Equipment, The main options ➜ Process. When a creamery wants to purchase or update its equipment, the array of choices is vast. It can be a real challenge to make the right choice of equipment for the style of cheese to be made. Here are some factors to take into account to make a good decision. Minerals, How to take best advantage ➜ Process. Minor components in terms of quantity, minerals play a major qualitative role in cheese; their importance is often underestimated by cheesemakers.
The roots of Agro-Ecology ➜ Interview. The Ferme de la Tremblaye has been practicing agro-ecology since 2008. Its director, Henri Cazajus, and his CEO, Baptiste Carrouche, explain the principles of this approach.
MOF, an intense experience! ➜ Final. The competition for the Meilleurs Ouvriers de France (Best Craftsperson in France), the pinnacle of recognition in the cheese world, now has two new winners, Christelle Lorho and Vincent Vergne. A look back at a colorful test!
The Bernard Brothers creamery doubles up ➜ Guided tour. Makers of original cheeses in the Pas-de-Calais, Bernard Brothers have grown into a brand-new creamery for their pasteurized cheeses, while they continue to use the original plant for their raw milk line.
Fromagerie Lasnier : In front of it all! ➜ In a classic ‘behind-the-counter’ style since its opening in 1936, the fromagerie Lasnier on the rue de Tobiac (Paris 13th), was renovated into a ‘vente avant’ (no counters for staff to stand behind) style last summer. A radical change that bore immediate fruit. Explanations by Thierry Lasnier, 3rd generation in charge. La Ferme d’Alexandre, A jewel box of a cheese shop ➜ Paris… Opened two years ago at the corner of Saint Placide and the rue du Cherche-Midi, “La Ferme d’Alexandre,” owned by Alexandre Pignol, 32, cultivates style in this swank neighborhood of Paris’ 6th arrondissement.
Tradition Salers, a new face ➜ The Salers cattle are treated by homeopathy and phytotherapy. We are not extremists, antibiotics are the last resort, but for the past two years (...) Paul Georgelet raises his sails ➜ “I want to dedicate myself entirely to the Ile de Ré, introduce Poitevines, convert to organic, and only use local resources: Salicornia, saffron, (...)
Nutriscore, Yuka… : Cheese sees red ➜ Punishment enough. Solutions aimed at helping consumers make better nutritional decisions when food shopping systematically – and unjustly – penalize cheese. ➜ Brigitte Coudray : “Unjustly stigmatized”
