Managing Affinage Environments ➜ During affinage, the cheese is the center of constantly evolving microbial and biochemical activity. Managing the climate in the caves is the way to direct this development and prevent excess loss of moisture from the cheese. It is important be judicious about the conditions in the cave and the infrastructure according to the cheese produced and the affinage desired, in order to avoid overly complicated installations and excessive capital investment and operating costs. ➜ Example of affinage conditions for Camembert ➜ Reducing differences in water loss ➜ Tips for an effective cave ➜ Measuring relative humidity Ripening Soft cheese with a bloomy rind ➜ Camembert type ➜ The testimony of Patrick Mercier The «Toad’s Skin» ➜ A frequent problem in lactic and soft cheeses, linked to excessive proteolysis under the surface rind.
Pseudomonas: The Yellow Stain ➜ Process. Getting entirely rid of pseudomonas, which is naturally present in both the environment and in milk, is complicated. Learning how to manage potential sources of contamination and their growth is indispensable. ➜ Mastering Pseudomonas in the Creamery
Milking Robots: an Inquiry ➜ Review. The Comté producers have recently forbidden their use. Since they arrived on the market in the early 2000’s, robotic milking systems have profoundly changed the work lives of dairy farmers and their animals’ routines. Their impact on milk quality and cheese is still poorly understood. ➜ How does it work?
Swiss Cheesemakers Breaking out of the Mold ➜ Daring. Deeply entrenched in their Appellations d’Origine and cooperative cheesemaking traditions, the Swiss Confederation also includes atypical cheesemakers who are developing their own original and innovative cheeses. Examples. ➜ Willi Schmid, prodigal Cheesemaker ➜ Jumi, Audacity ➜ Michel Beroud, Maverick ➜ Moléson, Stuffed cheeses in vogue
Holistic Care: effective and affordable! ➜ Plant therapies, homeopathy: holistic approaches to healing are attracting more and more farmers, particularly when it comes to preventive care for their animals. And the benefits to both health and budget are significant. A case in point: Saint-Nectaire.
Certified ‘Grass-Fed’ is coming! ➜ The term ‘Grass-Fed’ will be officially recognized in France this fall with an STG (‘specialité traditionnelle garantie’, or guaranteed traditional (...)
La Fromagerie (Chambéry) : Small but Cozy ➜ Jean-Noël and Nathalie Martin opened their cheese shop three years ago in the heart of Chambéry
