#30. February 24

• « Lactobacillus helveticus », The super culture • Reading the whey • Rennet, the Abia way • LIP changes scale • Mothais sur feuille : AOP in sight ! • Véronique Rivoire : Zero-carbon affinage • Hervé Mons : Fireside raclette parties

Detailed summary

#29. Nov 2023

• Lactic cheeses : Managing water loss • Streptococcus thermophilus : The Formula 1 of acidification • Docamex is deployed in the field • In the heart of cheese • SER : AOPs step up • News from the World Cheese Awards • Raw Milk and Health : first reports are very positive • Jeune Montagne aims to regain biodiversity for the AOP Laguiole

Detailed summary

#28. Sept 2023

• NSLAB: The pros and cons • Sheep Milk : Adapting to fluctuations • Gourmino : Emmentaler in humid caves • Affineur of the Year • Nicolas Rousseau : Evangelical cheesemaker • Climate change : will it alter cheese flavor ? • Selling in bulk : Mission impossible ? • Gorgonzola : A cheese called desire

Detailed summary

#27. June 2023

• Farmstead Cantal gains ground • Hot Summers : How to adapt your cheesemaking • P. Roqueforti : Difficult to master • Sharing the value chain : Chaource’s experience • Raw Milk Foundation : Closer to the land • Fourme de Montbrison : Operation reconquer • The 3 Savoyard IGPs plan a climb to AOP • Mondial du Fromage : The products competition shifts in scale

Detailed summary

#26. April 2023

• Acidification delays : Diagnosis and prevention • Mucor : an invasive ally • Fairme : Artificial Intelligence… on the farm • CSR in cheese retail : the FFF charts the path • Maison Bleue : Say it with Cheese ! • The Netherlands stamps down on intensive farming • Normandy, strictly local • The realm of Neal’s Yard Dairy

Detailed summary

#25. February 2023

• Normandy AOPs will be measuring their impact • Morbier, a line in the sand for the line in the cheese • White book on the Risk/Benefit analysis of Raw Milk Cheese : progress report • A cheesemaker in a vegan maelstrom • Sustainable ambitions for AOPs • Greenhouse gasses : Can dairy farming be virtuous ? • Cheesemaking on the farm… hands-free • Dry matter, tools for consistency • Geo, The all-terrain vehicle • Dischamp : An upgraded creamery • Mont d’Or speaks up • Best cheeses : the French outclassed ?

Detailed summary

#24. November 2022

• Finding green and sustainable solutions for exhausted farmland • Gaperon’s many guises • Fromagerie Houlbert : Creative vein • In brief • Agroecology : Adapting to climate change • 1^st Cheesemaker Competition : Ingenuity and creativity awarded • Cheese art imitates museum art • B. linens : Color and flavor… with provisos • Mechanical openings : How to prevent, limit or encourage them • Gillot, fully committed to CSR

Detailed summary

#23. September 2022

• Affinage robots : How they became indispensable • Bleu de Termignon: No concessions • Abondance : The great escape • Camembert : the end of ‘Made in Normandie’ • Fromagerie Chêne Vert gets a change of air • Leuconostoc : How to make them work for you • Keys to supple texture • The Cornerstone Project : A shared recipe, raw milk, native cultures, and no ego • Ulteria : Conceiving the farm of the future • Maison Moga : Cheese at every level

Detailed summary

#22. June 2022

• Pathogens : Bioprotection, where do things stand ? • Sleeves rolled up for the ‘White Book’ • Burrata : Summertime star • A deep dive into Roquefort • Diacetylactis : The taste of fresh • Optimizing drainage in the vat • Fromagerie du Samson : It’s all about inertia • Obsalim : Manage feed rations better to improve cheeseability • Boviwell takes the field • Cheesemakers, take up your harps ! • À Table ! A cheese palace deep in the countryside

Detailed summary

#21. April 2022

• SOS Phages • Propionics : Managing the gas works • Affinage cabinets: best uses • How Comté became Comté • The capricious blue of the ‘Dark Grottoes’ • United States, Gruyère’s name is not protected • A closeup of the winning platter from the Lyre d’Or • Reblochon : A closeup

Detailed summary

#20 - February 2022

• From the riches of our fields to that of our cheeses • “The illusions of localism” • Cassettepress, the “all-in-one” • Managing lactose levels • Yeasts : paving the way for affinage flora • The Horn of Plenty at the Grands Buffets • La Fromagerie du Bonheur : From sea to land • Hay Milk is making headway • Foundation for Cheese Biodiversity : Moving into action

Detailed summary

#19 - November 2021

• Virginie Dubois, still shots • Sustainability : AOPs up the ante • Affinage : Managing air flow • Mites : How to tame them • Camembert, a village that kindles vocations • A first farmstead AOP Camembert in the Manche • “Exploring pathways other than hygienism” • “Building the digital Bible of cheesemaking know-how” • Fromi’s Strategy • In the heart of Gruyère • Swiss Gruyère : an AOP that stands apart

Detailed summary

#18 - September 2021

•  Technical webinar series on pressed-paste cheese • When Blues (don’t) get the blues • Option: Salting the milk • Molding techniques : Criteria for choice • NutriScore, the industry sees red • “Microbial biodiversity, deadlocked and decreasing !” • X-ray on traditional cheese shops • You think that’s normal ? • Mountain Milk on a Slippery Slope

Detailed summary

#17 - June 2021

• Elbowing in in Camembert • Snapshots • Mondial du Fromage returns to semi-normal • Italy : A new mozzarella PDO • Pressed paste cheeses : SOS blowing • Cultures : Choosing your tools • Fromabon’s technological leap • The conquerers • Saint-Marcellin embraces its diversity • Saint-Félicien, objective : IGP • Reintroducing diversity to dairy herds • The Foundation gets to work !

Detailed summary

#16 - April 2020

• Whole Milk : Adapting to variations • Assessing gel firmness prior to cutting • Crottin de Chavignol : Updated • “Penicillium camemberti” : The story of a death foretold • Fromagerie Quatrehomme : Surrounded by cheese • How many cheeses ?!? • Camembert : The drama continues for the new president of the AOP’s governing body • Foundation for Cheese Biodiversity • Mondial de Tours rescheduled for September • Short Takes

Detailed summary

#15 - February 2021

• Why? • Maximum impact in a minimalist space • The STEC-ache • Mons method : Common sense and sophistication • AOPs : “Back to Naturality” • Morbier : Drawing a red line through the black line • Hi-Fi cheese • Dealing with post-acidification • Changing molds : Planning for adaptations

Detailed summary

#14 - November 2020

• Coagulation defects : Know how to react • Pressed, uncooked cheeses : Limiting the risk of bitterness • Christophe Fromager : Japanese style • Delivery hour • Hervé Mons gets his hands in the vat • Roquefort Update • AOPs facing copies • The Foundation for Cheese Biodiversity is launched ! • Franche-Comté cultivates its biodiversity • Why Roquefort appreciates a deep chill

Detailed summary

#13 - September 2020

• Ossau-Iraty, 40 years to get back to the top • Camembert : “Fabriqué en Normandie” winding down • Achieving beautiful bloomy rinds • Optimizing Workflow • Saint-nectaire : Deep inside natural caves • Biodiversity, the clean weapon • Fromagerie Lemarié : Feast Your Eyes • Indecision • Paccard grows with finesse • Closeup on affinage with nebulization

Detailed summary

#12 - June 2020

• A new Fruitière in Comté, special occasion ! • “Why farmers resist a paradigm shift” • Covid-19 casts a shade over raw milk cheese • Covid-19 : The future of cheese sector begins to take shape for the after-time • Committed cheesemongers • Caillé doux de Saint-Félicien - Mission : AOP ! • Developing beautiful morged rinds • Curd freezing : Best practices • Lactic cultures : Evaluating their efficacy

Detailed summary

#11 - April 2020

• An enchanted garden • Fromagerie Cow : A strong foreign accent • All you can eat cheese ! • Retail Affinage, Best practices • Keeping goat cheeses tender • Goats, This way out ! • Prematuration for character • Covid-19, Shock wave

Detailed summary

#10 - February 2020

• Vacherin d’Abondance : The rescue • Managing pH and drainage kinetics • Washed Rind : Getting good natural color • The ‘Omics’ revolution • Betting on Bleu-Blanc-Cœur milk • From Comptoir : A warm welcome for the gourmet • Spain, the reconquest • Health benefits… Yet to be quantified • On the ground, action at the source • Saint-Nectaire in a clearer light

Detailed summary

#09 - December 2019

• The vegetable temptation • AOP : Evolving without betraying tradition • Anticipating problems in cheesemaking • Controlling bitterness in soft-ripened, bloomy rind cheese • Using induction in affinage • Holland : Breaking out of the Mold • “Le Cheese Geek,” having fun with cheese • Hay fed, organic, 100% Normandy cows

Detailed summary

#08 - September 2019

• Grass-Fed milk in campaign • Heated Cheese : Keys to Melt • The legacy of Bernard Mietton • “Cheese shop at the end of the world” : Trade winds • Raw Milk Cheese : A Collective for Action • How ‘Hygienism’ is undermining public health • Savoie : The irresistible appeal of local • Jonchée, a demanding sweet • Comté, new initiatives to retain ‘human scale’ • What’s new

Detailed summary

#07 - June 2019

• United States, White Gold Fever • Aspects of the US market • California, land of promise • Retail Review • Horn of Abondance • Heartstruck • Bioprotection : Limiting the impact of unwanted flora • Preparing Milk for Cheesemaking, New trends • The Griffon’s mark • Sustainable cheesemongering, a how-to-guide • “Staphylococcus Aureus, beware of cuts” • STEC: Emerging peril

Detailed summary

#06 - April 2019

• Equipment, The main options • Minerals, How to take best advantage • The roots of Agro-Ecology • The Bernard Brothers creamery doubles up • Fromagerie Lasnier : In front of it all! • La Ferme d’Alexandre, A jewel box of a cheese shop • Tradition Salers, a new face • Paul Georgelet raises his sails •  Nutriscore, Yuka… : Cheese sees red • MOF, an intense experience!

Detailed summary

#05 - February 2019

• Munster, Step by Step • Dongé: A complete makeover… without changing a thing • Smoked Cheese, Winter Warmth • Developing a new cheese • Wedding cheese • Fuko Honda, Rising Cheese • Ramequin, little cheese, big personality • The Pé Descaous makes tracks • Brussels, La Fruitière, In good company • “Natural Cheeses”: How far will they go?

Detailed summary

#04 - december 2018

• Choosing the right coagulant • Fromagerie Germain, next generation cheesemaking • Comté: Custom-made affinage • Ripening Raclette type • Blowing and a « thousand holes » • Urban cheesemaking, made visible • Mont d’Or : It’s all good • Chez Emily, Chic and Natural • Norway: on top of the world

Detailed summary

#03 - september 2018

• Certified ‘Grass-Fed’ is coming! • Managing Affinage Environments • Ripening Soft cheese with a bloomy rind • The «Toad’s Skin» • Pseudomonas: The Yellow Stain • Milking Robots: an Inquiry • Swiss Cheesemakers Breaking out of the Mold • Holistic Care: effective and affordable! • La Fromagerie (Chambéry) : Small but Cozy

Detailed summary

#02 - July 2018

• Beaufort : modernizing tradition • Mastering Geotrichum ​Candidum • Ripening lactic cheese with a bloomy rind • Invasive Mucor • Respecting animal • Stéphane Moreau, between earth and sky • Milk Perfumers • Sustainable Renovation • Optimal Salting

Detailed summary

#01 - May 2018

• The entries for the Lyre d’Or competition • The Process Control Chart: A How-To Guide • The Norman Compromise • The Sun Shines on Brousse du Rove • Ripening Roquefort type cheese • Accidents with blue mold • Chic Cheese! • The Soul of the Savoie in Paris • Up Close and Personal with Raw Milk

Detailed summary