Virginie Dubois, still shots ➜ The Arrageoise cheesemonger (La Finarde, Arras) has been crowned the new World Champion Cheesemonger at the Mondial du Fromage in Tours. She explains how she designed her masterwork, on the theme given to all contestants : “The flavors of cheese”.
Affinage : Managing air flow ➜ Directing the exchanges that take place between the cheese and its environment during affinage, rather than being at their effect, is indispensable to create high-quality products. Mites : How to tame them ➜ Some, but not too many. Cheese mites in France are called many names : cirons, cérons, artisons, artisous, or artisoul… Affineurs consider these little arachnids, ranging from 0.5 to 1 mm, either as friends or foes. ➜ Three approaches to mite control on Traditional English-style cheeses
“Building the digital Bible of cheesemaking know-how” ➜ Launched with 5 AOP and IGP cheeses, the Docamex program aims to formalize, record, and pass along the heritage of cheesemakers’ knowledge. Its national coordinator, Julien Couteax, explains the project’s objectives and how professionals can make best use of it.
“Exploring pathways other than hygienism” ➜ Interview. Pediatrician Dr. Alexis Mosca outlines the consequences of the impoverishment of our microbiota on our health and the challenges that we still face.
Sustainability : AOPs up the ante ➜ Challenges. All the Appellations d’Origine have been encouraged to enhance their social, economic, and environmental commitments by addressing them concretely. Presentation of the framework set forth by the CNAOL (National Council for Dairy Appellations d’Origine). ➜ Comté, trailblazer
Camembert, a village that kindles vocations ➜ In the space of a single month, two new creameries have opened in the famed village : Xavier and Stéphanie Cassigneul, in farmstead mode, and Pierre Coulon, working in organic creamery mode, are the newcomers, joining the Ferme Durand, bringing the count to three. And a fourth project is in the works. A first farmstead AOP Camembert in the Manche ➜ Making Camembert has become a given… but there’s nothing simple about it ! It’s become a passion.”
In the heart of Gruyère ➜ Managed like a brand, this Swiss AOP operates using a model where the collective takes precedence over the expression of individuality, with very (...) Swiss Gruyère : an AOP that stands apart ➜ Method. Baseline pricing based on indicators, negotiated in advance for all operators for both milk and unripened cheeses delivered to affineurs at 3 months. Valuation of the brand over individual cheesemakers and their differences. State involvement in the market’s structure and product promotion… this Swiss AOP is managed with a different approach from that of its corollaries in France. Brand above all. ➜ A day in an alpine pasture ➜ Anti-fraud cultures in the paste
