Yeasts : paving the way for affinage flora ➜ Used principally in lactic and soft-paste cheeses, yeasts are often the first actors on the scene in affinage. They also play in important role for certain pressed paste cheeses with morged rinds. A close look on Kluyveromyces lactis and Debaryomyces hansenii. Managing lactose levels ➜ Lactose as a component of cheese is often neglected, in comparison to proteins and fat levels, although it is the principal component by weight of (cow) milk solids and lactic acid bacteria’s fuel for acidification. Cassettepress, the “all-in-one” ➜ Molding, pressing, acidification controle, unmolding and CIP. ➜ Fruitière du plateau de Nozeroy Feedback
From the riches of our fields to that of our cheeses ➜ Agro-ecological practices, which encourage biodiversity, sustainable and respectful use of natural resources, farms that are self-sufficient are opening the way to a new paradigm that makes good sense for those working with raw milk. ➜ Tracking microflora from the soil to the plate ➜ Feedback from the fields ➜ Agro-Ecology in daily life ➜ Realigning agriculture with nature
The Horn of Plenty at the Grands Buffets ➜ At least 111 different cheeses each day on the menu! The restaurant Les Grands Buffets, in Narbonne, celebrates the splendor and extravagance of (...) La Fromagerie du Bonheur : From sea to land ➜ Fishmongers Emmanuel Desideri and Bruno Aumettre decided to make a change a year and a half ago and quickly found their bearings in their new métier.
“The illusions of localism” ➜ Socio-economist Nicholas Bricas warns about the limits of localism, as much for its contribution to sustainable development as for its capacity to respond to the needs of populations.
Foundation for Cheese Biodiversity : Moving into action ➜ The Foundation has shifted into an active phase since the beginning of the year. Here is a recap of the projects underway.
