Pressed paste cheeses : SOS blowing ➜ What to do. Several causes may contribute to unwanted gas development in pressed-paste cheeses, cooked or uncooked. After having identified them, corrective actions must be put in place to prevent their recurrence. Cultures : Choosing your tools ➜ Depending on the desired objectives, it is essential to make well-reasoned choices about what cultures to use to combine practicality, consistency, food safety, expression of terroir, while also keeping in mind the technological requirements and associated costs. Fromabon’s technological leap ➜ An artisanal operation – a bit more than a million liters transformed per year -, the creamery is now equipped with a tubular molding line for its pressed paste cheeses. Here’s what they’ve learned.
The conquerers ➜ Specialist cheese shops. Inspired by the dynamics of the trade and the popularity of terroir-based products, specialist cheesemongers are opening (...) ➜ PACA : Cheesemongering is looking good
Saint-Marcellin embraces its diversity ➜ Update. From its dry, blued ancestral form to the gooey, white modern version aged ‘à la Lyonnaise,’ St Marcellin is a cheese in multiple forms with its farmstead, artisanal, and industrial iterations. Saint-Félicien, objective : IGP ➜ After obtaining an IGP for Saint-Marcellin in 2013, its producers now hope to also achieve the same status for its kissing cousin, Saint-Félicien. (...)
Reintroducing diversity to dairy herds ➜ Dairy cows. Animals that are more fragile, less fertile, able to provide fewer lactation cycles… : Marie-Angélina Magne, animal husbandry researcher, sheds light on the dangers of herds that have become too homogenous through over-selection based uniquely on productivity criteria.
Elbowing in in Camembert ➜ The Ferme de la Héronnière, associated with Grand Frais (French supermarket chain specializing in fresh foods) will soon lose its status as the (...) Snapshots ➜ Designations of Origin ➜ Perail is moving forward towards obtaining IGP (Protected Geographic Indication) status after being obliged to (...) Mondial du Fromage returns to semi-normal ➜ Tours, September 12 to 14, 2021 Italy : A new mozzarella PDO ➜ Made in the Puglia region, with cow milk.
The Foundation gets to work ! ➜ Action. The Foundation for Cheese Biodiversity is now official and can start to get to work.
