NSLAB: The pros and cons ➜ Insignificant as acidification agents, but providers of flavor, NSLAB are increasingly being added during cheesemaking in response to excessively ‘clean’ raw milk, with little indigenous flora. But beware, they can cause defects… ➜ Why use them ➜ Encouraging growth Sheep Milk : Adapting to fluctuations ➜ Sheep milk is a unique material, not always easy to master as its composition can fluctuate widely over the course of a year, thus changing its aptitude for transformation into cheese. ➜ Reacting to fluctuations in fat levels ➜ Reacting to fluctuations in protein levels ➜ Case study : Sheep milk tomme
Gourmino : Emmentaler in humid caves ➜ Specialist in this Swiss AOP, Gourmino affinage company offers a table cheese with a very mild and balanced profile, and without the bite that is common to Emmentaler. Affineur of the Year ➜ In the UK, where affinage is in its infancy, the Academy of Cheese is working to promote and educate professionals and the public about the art and science of maturing cheese.
Gorgonzola : A cheese called desire ➜ France has become the top country importing the Italian blue, with a strong appetite for its ultra-creamy, spoonable Gorgonzola dolce…and is contributing to its popularity in Italy. ➜ Dolce or piccante ? ➜ A transhumance heritage ➜ Gorgonzola production, step by step
Selling in bulk : Mission impossible ? ➜ Interview. Why is it so difficult for mongers to set up a bulk-style sales program for cheese and dairy products ? Ludovic Bisot, MOF 2015, opened a bulk sales department within a bulk grocery, “Day by Day”, in Maurepas (Yvelines), with a run that lasted a year.
Nicolas Rousseau : Evangelical cheesemaker ➜ Formerly industrial cheesemaker, now consultant, Nicolas Rousseau sets up projects in countries starting from scratch, creating, in Cambodia for example, creameries at restaurants who then make their own cheeses. Climate change : will it alter cheese flavor ? ➜ In a detailed study published in May*, conducted among different research laboratories and professionals in the field, the Swiss scientific (...)
