Leuconostoc : How to make them work for you ➜ While blue cheesemakers or makers of traditional camemberts may endorse them, others fear them. Right or wrong, as they can sometimes be associated with defects. Keys to supple texture ➜ Texture is one of the main criteria by which consumers judge cheese quality. Cheese that is too firm or too soft can hinder sales. What are the best tools to use to ensure the best texture for your cheese ? Fromagerie Chêne Vert gets a change of air ➜ The perigourdine cheesemaker has built a new, 4500 m² creamery to accommodate its growing production of goat and sheep milk cheeses, mainly using organic milk, and is using a new air flow management system. The Cornerstone Project : A shared recipe, raw milk, native cultures, and no ego ➜ In 2016 the cornerstone was laid for a new collaborative model for raw milk cheesemaking in the US. In the absence of any kind of PDO system, (...)
Camembert : the end of ‘Made in Normandie’ ➜ The French Conseil d’Etat, which advises the government on the application of laws, did not offer a definitive ‘no’ to the designation, all the while confirming the position of the AOP and the Fraud Prevention Directorate.
Bleu de Termignon: No concessions ➜ An emblematic cheese for traditional specialist cheese shops, this farmstead blue cheese produced exclusively in the summer at the Parc Natural de la Vanoise, made by a handful of strong-minded die-hards, offers no concessions to modernity. And it doesn’t much matter if it never actually goes blue. The future of this small sector remains uncertain. ➜ Meeting Termignon cheesemakers ➜ The make process, step-by-step Abondance : The great escape ➜ Conquerer. The Haute-Savoyard cheese is profiting from positive long-term trends : year after year, production volume and the number of creameries is increasing.
Maison Moga : Cheese at every level ➜ L’Isle-sur-la Sorgue. In this antiquarian city, seated between Provence’s Alpilles hills and the Luberon, Alexandre Moga has created a charming establishment on three floors, combining cheese, wine, and design with tasting rooms and a gourmet terrace.
Ulteria : Conceiving the farm of the future ➜ South of Auxerre (Burgundy), Claire Genet has spent the last two years implementing a global concept of having zero environmental impact.
Affinage robots : How they became indispensable ➜ Ever since the earliest prototypes were developed in the 1980s, affineurs have been installing robots in caves where pressed paste cheeses are aged. More efficient, freeing staff from onerous work, and increasingly fine-tunable, they have forced affineurs to evolve their approach in order to preserve their savoir-faire.
