Covid-19, Shock wave ➜ Unthinkable. The explosion of the pandemic and the confinement of the population took the industry off guard and drove it into unprecedented dire (...) ➜ Initiatives that pay : Creative outreach ➜ Consumption patterns upended ➜ A windfall for online
Prematuration for character ➜ Cultures. A well-managed biological prematuration can improve the expression of typicity in a cheese, particularly for microbially weak milk. ➜ In practice
Keeping goat cheeses tender ➜ Preventing delays in affinage and the risk of cheeses hardening ➜ The key role of yeasts Retail Affinage, Best practices ➜ Solutions. Most retailers, due to space limitations, have to make do with a walk-in refrigerator where all products are stored at a low temperature. In these conditions, how to maintain the products at their best, and even extend and complete their affinage ?
Fromagerie Cow : A strong foreign accent ➜ Two partners with a single ambition : Introduce Parisians to the flavors of the world. COW cheese shop (they are using the English word for what the French know as vache, because it forms the acronym ‘Cheese of the World’), since its opening in the summer of 2019 has offered an international selection of cheeses in a modern, relaxed setting. All you can eat cheese ! ➜ In the basement of their restaurant, Thierry Thorens and his wife have created an inspired cheese bar.
An enchanted garden ➜ Anthony Gaultier, from the Fromagée Jean-Yves Bordier (Rennes and Saint-Malo) took first place in the Lyre d’Or (Golden Harp) competition which was (...)
Goats, This way out ! ➜ Challenge. The majority of dairy goats in France never go outside. In response to societal pressure for animal well-being, the industry is ready to reevaluate. Not necessarily constant grazing, but at least setting up exercise areas, preferably outdoors, indoors only if necessary. ➜ Fight against parasites : Rotating pastures, it works ➜ “Recommendations for the end of 2020”
