SOS Phages ➜ Viruses that attack bacteria, phages are, for the vast majority of cheesemakers, synonymous with acidification issues and all the associated collateral effects. Propionics : Managing the gas works ➜ A main element of the organoleptic signature of pressed paste cheeses with large openings (“eyes”) (Emmental, Maasdam…), propionic bacteria can also (...) ➜ How do openings form ➜ Encouraging growth
Affinage cabinets: best uses ➜ Popular among farmers, affinage cabinets are also found in urban creameries and retailers with minimal space. A solution that has its limits, but there are ways to get the most out of them.
How Comté became Comté ➜ In the space of four decades, Comté has emerged from the ranks of low-quality cheese that wouldn’t sell to the incontestable leader of French AOP cheeses, and has succeeded in combining volume and added value. A review of key steps to this amazing ascension. ➜ Choosing to put an end to limitless growth ➜ “A mistreated natural product will have its revenge in the end” ➜ A Look at the value chain
United States, Gruyère’s name is not protected ➜ A flat rejection for the Swiss AOP and French IGP : in the eyes of the American justice system, the term ‘Gruyère’ has become generic.
The capricious blue of the ‘Dark Grottoes’ ➜ As at Lascaux, one enters the caves with a sensation of discovering the vestiges of time immemorial.”
A closeup of the winning platter from the Lyre d’Or ➜ The Lyre d’Or (Golden Harp) competition, held February 27 during the Salon du Fromage, challenged the creativity of the 13 candidates : they had to combine a “traditional platter from today” with a “platter for tomorrow.”
Reblochon : A closeup ➜ Technical characteristics, organizational structures, current issues and future challenges : the Savoyard cheese in all its aspects.
