Affinage delays : How to prevent and correct them ➜ Cheese affinage can be thought of as theatre : If the scene is not set with proper care, there can often be delays : the actors may not appear in the proper order, the story will have no arc, and the scenes may be disordered. Penicillium Camemberti : Fine-tuning ➜ Sometimes timid, sometimes overbearing, Penicillium camemberti needs to be tamed during affinage to show off its best features and qualities. ➜ Its comfort zones ➜ Encouraging Growth ➜ When PC gets buggy
Biodiversity loss : “Cultures are also affected” ➜ No, Camembert and Roquefort are not threatened with extinction. But the Penicillia that carry their name are under severe pressure from excessive selection.
White book : soon to be released ➜ White Book "Health Benefits and Risks of Cheese Consumption - The benefits of microbial biodiversity" is being readied for publication later this year.
Uncompromising Agro-ecology ➜ In the heart of the Combrailles, in Auvergne’s volcanic region of the Puy du Dome, the Ferme des Verveines has just been authorized to make a farmstead version of Fourme d’Ambert : with organic raw milk from animals fed in the haymilk system, from the local race of Ferrandaise cows (menaced with extinction), and all within an agro-ecology system of farming. All under the leadership of a former researcher who has returned to her family farm.
Cœur de massif des Vosges : In the name of the Vosgienne ➜ A race, a terroir, a cheese : the Coeur de Massif des Vosges was created nearly ten years ago to reestablish the small local race of cow, recognizable by its black and white mottled coat, perfectly adapted to the steep slopes of the mountains that mark the boundary between Alsace and Lorraine. The story of a reconquest.
Cheese as art ➜ Sonia Verguet, 42, is a culinary designer, having worked previously with pastry chefs and bread bakers, a background that naturally led her to (...)
