Developing a new cheese ➜ Process. From initial idea to commercial success, there are many challenges to meet. One must not only meet the technical challenges but also respond to market demands. Method in five steps. ➜ From theory to practice Smoked Cheese, Winter Warmth ➜ Winter. Raclettes and pressed paste cheeses, but also, recently, soft-ripened : smoked cheeses are increasing in popularity and scope. Various smoking methods can be used. ➜ Examples of smoked cheeses
Dongé: A complete makeover… without changing a thing ➜ The famous dairy specializing in Brie de Meaux production has now moved into a brand-new facility, where they have done everything to preserve the fundamentals. It took a full year to engineer the whole project in order to achieve the desired result.
“Natural Cheeses”: How far will they go? ➜ Crusade. Slow food has drawn its new battle lines: “Sentinels of Taste” will now exclude any cheeses made with commercial cultures. Behind the term ‘natural cheese’ we find long-ranging philosophical aspirations….which must confront the realities of the regulatory environment and of the marketplace. ➜ David Asher, the Apostle ➜ Patrick Mercier: Facing the Challenge ➜ Convinced and Converted!
Ramequin, little cheese, big personality ➜ The first time, it takes you by surprise. The second, you get used to it. The third time, you love it... or you hate (...) The Pé Descaous makes tracks ➜ Simply to live in harmony with the flora and the fauna. Humans have a certain tendency to destroy nature.
Wedding cheese ➜ Adélie Nanche quit retail sales to specialize in catering for private and corporate clients. Fuko Honda, Rising Cheese ➜ A young Japanese cheesemonger, working for maison Mons, takes the Coupe de France des Fromagers
Munster, Step by Step ➜ At issue: Its appellation includes both plains and mountain geography, with different producers using different approaches; the AOP from the Grand Est has just finished updating its specifications, which have barely been changed since its creation. The principal improvements relate mainly to milk production. ➜ Key points in the new ordinance ➜ Munster: points of view
Brussels, La Fruitière, In good company ➜ A perfect pairing of Belgian conviviality and Franc-Comtoise generosity! Jura native Véronique Socié, named Belgium’s Best Cheesemonger of 2016, opened a cheese shop/cheese bar in the historic center of Brussels in July 2017.
