Pirate's Cove

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Why some of France’s most famous cheeses are in peril

Historic heat waves are putting French dairy cows that normally graze outdoors in summer under heat-related stress.

Prolonged periods of drought are scorching French pastures, leeching them of their usual lush green vitality and leaving behind parched, lifeless yellow fields.

And French farmers bound by strict cheesemaking regulations are having to buy extra feed to supplement the animals’ diets.

Some of France’s most beloved artisanal cheeses are under threat from the effects of climate change, scientists and cheesemakers warn.

What the farmers are really under threat from is Government bureaucrats and politicians implementing all sorts of rules and regs and restrictions because of their climate doom beliefs. Things would be fine without all that crap, which is why there have been all sorts of protests from farmers over the past few years.

“Before, we used to have a problem with the grass every 15-20 years,” says Laurent Lours, who has been a dairy farmer and cheesemaker for 35 years. “Now, it’s about every other year. And it’s getting worse.”

The result? Dairy cows are producing less milk and birthing fewer or weakened calves. Farmers who produce many of the country’s top-tier cheeses have been forced to cease production. And the distinct flavor of France’s “terroir” cheeses are at risk.

“We’ve had five heat waves so far this year. We’ve never experienced temperatures like this before,” Lours says.

Now, can we compare this to what happened during the Medieval Warm Period? That’s rather necessary for it to be science, not a cult. Anyhow, it’s a long, science free bit of fearmongering.