• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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