Welcome to « Profession Fromager » International Edition, the online portal to stay abreast of professional best practices
The magazine was created in 2002. It is dedicated to ‘traditional cheeses’, those cheeses that represent a history, a terroir, a culture… and whose stories they express. Cheeses that are at the core of specialty cheese shops: farmstead and artisanal products, cheeses protected by Appellations d’Origine, etc. The international edition, translated in English, was created in 2018. The magazine is also available in Portuguese for Brazilian readers (Profissaoqueijeira).
➜ Our Readers
The magazine is intended for professional readers as they evolve within this sector: Cheesemakers, cheesemongers, affineurs, experts, technologists…It tells the stories of the stakeholders and participants, covers regulatory developments, reports on products and new developments within the profession, as well as offering in-depth technical dossiers to keep readers on top of best professional practices and technical solutions.
➜ Our English Edition
Every two months, alongside the original French edition, we offer a selection of pertinent articles in English.
We have selected articles most likely to be of interest to an international readership and translated them into English. As a subscriber you will have access to technical articles as well as features on dairies, cheese shops, terroirs, innovations, and the latest research…
We are open to suggestions for articles that you would like to see translated into English! Email us at firstname.lastname@example.org or contact us on Facebook.
➜ What Else We Offer
Technical books including Soft Cheese: Step by Step, the Cheese Ripening Guide, and Raw Milk Cheese: Mission Reconquer.
Technical Seminars on subjects including A Managed Microbial Ecology, Reinforcing Identity and Typicity, Improving Yields….
Decorative and instructional posters that can be personalized