• 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
previous issues
#15 - February 2021
#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
#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
#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