Adapting to pasture ➜ Sending animals back out onto pasture has implications on milk composition and cheese production. During the transition period, the cheesemaker must pay close attention to these changes in order to correct potential problems. ➜ Impacts on shifting to pasture grazing Farmstead cheesemaking : Propagating indigenous cultures ➜ How to make best use of flora from one’s own farm environment ? Here is a method based on using lacto-fermentations, from strain selection to their storage and use. ➜ Practical histories Comté affineur” : 3 affinages… or nothing ➜ The newly updated regulations regarding the Comté AOP are more specific regarding its affinage, now requiring three distinct caves.
From raw milk to Thermization : What effects ? ➜ The effects thermization has on the quality of raw milk is a much-discussed subject within the cheese sector. We offer a response from a technical viewpoint. Raw Milk Cheese : the latest updates ➜ A meeting between representatives of raw milk producers and the French Minister of Agriculture in the hopes of establishing a plan to preserve and protect raw milk cheese, and the start of consultations in the Franche-Comté and the Savoie on the possible consequences should the regions’ AOP cheeses be opened to thermization…
Bleu de Gex : playing the naturalness card ➜ The smallest of the Franc-Comtoise AOPs follows the most extensive farming practices and is the most ambitious in terms of sustainability. Flavors of Sardinia ➜ Between industrial plants turning out pecorinos and more modest creameries producing Fiore Sardo, Sardinia embodies two faces of Italian sheep cheese production, of which it is the leader. ➜ A Passion for Truffled Sheep Milk Cheeses ➜ Debenne, organic and extensive ➜ Funtana Cana, rennet and homemade cultures ➜ Sinnos, free spirit
Women cheesemongers stand together ➜ To push back against entrepreneurial solitude and the lack of support for female-led projects, two Occitanian cheesemongers have established a collective to support women in the business and new initiatives. Vending machines : Retailers give it a try ➜ Selling stock without having to don an apron is the promise offered by vending machine and automat makers. Already entrenched at production sites and cheese cooperatives, these additional sales points are starting to attract the attention of cheesemongers.
