Lactic cheesemaking : What to do when the gel is too soft ➜ This defect, often encountered in lactic cheesemaking, is mainly caused by an imbalance between the milk composition, the acidification process, and the mechanics of coagulation and cheesemaking. A look at how to decode the process to prevent, or in the case of recurrent issues, rectify the defect. Once-a-day-milking : Adapting to changes in the milk ➜ Only milking cows once a day can be a good way to lighten the workday and improve farmers’ quality of life. With the proviso that they adapt their organizational flow and processes to less abundant milk and milk that is often higher in fat, to be worked while still warm. ➜ Testimonials : They won’t go back !
Raw milk cheese : The French government’s food safety approach ➜ Eradication of pathogen-carrying animals on farms, strong and fast acidification, abstention from eating raw milk cheese for those under 10 or over 65… ➜ “The question we were asked to examine concerns short-term risk”
Cheese with flowers : A blooming bouquet ➜ Until now, flowered cheeses were mostly constrained to pressed, uncooked cheeses, but the trend is now embellishing fresh and soft-paste cheeses.
Cheese as snack, it’s catching on ! ➜ For a long time a marginal option for French cheesemongers, the notion of offering prepared cheese snacks is making progress at the counter. Driven by shifting trends and the increase in eating cheese that’s been heated, cheese snacking offers new perspectives, without demeaning the profession. ➜ “Heated cheese serves today’s customer demands” ➜ Bleu. Grilled sandwiches to order ➜ Charlicot. Free rein for creativity ➜ Bosc. 5000 sandwiches a year ➜ Froumaï. Seasonal suggestions ➜ In practice, What it takes
Gwell seeks recognition ➜ This traditional fermented milk, which can also serve as a starter for cheesemaking, is taking steps towards AOP status. ➜ Ferme de Bois Joubert : Gwell cheeses
