Coagulation defects : Know how to react ➜ Solutions. Gel formation doesn’t always unfold as planned. Cheesemakers need to understand the source of the problem to take corrective measures. Pressed, uncooked cheeses : Limiting the risk of bitterness ➜ Technology. Three tools for your toolkit
Why Roquefort appreciates a deep chill ➜ Focus. The specifications for Roquefort’s AOP require the cheese spend 15 days in the natural caves at Combalou. The young cheeses can then be transferred to ‘slow maturation chambers’ in negative cold, where the cheese continues to develop.
Christophe Fromager : Japanese style ➜ Silver medalist in the 2017 World Cheesemonger competition, Christophe Gonzales opened a shop in Bayonne in 2018 with a very streamlined style, influenced by his cheese experiences around the world. Delivery hour ➜ Restaurateur by training, Michaël Belissa has been a cheesemonger and restaurateur in Clichy since 2015 (“Fromagerie Belisson” and "Place des Fêtes").
Hervé Mons gets his hands in the vat ➜ Hubert Tarit and Hervé Mons. Hervé Mons continues his path upstream to the source. After developing a test creamery onsite at the company’s (...) Roquefort Update ➜ Visits to three Roquefort producers.
The Foundation for Cheese Biodiversity is launched ! ➜ A structure up to the task to contribute to the sustainability of raw milk cheese.
Franche-Comté cultivates its biodiversity ➜ Specifications. Following in the footsteps of Comté, the Morbier, Mont d’Or and Bleu de Gex AOPs look to strengthen their commitment to agro-ecology and maintain a model of family farming.
AOPs facing copies ➜ A recurring debate : AOPs are faced with products that could induce confusion for customers.
