The end of raw milk for Camembert?

There is anger in the French cheese industry as Lactalis and Isigny-Sainte-Mere give up on use of raw milk for producing Camembert.

Camembert is traditionally made with raw milk but Lactalis and Isigny-Sainte-Mere, who control between 80 and 90% of the market for Camembert made with raw milk, have decided the risk of using raw milk was too dangerous due to possible bacterial risks. They are facing strong opposition from traditionalists, though, who dispute the health risk, say the cheese will taste different and argue the change is purely for commercial reasons.
Cheeses made according to the traditional rules are allowed to carry the coveted Appellation d’Origine Controlee label, but the companies have given up the AOC label on some to use new production methods.
Isigny-Sainte-Mere wants to use microfiltration to get rid of germs, while Lactalis wants to be able to heat the milk. Both companies have asked the body which enforces the AOC rules to allow a rule change though, So far, the answer has been no.