Bloomy Rinds : Preventing rind formation delays

➜ In bloomy rind cheesemaking, the surface flora implantation can be likened to a scene in a play. An imprecise staging can be the source of delays (...)

Gram-Negative Bacteria : Preserve the Positive

➜ Responsible for a variety of infections, gram-negative bacteria are, with few exceptions, considered unwanted flora. Best to control and curb their proliferation.

The CirculAir conditioner

➜ • The condensation pan, built according to the ‘double-skin’ principle (a layer of insulation between two layers of stainless) to prevent the risk (...)

Brazzale : Artisan cheesemaking on a grand scale

➜ It may be high volume, but it retains a real handmade process, and reveals a strong commitment to sustainability. We visit the Czech site where Gran Moravia is produced.

➜ Gran Moravia step-by-step

Urban Creameries : A concept searching for its proper place

➜ Eight years after the emergence of a generation of newcomers who latched on to emerging societal expectations, urban dairies continue to open in France. There are now some twenty. While not quite gold mines, a clearer vision of the most viable models is emerging. Takeaways.

➜ What’s on offer

Mothais-sur-Feuille achieves its AOC

➜ AAfter a long 25-year quest, Mothais-sur-Feuille obtained its AOC last November 21st, following a vote by the National Committee of Dairy (...)

Mahon-Menorca : For every taste

➜ The emblematic cheese of these small Balearic Islands should be spoken of in the plural : a large array of mild to strong flavors, textures ranging from chalky to brittle via semi-firm, and rinds either natural or with coatings. An appreciation.

➜ Mahon-Menorca, step-by-step

➜ Visiting cheese makers

“Agro-ecology is compatible with intensification”

➜ Agronomy engineer, recognized specialist in agro-ecology, Marc Dufumier is President of the Foundation René Dumont. He authored, notably, L’Agroécologie peut nous sauver (Agroecology can save us) (2019, Actes Sud)