The bicentennial celebration for Camembert cheese opened this weekend in Normandy amid concerns by purists that traditional methods for Camembert production may be disappearing.

Industry figures show less than 10 percent of 113,000 tons of Camembert produced in 1989 in France was made in accordance with the 200-year-old tradition, which requires the cheese to be made with raw whole milk and transferred into molds by ladle. Only cheeses using these methods and produced in one of five Normandy departments earn the government-authorized AOC label for Camembert.Concerns over hygiene have caused many cheesemakers to switch to pasteurized milk in recent years, and some producers are worried that traditional Camembert may become a victim of modern technology.