When the sides soften ➜ Either deliberate or accidental, when a cheese’s sides soften and bow out excessively, this loss of shape can be considered a defect and reduce the value of the cheese. We look at how to prevent this. Coiffage of curd grains : desired, or not ➜ A crucial step for certain cheeses, particularly blues with large cavities, coiffage, or the formation of a sturdy skin surrounding the individual grains for curd, can also be associated with visual defects or drainage issues. What levers can be used to manage this effect ? Surface fissures and cracks ➜ READERS’S QUESTION : “I make grana-style cheeses of 8 kg. I’m seeing fissures appearing around 4 months of affinage. Inside the paste shows no sign (...)
Saint-Nectaire : The culture challenge ➜ The Auvergnat AOP organization for Saint-Nectaire is developing a program to take advantage of indigenous cultures…while preserving the stability and consistent performance of commercial cultures. ➜ GAEC de Bertinet : “A good way to close the circle” ➜ Indigenous cultures : A pathway to harnessing them
Risk-benefits of raw milk cheese : A colloquium and a toolkit ➜ The 150 page white paper : “Health Benefits and Risks of Cheese Consumption - The benefits of microbial biodiversity will be officially released at Paris’ Academy of Medicine on October 14 with a colloquium. The fruit of more than two years of work that brings to light raw milk’s benefits, some of which are still little-known, and which are often occulted by the focus on the risks.
Raw milk cheese and the STEC challenge ➜ The epidemic that hit Franc-Comtois cheeses last winter demonstrated how significant, despite the considerable mobilization of the sector, the risk remains. ➜ Why do they pose such a high risk ? ➜ Their pathway from the farm to the make room ➜ In the lab : a STEC detection in practice
Reblochon : Demystifying the myth - nuances tell the tale ➜ By Antony Di Carlo, geographer and cheesemaker and geographer. His ambition is to give real meaning to the term ‘Terroir’. The new book, Tout un (...)
