Dealing with post-acidification ➜ Prevent risks to ensure a proper affinage. Changing molds : Planning for adaptations ➜ Process. Technical adjustments in the make process are often necessary to ensure that switching to new molds is seamless, so the molds serve similar functions and don’t unduly modify the end product.
The STEC-ache ➜ Risk. Destruction of whole batches, product withdrawals and recalls… STEC, highly pathogenic E. coli, continue to pose serious problems for raw milk producers. ➜ “A Needle in a Haystack” ➜ Detection kits put to the test ➜ To each their own path ➜ Producers Stories
Mons method : Common sense and sophistication ➜ Total control. Radiant heat, gently fanned air… : the new caves at Maison Mons are distinguished by original design ideas that ensure the best possible environment for the cheese and the smoothest possible workflow for staff.
AOPs : “Back to Naturality” ➜ Interview. Patrice Chassard discusses the philosophy that guides the work of the National Committee for Dairy Products over which he presides within the INAO (French National Institute for Origins and Quality).
Morbier : Drawing a red line through the black line ➜ After two unsuccessful attempts, first in 2013 then an appeal in 2017, the Morbier AOP has finally scored a first victory in the fight it has (...)
Maximum impact in a minimalist space ➜ Despite a limited retail floor space - 25m² - Sophie Cormerais, 58, has managed to maximize her retail display area thanks to some good advice. Why? ➜ Restaurateur by training, Michaël Belissa has been a cheesemonger and restaurateur in Clichy since 2015 (“Fromagerie Belisson” and "Place des Fêtes").
Hi-Fi cheese ➜ From the barn to the affinage caves, Mozart is constantly being played, ‘for the well-being of the animals, the flora, and (...)
