Preparing for heat waves ➜ Heat waves are becoming both more frequent and more intense, with a strong impact on milk quality, and consequently its potential for cheesemaking. Setting up compensatory strategies is becoming essential to maintain cheese quality. ➜ Soft paste cheese : very vulnerable Building your own caves ➜ Either due to lack of means or by conviction, many farmstead producers choose to build their own caves. What are the options and parameters of affinage management that need to be considered ? A how-to guide and personal histories. ➜ Case histories The Cheese Clinic : “The rind is sticky when it should be dry” ➜ “I often mature pressed, uncooked cheeses that I’ve washed once before letting them dry off, to obtain a closed pasted and a fairly dry and smooth rind. But it didn’t work for this farmstead Trappist cheese. The rind became sticky, developed cracks, and started to detach… What should I do ?
New approaches for securing Raw milk cheese ➜ Since the food safety strategy promoted by the veterinary authorities is only leading to a reduction in the microbial biodiversity of raw milk cheeses, a counter-current of research is looking to turn the preservation of this biological diversity into both a health asset and a marker of authenticity and character. Updates on work in progress. ➜ “Biodiversity, the first bulwark” ➜ Bioprotection : From the farm… ➜ Bioprotection : …to the creamery ➜ Phages : Pathogens in the crosshairs ➜ Indigenous cultures : Aiming for character
Tasting classes : Ingredient list ➜ From a monger transforming their island counter after closing to an independent inviting tourists to their apartment, via a restaurant offering wine and cheeses pairings, cheese tasting sessions are a business line unto themselves. What does it take to succeed ? ➜ The cheese Geek, off the beaten track ➜ The experience of “Pierre le fromager : like being at home ➜ In practice : Making it profitable
Mundial do Queijo : Brazil comes into its own ➜ The Mundial do Queijo do Brasil (the Brazil Mondial of Cheese), whose fourth edition was held in São Paulo April 16 to 19, has now attained its (...) ➜ Mundial do Queijo : Brazil comes into its own
The birth of “terroir” ➜ Defined as the combination of natural and human factors that bring forth a product, terroir is a universal geographic concept. However, its most (...)
