Choosing the right coagulant ➜ Process. There is a vast array of coagulants available on the market. Selection is often based on empirical or economic criteria. Different coagulants have such an important impact on the make process and the finished profile of the cheese that technical aspects should really be primordial. ➜ Significance of coagulant choice: Example of traditional camembert ➜ Using Coagulants
Fromagerie Germain, next generation cheesemaking ➜ Maker of AOP Langres and Epoisses, Fromagerie Germain is evolving its cheesemaking with a shiny new factory that includes a visitor’s gallery and retail shop. ➜ Retail as pageantry
Comté: Custom-made affinage ➜ Affinage. Within the pharaonic caves, worthy of the great Bordeaux caves, Comté affineurs are developing yet more distinctive products through customized affinage. ➜ Fine-tuning affinage with technology tools ➜ The main steps in Comté affinage Ripening Raclette type ➜ Non-cooked pressed curd cheeses with a smear rind ➜ The testimony of Eric Mainbourg Blowing and a « thousand holes » ➜ Excessive fermentation.
Urban cheesemaking, made visible ➜ Initiative. And now there are two! Following Pierre Coulon, it’s Paul Zindi’s turn to open his own cheesery in urban Paris. The Laiterie la Chapelle transforms milk from a farm in the Parisian suburbs.
Mont d’Or : It’s all good ➜ The banded cheeses from the Haut-Doubs is in full growth mode while redoubling its attention to food safety and increasing exigence over milk production. ➜ Fabrice Michelin takes his time
Chez Emily, Chic and Natural ➜ Close-up on retailing. In the heart of a small village in the Alpilles, Emily Pon runs a shop that appeals to both locals and Parisian vacationers.
Norway: on top of the world ➜ Competition. The most recent World Cheese Awards saw two small-volume Norwegian producers at the top of the podium. ➜ Nursemaid to local tradition
