Washed or morged cheeses : Preventing development delays ➜ The implantation and growth of the morge flora on the surface of lactic, soft paste, and pressed, uncooked washed rind cheeses does not always (...) The Ishikawa (or ‘fishbone’) quality control system ➜ There are several key components to a creamery : the raw materials and ingredients, the facilities and equipment, the staff… each plays a critical role in the company’s success. A systematic review can help streamline and optimize its organization. Sides of cheese caved in ➜ A cheesemaker specializing in washed rind cheeses noticed an entire batch whose sides were deeply indented with cavities, as if the heart of the cheese had shrunken in on itself. This pressed, uncooked goat milk cheese, weighing between 200 and 500 g, normally features a gently rounded side. What happened ? What’s the fix ? The vaulted caves at the Schoultzbach Farm ➜ Four vaulted caves, all connected, prefabricated and underground, coming from the wine world.
Cheese in tandem ➜ Confiding a cheese you have developed to a producer in order to create an exclusive private-label product for your retail shop : that’s the philosophy of ‘custom-made’ or ‘house-brand’ products. A way to ensure supply while at the same time setting one’s line apart from the competition. From conception to realization, the process may be quite long. Here’s how it works. ➜ Finding a partner producer ➜ Perfecting the product : patience ! ➜ Questions to ask up front ➜ A good deal ? Benefits, beyond financial
What vision for AOP ➜ On the occasion of the publication of the book “Les labels pris en otage”* (Labels taken hostage), Profession Fromager met with its author, Véronique Richez-Lerouge, and Patrice Chassard, President of the National Committee for Dairy Products within the INAO, to discuss their points of view.
White Book… what comes next ? ➜ Time to look beyond correlations to uncover cause-and-effect links and establish a true risk-benefit balance.
Queijo do Marajó : An unlikely cheese ➜ Intense heat, high humidity, regularly flooded pastures… : water buffalo are perfectly adapted to conditions on the Ile de Marajó, in the Amazon River estuary, where their milk has given rise to a very unusual cheese, protected by an IGP. Discovery time. ➜ Queijo do Marajó step by step
