Hot Summers : How to adapt your cheesemaking ➜ Climate change and successive hot summers have an impact on milk quality and its aptitude for cheesemaking. What to expect and how to react ? ➜ How is milk affected ? ➜ What impact on cheese ? P. Roqueforti : Difficult to master ➜ 1000 nuances. Intrinsic to blue cheeses, Penicillium roqueforti is fundamental to their sensory profile. Suggestions for success. ➜ A multi-functional mold ➜ Homemade P. Roqueforti ➜ How to use it ➜ Encouraging growth
Sharing the value chain : Chaource’s experience ➜ The Chaource AOP’s governing body has created an observatory to monitor the dynamics of the sector, drilling down to the details of prices, volumes and margins. A foundation from which to share added value. Raw Milk Foundation : Closer to the land ➜ A regional satellite has been established in Nouvelle Aquitaine.
Farmstead Cantal gains ground ➜ Covid created an opening for the farmstead version of this AOP. The governing body hopes to inspire more dairy farmers to start producing the cheese on their farms. ➜ Defining the keys to quality ➜ The gerle : Its benefits revealed ➜ Michel Margot’s golden palate
Fourme de Montbrison : Operation reconquer ➜ 1. How the AOP relaunched farmstead production… Ten years ago, the AOP had not a single farmstead producer. Today there are four. The story of (...) ➜ Moving towards biodiversity renewal ➜ Fromagerie Artisanale de Sauvin : Watermills
The 3 Savoyard IGPs plan a climb to AOP ➜ Emmental de Savoie, tomme de Savoie and raclette de Savoie launch their candidatures. Mondial du Fromage : The products competition shifts in scale ➜ Open now to all cheese and dairy product makers, the competition will crown a World Champion in 2023.
