Curd washing : Rules for best results ➜ A cheesemaking step that consists of adding water to the cut curd while it is draining in the vat, curd washing has several effects : on the level of residual sugars, pH, MFFB, mineralization…proper command of the technique is essential to achieve the right outcome for your cheese. ➜ Optimizing curd washing in pressed, uncooked cheeses ➜ Optimizing curd washing in soft paste cheeses Lactic lactococci : The essentials ➜ First-line actors in acidification of cheeses made with mesophilic cultures, Lactococcus lactis also have a role in flavor and texture development. ➜ Encouraging growth Late-appearing Mucor on my Camembert ➜ Reader inquiry : When my animals are transitioning to pasture, I’m seeing Mucor on my camemberts at D+10 – D+12. What’s going on and how do I fix the problem ?
The competition that awards cheesemakers’ ingenuity ➜ A look at the competition, conceived by Profession Fromager, that recognizes the technical prowess, the adaptability, and the creativity of cheesemakers across four stages. The competition’s second edition was held in April in Saõ Paolo, Brazil.
Roquefort : The Combes method ➜ The smallest producer within the Roquefort appellation, Maison Combes (producer of the brand Le Vieux Berger) still produces their cheeses mostly by hand. Gruyère Girls ➜ Parity is still far off, but the path is now open ! Daniela Weber, 27, is the first woman director of a Swiss Gruyère AOP creamery. The young (...)
The Agro-Pastoral lifestyle ➜ Beyond the classic image of shepherds watching over their flocks of goats or sheep and guiding them through the grandiose landscapes of the Garrigues, the Landes, coppices of white oak or fields of lavender, agro-pastoralism also carries its own vicissitudes and constraints. We talk with herdsmen-cheesemakers who tell us of their daily life, in the Monts du Vaucluse and in the Luberon (Provence).
Normandy : Reclaiming terroir ➜ Research programs and initiatives centered on promoting native microbial biodiversity, based on increasing the proportion of native Normandy breed cows : the region seeks to enhance its typicity. ➜ “Reintroduce indigenous cultures ? Yes, but bit-by-bit”
How Paris is filling its cheese palette ➜ They are not necessarily specialist cheesemongers, but cheese is one of the cornerstones of their work. A look at the new places in the French capital that sell cheese differently.
