This footage was filmed and produced 11 March 2024.

[Note: partially no sound]

Exactly 22 years ago was the day that World Cheese Day was initially established to highlight, distinguish and highlight the production of this food of ancient tradition, with proteins of high biological value that is part of the tables of homes in the world.

The French Terroir Cheese Association was the company that had the initiative to create an anniversary that would allow the population and its consumers to value and remember that French raw milk cheese is a food of national and cultural interest.

According to estimates, France, for example, produces between 200 to 1,800 varieties of cheese, and celebrates World Cheese Day promoted and proclaimed in 2001.

“The Country of a Thousand Cheeses”, very famous for its Roquefort, Mimollete and Camembert, among others, has this food as one of the standard bearers of its gastronomy, and a dairy product consumed by approximately 96% of French people over the course of one week.

Cheese is the same type as red meat, and therefore its high protein value helps form, repair and maintain the tissues of the human body.

Likewise, it is one of the main sources of calcium, a mineral essential for bone health, it contains amino acids, reduces bacterial plaque, stimulates saliva production, and also has a positive effect in the fight against osteoporosis, for example.

It should be noted that its composition consists of and is characterized by being made from the curdled milk of cows, goats, sheep or other mammals, and its different styles and flavors are the result of the use of different species of bacteria and molds, levels of cream in milk, healing, and treatments in its process.

SHOTLIST:
1. various cheeses in European markets;
2. various cheese production in Europe.