Achieving beautiful bloomy rinds ➜ Fine-tuning. How to ensure a good implantation and preservation of Penicillium camemberti on the surface of a soft-paste, bloomy-rind cheese ? Optimizing Workflow ➜ Efficiency. Managing a make room is essentially based on planning, organization, and knowing how to react to anomalies. Adapting the make steps can make it easier.
Paccard grows with finesse ➜ Worksite. The Savoyard affineur recently doubled the size of their caves, and has stayed loyal to the vapor spray system they have used since the 2000’s. Closeup on affinage with nebulization ➜ “Affinage by nebulization consists of creating a fog using a 20 mm piezoelectric membrane that vibrates at 1.7 MHz driven by an alternating (...)
Saint-nectaire : Deep inside natural caves ➜ Affinage. There are still some working in natural, underground caves. ➜ Making the rounds of the caves
Camembert : “Fabriqué en Normandie” winding down ➜ After the failure of the project ‘grande AOP’ the public authorities have decided to have done with the ‘usurpation’ of the AOP.
Biodiversity, the clean weapon ➜ New studies show how an approach to food safety no longer based on the impoverishment of raw milk but in fact on the preservation of complex microbial ecosystems is pertinent on many levels. A synopsis of Profession Fromager’s 8th Technical Day, dedicated to microbial ecology.
Fromagerie Lemarié : Feast Your Eyes ➜ Aix-en-Provence. Turned cheesemonger in 2009 after having left the digital world, Benoît Lemarié moved across the street in 2019 to double his retail space. A joint interview with Gérard Petit, MOF 2004, instructor and consultant at the Institut International du Fromage, who provided Lemarié’s initial training and who helped him develop his new concept. Indecision ➜ Restaurateur by training, Michaël Belissa has been a cheesemonger and restaurateur in Clichy since 2015 (“Fromagerie Belisson” and "Place des (...)
Ossau-Iraty, 40 years to get back to the top ➜ Born forty years ago out of the initiative of dairy farmers and the major cheese producers from the plains, the Ossau-Iraty AOP has succeeded bit by bit in shifting its epicenter towards the mountains. Today, the summer farmstead production has recovered strong momentum.
