Anticipating problems in cheesemaking ➜ Risk. No test today can quickly analyze the microbial quality of milk before it is transformed into cheese. But resazurin and lactofermentation tests can help with an initial evaluation. ➜ Resazurin test in practice ➜ Lactofermentation test in practice Controlling bitterness in soft-ripened, bloomy rind cheese ➜ When tasting soft-ripened, bloomy rind cheeses, it is not unusual to discern bitter flavors on the rind and/or in the paste. This can be (...) Using induction in affinage ➜ Already in use in Germany, Austria, and Switzerland, induction affinage systems are starting to be seen in France. The process consists of (...)
AOP : Evolving without betraying tradition ➜ Challenge. Framed as the guardians of tradition, AOPs must face new and rapid shifts in make processes, in markets, and in climate. How can they adapt to these changes without losing touch with their foundations ? ➜ How Beaufort succeeded in its evolution ➜ How Epoisses is trying to respond to climate challenge
The vegetable temptation ➜ Conquest : Cheese professionals – mongers and makers alike – must consider adding vegetable-based products to their product line as an alternative to and in direct competition with real cheese. ➜ The technical challenges ➜ Vegan ‘Vromagers’ ➜ Fromagers lean in
Holland : Breaking out of the Mold ➜ Evolutions. Winning by playing the local card, Dutch farmers are innovating by treading alternate pathways from the standard waxed and flavored Goudas and Edams, while others remain steadfast in personifying the ultra-traditional. Let’s meet them. ➜ The mavericks : Remeker, taking a different direction ➜ The mavericks : Oudwijker, an Italian zest ➜ The mavericks : Dikhoeve, organic sheep ➜ The ultra-traditionals : Hoeve Waterrijk, Gouda like it was 80 years ago ➜ Sophiahoeve, butter first ➜ The Ambassadors : René Koelman, Ambitious ➜ The Ambassadors : Betty Koster, Pioneer ➜ The Ambassadors : Evert Schonhage, Rising Star
“Le Cheese Geek,” having fun with cheese ➜ Four years of business school, then two years working sales for a videography studio : at 27 years old, Fabrice Gepner felt he was on the wrong (...) Hay fed, organic, 100% Normandy cows ➜ The couple in their barn’s hay dryer. Janine, a 39-year old Englishwoman, and Denis Lelouvier, her 47-year old Norman husband have a farm in (...)
