Lactic cultures : Evaluating their efficacy ➜ Monitoring. Producing consistent quality cheese relies, in part, on the performance of the lactic cultures used. Several techniques can be used to assess them. Curd freezing : Best practices ➜ Solution : Now front and center stage due to Covid-19, freezing curd or fresh cheese is one of the solutions being used to stockpile excess milk. What is the best approach when freezing to maintain an acceptable level of quality ? ➜ Freezing : the main elements
Developing beautiful morged rinds ➜ How to ensure proper flora development using morge on pressed, uncooked cheeses and reduce risks of rind defects.
Committed cheesemongers ➜ The values that they stand for – buying direct, sustainability, fair trade… - are some of the aspirations that have been reinforced by the Covid-19 crisis. Meet a generation that wants to be activist advocates.
Covid-19 : The future of cheese sector begins to take shape for the after-time ➜ Lessons. In light of the crisis, many cheesemongers are ready to develop their model : by diversifying their lines, their clientele, and their marketing approach. The objective is resilience. Their strategy is to adapt to the changing needs of their clients… ➜ Going for delivery… but at what cost ? ➜ Reassuring the customer ➜ Expand offerings Covid-19 casts a shade over raw milk cheese ➜ State of Affairs. Producers at risk, food safety considerations taking on greater and greater weight…the Covid crisis risks weakening the raw milk sector, which has been preaching sustainable practices that make even more sense today. “Why farmers resist a paradigm shift” ➜ Vincent Bretagnolle is a researcher at the Center for Organic Studies at Chizé (Deux-Sèvres), which falls under the CNRS (the French National (...)
A new Fruitière in Comté, special occasion ! ➜ For the first time since the establishment of the AOP in 1958, the Comté sector will be welcoming a brand new fruitière (cooperative creamery) into (...)
Caillé doux de Saint-Félicien - Mission : AOP ! ➜ Beware of homonyms ! The Caillé Doux (sweet curd) de Saint-Félicien, not to be confused with Saint-Félicien, is going for AOP status. The former is (...)
