had to adapt its practices for several years to maintain the quality of its products. Between fluctuations in good and bad fodder, less rich milk, and the central issue of animal welfare, the entire production chain is now being disrupted.

When the platter arrives, it's impossible to choose: the power of the Époisses or the fruitiness of the Cîteaux? The Brillat-Savarin and its melting texture or the tangy freshness of an ash-covered goat's cheese log? In the end, we'd love a little of all four, right? When it comes to Côte-d'Or cheeses, everyone has their favorite.

But before they delight our palates accompanied by wholemeal bread and a hand-picked bottle, an entire production line is put into operation to deliver excellence to the consumer. This multi-faceted expertise is now being disrupted on several levels by global warming.

With a climate that was at once hot, then cold, then wet, the goats are...

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