Hotter and drier summers are making it harder for French cheesemakers to meet traditional standards. Cheeses that carry an AOP label, such as Camembert de Normandie and Roquefort, have to meet certain standards and quality levels. Now some cheesemakers are arguing those rules may need to be changed, as hotter and drier summers are killing some pastures. Other cheesemakers are experimenting to see how they can produce the same quality product and still meet the traditional rules, despite changes in the environment. French cheese is only the latest beloved food product threatened by climate change, which is making global food systems more vulnerable.

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Persons: cheesemakers, French cheesemakers, Simon Bouchet Organizations: Service, New York Times, Times, National Oceanic, Atmospheric Administration Locations: Georgia, France, French, Normandie, Roquefort, Alaska