What’s new ➜ Competitions ▶ For its 4th edition, which took place in Tours June 2-4, the Mondial du Fromage et des Produits Laitiers reached a new height. The (...) Comté, new initiatives to retain ‘human scale’ ➜ Per cow milk production will be limited to 8,500 liters per year. IIn order to keep “farms at a human scale and support family farming,” the (...)
Heated Cheese : Keys to Melt ➜ Trend. Pizzas, cheese stuffing, hamburgers, gratins… Cooking with cheese is a trend that is spreading. What are the levers needed to have cheeses that will melt and soften, to varying degrees, and with or without browning, depending on the application ? ➜ Defining your product in practice The legacy of Bernard Mietton ➜ The French technologist has left a profound impact on the spirits and tools that we use every day.
Raw Milk Cheese : A Collective for Action ➜ Challenge : Reverse the dynamic and give raw milk cheese making back its pride How ‘Hygienism’ is undermining public health ➜ Review. Has the over sanitization of our environments brought us to an impasse ? Should we instead be relearning how to live within a richer biosphere ? ➜ “Returning to live in symbiosis with microbes”
“Cheese shop at the end of the world” : Trade winds ➜ Brest. Sten Marc started building his business at local markets, before creating a restaurant with affinage caves on the outskirts of the Breton city. Future challenges : develop a technique for affinage by immersion in seawater and adapting a fort to be able to age regional cheeses.
Savoie : The irresistible appeal of local ➜ Trend. Savoyard cheese professionals are responding with alacrity to the current infatuation by consumers, particularly tourists, for all things local, by developing direct sales programs. ➜ A concept store along the route of the ski resorts ➜ La Correrie Farm : Maxi-range for a mini-zone ➜ Val d’Arly Cooperative : Local from every angle
Grass-Fed milk in campaign ➜ Conquest. Grass-fed STG designation, well established in Austria, hopes for a similar future in France.
Jonchée, a demanding sweet ➜ “In season, the day starts in the evening around 6 pm and ends the next day around 2 pm.”
