« Lactobacillus helveticus », The super culture ➜ Emmental, Gruyère, Comté, grana, Parmigiano Reggiano, certain cheddars and pizza cheeses are examples of cheeses where Lactobacillus helveticus plays a leading and multi-faceted role. Reading the whey ➜ Most of the milk transformed into cheese ends up as whey. This by-product is an excellent technical marker that can indicate how well the make process has unfolded. But it takes knowledge to unlock its secrets. Rennet, the Abia way ➜ Last 100% French rennet producer, Abia laboratories use a specific process for abomasum extraction : slow maceration.
Mothais sur feuille : AOP in sight ! ➜ Crowning a crusade that was started twenty-five years ago, the Poitevin cheese has marked a crucial milestone in its route to achieving AOP status. ➜ Exercise space under debate ➜ The Poitevine Goat comes into its own ➜ The leaf isn’t just for show
Véronique Rivoire : Zero-carbon affinage ➜ Built in 2019, the most recent cave at Rivoire & Jacquemin, affineur of Comté in Montmorot, in the Jura, was designed to be low on energy (...) Hervé Mons : Fireside raclette parties ➜ Campout-style cheese evenings for top clients : this is the concept developed by Maison Mons with Swen, a special events company. “We invite (...)
LIP changes scale ➜ LIP (Laboratoire Interprofessionnel de Production) has moved to a spanking new location on “cheese hill” at Aurillac in the Cantal in the massif (...)
