Pressed, uncooked cheese: Developing flavor faster ➜ Allowing time for cheese to develop its maximum flavor profile is costly. Accelerating the affinage process, without compromising organoleptic quality, is thus a challenge for many cheesemakers. Difficult but not impossible to resolve. Managing variations in fat content ➜ How to react when milk fat levels vary ? Frequently asked by cheesemakers, the response is often based on experience, but also on compromises.
Raw Milk Cheeses : Crisis level ➜ Bombarded by food safety pressure, the sector is calling for governmental authorities, while thermization, used temporarily to get through short-term crises, or in permanence, is gaining in popularity. ➜ Thermization, a growing option ➜ Sanitize more and more, is that the solution ? Really ? ➜ Raw milk cheese : Fear of irretrievable loss ➜ Cheesemakers under pression ➜ « Don’t let go of this patrimony »
Pérail achieves its IGP ➜ The first labels bearing the colors of the IGP logo appeared on shelves in early summer: Pérail, soft-paste sheep milk cheese from the Grands (...) ➜ The key points in the specifications Saint-Nectaire, each on their own path ➜ The largest European farmstead appellation includes very different models. A sampling. ➜ Rillat Farm : From mother to daughter, for generations ➜ Dischamp : A multi-faceted strategy ➜ Making Saint-Nectaire at Dischamp
Advent Calendars : A trend in small bites ➜ Serving up both pleasure and customer fidelity, advent calendars are a promising new prospect for specialty cheesemongers. But their design and implementation logistics are complex. ➜ A concept with many faces
Scotland : Whisky-flavored ! ➜ After having lost all its traditional cheeses, Scotland has managed to rebuild a diverse patrimony that is looking to cross borders. ➜ Highland Fine Cheeses : “French tradition inspires me” ➜ St Andrews Farmhouse Cheese : “I had to be brave” ➜ Connage Highland Dairy : “We reinvented ourselves” ➜ Brexit makes cheeses heavier
