Summary of the article:

In the article: "French cheeses fall victim to import rules", we can discover a real problem between the United State of America and France.

The American customers are disgusted, because the french import cheese have a different taste of cheese that we can eat in France.

Indeed, the United State of America oblige the french producers to change some ingredients in their recipes, like the milk.

The American Government is stricter about the cheese recipes. It is imperative that the cheeses are made with pasteurized milk.

Because of this strict regulation, the french cheeses haven't the same taste in USA that in France. Because the french producers, don't use the pasteurized milk to make their cheeses.

Personal point of view:

I think that the American regulation about the cheese is stupid.

Since many centuries, the french population eat cheese and nobody is dead because of it.

The American population can eat a real french cheese without pasteurized milk and without fall ill.

http://www.sfgate.com/food/article/French-cheeses-fall-victim-to-import-rules-2675559.php

Recipe with cheese:

Now I’ll introduce you a french recipe with cheese.

The Tartiflette is a french recipe, a mountain recipe.

For make this recipe for 4 people you need:

1.5kg medium-sized red potatoes

1 large white onion, peeled and diced

2 thick rashers of smoked streaky bacon, diced

25g butter

1 garlic clove, peeled and cut in half, sea salt and freshly ground black pepper

1 ripe Reblochon cheese

How cook your tartiflette:

Preheat the oven to 400°F.

Meanwhile, cook the potatoes whole with their skins, for 15 minutes.

In the same time, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.

Drain the potatoes and as soon as they are cool enough to handle peel them and cut them  in slices.

In a dish, put the half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture. Add the remaining potatoes and more seasoning.

Place the whole Reblochon on top. Bake for 35 minutes. The Reblochon should melt within its skin and the fat drip down while the potatoes crisp.

You can eat your Tartiflette with a green salad

So now, bon appetit.