Diacetylactis : The taste of fresh ➜ Active in many families of dairy products, Lactococcus lactis subsp. lactis biovar diacetylactis is known for its pronounced sensorial signature. Optimizing drainage in the vat ➜ Using the right tools to promote drainage in the vat prevents loss to whey. We’ll look at the practices and approaches for optimization. Fromagerie du Samson : It’s all about inertia ➜ Inaugurated in July 2021, the Belgian artisanal cheesemaker has had a creamery and affinage facility engineered for energy conservation
Pathogens : Bioprotection, where do things stand ? ➜ Listeria monocytogenes is the front where research has made the greatest advances, with concrete solutions for cheesemakers.
Burrata : Summertime star ➜ All summer long, people want it, and then want more of it : a pillow of freshness, burrata has seen its sales skyrocket these last few years. Our report from the cradle of production, the region of Apulia (Puglia) in Italy’s southeast, which has obtained an PGI to protect the cheese. ➜ Meet the makers A deep dive into Roquefort ➜ The Aveyronnaise PDO demands technical mastery to manage Penicillium roqueforti’s velocity, adapt to the seasonality of production and to the wide variations in its milk.
Obsalim : Manage feed rations better to improve cheeseability ➜ Veterinarian Bruno Giboudeau, 62, launched Obsalim (‘Obs’ for observation and ‘alim’ for alimentation, or diet) in 2000 after seven years of (...) Boviwell takes the field ➜ 50,000 dairy farms will be using this diagnostic tool for determining animal well-being by 2025.
Sleeves rolled up for the ‘White Book’ ➜ The start of the ‘White Book on the risk-benefits of consuming raw milk cheese’ first major concrete project from the Foundation for Cheese Biodiversity.
À Table ! A cheese palace deep in the countryside ➜ In a country village between Brussels and Liège, Maud Mirot and Pascal Fauville have totally transformed the somewhat dated boutique that they had created in former butcher’s shop, taking full advantage of the large space it afforded, with transparency as their theme.
Cheesemakers, take up your harps ! ➜ A first competition that judges cheesemaking expertise, organized as part of the upcoming Mundial do Queijo do Brasil (Brazil’s World Cheese Competition).
