Bioprotection : Limiting the impact of unwanted flora ➜ Solution. A natural means to prevent, limit, and inhibit the development of undesirable microorganisms in cheeses and fermented milk products, bioprotection has a promising future, but it can’t do everything. Vigilance and best hygiene practices must be maintained. Preparing Milk for Cheesemaking, New trends ➜ Process. From CO₂ injection to adjust the pH at renneting to bioprotection strategies to microparticulation of whey proteins, we present an overview of new procedures and future techniques to improve milk’s potential for transformation into cheese.
Sustainable cheesemongering, a how-to-guide ➜ Social et ecological Responsibility. How can a cheesemonger align daily work with the principles of sustainability? Stories from two pioneers, Olivier Nivesse and Jacky Quesnot.
“Staphylococcus Aureus, beware of cuts” ➜ Tribunal. Corinne Fouchereau, Parisian cheesemonger, is a recent victim, risking the amputation of the end of her thumb. Yves Le Loir, specialist in this bacterium at INRA (Institut National de Recherche Agronomique), brings us up to speed on the precautions that cheese professionals should take, and their exposure risks. STEC: Emerging peril ➜ STEC have become, over the past dozen years, a significant concern among cheesemakers working with raw milk. The term refers to a specific (...)
Horn of Abondance ➜ In the last ten years, the cheese from Chablais has seen its volume double and the number of cheesemakers increase by (...) Heartstruck ➜ An upset water buffalo won’t give milk. For example, if she doesn’t enter the milking parlor in her usual order, or if there are strangers in the (...)
The Griffon’s mark ➜ Dairy goldsmith. After five years of training under top Parisian cheesemongers, Claire Griffon opened her own shop in 2012. And has made her mark on highly styled creations.
United States, White Gold Fever ➜ Boom. America’s passion for traditional cheeses augurs a new El Dorado. Europeans are arriving in force in this promising market. Aspects of the US market ➜ Cheese platters “The trend here is cheese platters, very elaborate, where you see everything, but relatively little cheese. For us, to only offer (...) California, land of promise ➜ Zoom. The region that extends north of San Francisco is one of the historical bastions of artisanal cheese in the USA. Retail Review ➜ San Francisco. More and more specialty shops are opening, and with concepts ranging from cheese bar to local products.
