When Blues (don’t) get the blues ➜ Late development of blueing, white molds developing in the cavities or veins are signs of a technological drift that can decrease the value of your cheese. Option: Salting the milk ➜ Alternative. In most creameries, the cheese is salted after unmolding, either with dry salt or in a brine. Salting at an earlier step, directly in the milk, offers some advantages. Molding techniques : Criteria for choice ➜ Generally specific to each family of cheese, molding techniques must be adapted to the fragility of the curd, but that’s not all. Some key points. Technical webinar series on pressed-paste cheese ➜ Designed to help keep cheesemakers at the top of their game, Profession Fromager is expanding its catalogue of online conferences on specific (...)
X-ray on traditional cheese shops ➜ Several studies conducted on behalf of the Fédération des Fromagers de France (FFF), equally demographic, quantitative and qualitative, reveal the profound renewal the profession is undergoing and confirms its very positive image among consumers. Key points. ➜ 1. An attractive proposition ➜ 2. A composite picture of the French cheesemonger ➜ 3. Evolving practices ➜ 4. Aligned with new expectations You think that’s normal ? ➜ Restaurateur by training, Michaël Belissa has been a cheesemonger and restaurateur in Clichy since 2015. (“Fromagerie Belisson” and “Place des Fêtes”)
“Microbial biodiversity, deadlocked and decreasing !” ➜ Member of the Foundation for Cheese Biodiversity, Marc-André Selosse warns against the persistent trend towards impoverishing our foods at the peril of our health.
Mountain Milk on a Slippery Slope ➜ Status report. The rapid loss of milk producers in France’s mountains ranges is resulting in a drop in milk production in certain zones such as Auvergne’s Massif Central and the Pyrénées. The sector is mobilizing to reverse this downturn. ➜ Savoie : Using geography to stay on top ➜ Vosges, the advantages of the “fermes-auberges”
NutriScore, the industry sees red ➜ The impact of the planned officialization of Nutri-Score at the European level, with its highly unfavorable ratings for cheese, has the dairy industry upset and mobilized for a reform of the algorithm or simply an exemption.
