VIDEO. But why are there pesticides in the raclette?

It is striking.

In supermarkets, there are very few pre-cut raclette trays that do not include the words “E235” or “natamycin”.

“It's an antifungal,” explains Jérôme Tramuset, owner of the La Durance cheese dairy in Guillestre (Alpes-Maritimes), as he reads the list of ingredients in a Richesmonts tray.

In other words: a pesticide intended to kill fungi.

"With us, we do not use this product because it does not correspond to our ethics," continues the producer who supplies the Biocoop network.

We promote 100% naturalness.

"

For the purposes of our report, the professional obtained the ingredient in question.

“Natamax” reads the top of the label on a white plastic jar with a blue lid.

Find all the episodes of “Food Checking” in our Eating Well section

“During the 60 to 120 days that the cheese lasts, we rub its rind two to three times a week with a brine, a mixture of salt and water.

The big makers add this powder to it at the end of ripening, explains Jérôme Tramuset, opening the container.

This inhibits the growth of mold that is on the scabs.

Thanks to this additive, manufacturers like Richesmonts can extend the use-by date of the product once it is sliced ​​and put in a tray.

Our DLC is 45 days, theirs can more easily be up to 60, 70 days.

"

"We should eat 25 kilos before feeling nausea and vomiting"

These big manufacturers, like Richesmonts (Savencia group) and Entremont (Sodiaal group), are not stupid!

Between their factories and the consumer's shopping cart, there are usually many intermediaries and therefore a lot of time passes.

Using this pesticide, natamycin, guarantees a product that remains stable and visually flawless.

“The only health effects that have been reported are after ingestion of 500 mg of natamycin.

If this is compared to the maximum amount of the substance allowed in cheese, you should eat 25 kg of raclette before feeling nausea and vomiting, ”reassures Claude Lambré, former expert at the Committee on Food Additives at EFSA, l European Food Safety Agency.

Who wants to taste an antifungal?

And in terms of taste?

Is there a difference between a raclette with and a raclette without antifungal?

To find out, Clara Solvit, at the head of La Fromagerie de La Fontaine, in Paris (16th century), was asked to blind test three supermarket products.

“It's not unpleasant,” she says, blindfolded, after having just tasted the “Classic” raclette from Richesmonts (€ 13.07 / kg), which contains natamycin.

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“This one tastes like socks that I'm not a fan of,” she continues of the Ermitage brand (€ 15.42 / kg) which, Label Rouge obliges, does not contain this additive.

As for the last one, signed Entremont (13 € / kg, with natamycin), “it has no flavor, frankly.

Ironic, for a product whose packaging boasts the "flavor of yesteryear".

Verdict?

The taster's preferences follow the order of the tasting.

"However, I am unable to taste the taste of natamycin," she says.

On the flavor side, therefore, the product is undetectable.

Health side?

No proven danger.

Nothing is wrong, then, with this fungus killer additive.

Nothing, except maybe one thing.

In the country of cheese, do you really want to invite your friends to taste an antifungal drug, the use of which, incidentally, is also used in a drug that treats yeast infections ... of the eyes?

It's up to everyone to decide!