Optimal Salting ➜ Dosage. Historical method of food conservation by reducing water activity, salting also affects the composition, appearance, texture and flavor of cheese. Mastering salting is essential to ensuring the quality of the finished product. ➜ Salting in practice
Beaufort : modernizing tradition ➜ How to produce a traditional classic, Beaufort, with leading edge technology while still respecting its handmade essence? Beaufortain Cooperative has answers…
Mastering Geotrichum Candidum ➜ Geotrichum candidum is a microscopic mold that is closely related to yeasts, in wide use in cheesemaking. Here is a complete how-to overview. Ripening lactic cheese with a bloomy rind ➜ Triple creams ➜ The testimony of Philippe Bobin Invasive Mucor ➜ A very invasive mold that likes very wet and cold confined environments.
Stéphane Moreau, between earth and sky ➜ Organic, biodynamic, DIY, local breeds, locavore…: This Poitevin farmer, producer of Mothais-sur-Feuille, puts his philosophy to work with absolute commitment.
Milk Perfumers ➜ After an initial partnership build on flavored yogurts and exclusive cheese preparations, the duo Julien Planchon (cheesemonger in Amiens) and (...) Sustainable Renovation ➜ Philippe and Rachel Alléosse managed to design their own renovation project, and cut their energy bills and cleaning time in half.
