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Learn all (or almost all) about the profession of dairy-cheese shopkeeper in France with Claude Maret (president of the French Federation of Cheesemakers) and David Bazergue (general delegate).

25 professionals have just selected the 9 "Coups de Cœur" (Heartfelt Favorites) for 2024 out of 180 presented and tested products. There will be something for every palate!
Fourme de Montbrison, Gruyère AOP, and Ossau-Iraty are among the 9 cheeses that have been chosen as the "Coups de Cœur" of the 2024 Cheese and Dairy Products Fair. There's also a churned butter with sea salt crystals, the sole representative of dairy products...

Located in Deux-Sèvres, Delphine Georgelet took over the management of the family farm four years ago. The 2024 edition of the SFPL will allow her to get to know her customers better, meet new ones, and also defend a practice based on the respect of animal welfare.

A true star in the world of cheeses, Meilleur Ouvrier de France, cheesemonger, consultant, and expert, François Robin has become a staple at the International Cheese and Dairy Products Fair. In this interview, he discusses what caséology represents, the art of tasting, analyzing, and "scientifically" recognizing the virtues of a cheese. What are the fundamental principles of caséology? How does it influence your perception of cheeses? "If I had to define what caséology is, I would say it is to cheese what oenology is to wines. It's the learned word for tasting, focusing one's senses on the qualities and, as professionals, also on the defects, the elements that need to be perfected in cheeses. There is a set of techniques, technological means in a given order to evaluate a cheese. So, yes, I think caséology influences perception. Because there is a huge difference between taking a piece of cheese and putting it in your mouth, and taking a piece of cheese, looking at it, beginning to analyze it, smelling it.

Gin can be a perfect match with cheese, according to François Robin, one of France's most renowned cheese experts, who will demonstrate this at the Cheese and Dairy Products Fair.

It's the first dairy Traditional Speciality Guaranteed (TSG) to make its appearance in France. Hay milk, a tradition in German-speaking countries such as Germany, Austria and Switzerland, now sets out to conquer France and the Salon du Fromage et des Produits Laitiers.

Honey sublimates a cheese, adding a touch of sweetness and vegetal flavors in perfect harmony. The idea of pairing different honeys with a cheese platter is gaining ground, as demonstrated by the presence of Hédène honeys at the forthcoming Salon du Fromage et des Produits Laitiers.

Health and cheese regularly fuel debates. Yet, cheese offers recognized and appreciable nutritional benefits. Full of calcium and trace elements, and significantly less fatty than the general public imagines, cheese also has a positive effect on the psyche of its consumers due to its enjoyable taste.

Julien Hazard, President of the Association of Cheesemongers of Belgium, in an exclusive interview.

Meeting with Patricia Michelson, founder of La Fromagerie (three shops in London). What does the Cheese and Dairy Products Show mean to you? Everything has changed a lot since my first show, where there were only a few stands... Today, it has become the ideal stage to present new or seasoned producers. The show sets the tone for what is happening today and what will happen tomorrow in the world of cheese.

The latest edition of the "Agricultural Outlook 2023-2032" published by the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization of the United Nations (FAO) highlights the world's appetite for dairy products. This demand is driven particularly by India, Pakistan, and several African countries. It predicts a bright future for the dairy sector.

Raw milk cheeses are an integral part of French dairy culture. In fact, the "raw milk" market accounts for 16% of ripened cheeses sold in France, according to the 2019 Annual Dairy Survey. And it is naturally present in force at the Salon du Fromage et des Produits Laitiers (SFPL).

In an exclusive interview, Romain Le Gal (MOF 2023) working at France Frais recounts his journey and shares his vision on market trends.

The most emblematic – and probably the best-known – of the blue cheeses, roquefort, will be present at the Cheese and Dairy Products Show. A given, but also a recognition from cheese lovers around the world... It was in the heart of Aveyron that roquefort was born, the first French cheese to have received a designation of origin, in 1925. The story of this blue-veined cheese is closely linked to a terroir: the chalky Combalou mountain in Roquefort-sur-Soulzon, southeast of Rodez. It's one of the rare cheeses with a unique geographical location: the Roquefort caves. Formed naturally in the mountain by erosion and landslides, these caves, known as fleurines, are the sole and unique maturation sites for the cheese, where it must spend at least 14 days.

Butter is an essential element of French cuisine. According to the French dairy sector, 7.4 kg per person per year is consumed. Indeed, this product is a remarkable flavor enhancer, for both vegetables and pastries. It will be prominently featured at the upcoming Cheese and Dairy Products Fair, from February 25 to 27, 2024.

The next edition of The Cheese and Dairy Products Show will be held from 25 to 27 February 2024 in Paris Porte de Versailles.

Exhibitors from all over the world meet up at each edition of the Cheese and Dairy Products Show. The 2022 edition was no exception, hosting 11 European countries (plus France) and a guest from across the pond: Canada.

This article is taken from the conference given on 1 March 2022 at the Salon du Fromage et des Produits Laitiers (Cheese & Dairy Products Show), by the CNAOL and the AOP laitières durables (Sustainable Dairy PDOs).

This article is taken from the conference given on February 27, 2022 at the Salon du Fromage et des Produits Laitiers (Cheese and Dairy Products Show) by David Bazergue, general delegate of the Fédération des Fromagers de France (FFF - French Cheesemongers Federation).