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Meeting with Dominique Fourcin, buyer for The Peterson Company (USA) and attendee at the 2024 Salon du Fromage et des Produits Laitiers."There is a growing awareness of AOP and terroir in the American market."
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The Caciocavallo Irpino cheese was present this year at the Cheese and Dairy Products FairCaciocavallo Irpino, the Best of Irpinia
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This year, the Camembert Brise de Mer, straight from Japan, was present at the Cheese and Dairy Products FairCamembert Brise de Mer, the Japanese Camembert!
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The farmhouse Saint-Nectaire from Fromagerie du Buron has won the silver medal at the 2024 Paris Agricultural Show. Another accolade for an already highly-awarded cheese.Fromagerie du Buron: Medal-Winning Saint-Nectaire!
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At the 2024 Cheese and Dairy Products Fair, Berneri presented its Grana Padano PDO cheeseGrana Padano PDO Berneri, Perfectly Aged
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The Gran Moravia cheese was presented this year at the Cheese and Dairy Products Fair.Gran Moravia, the Charming Outsider of Italian Pressed Cheese
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The Mont d'Or from Badoz Dairy was present at the 2024 Cheese and Dairy Products Fair.Mont d'Or Badoz, the Benchmark
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The Reblochon Joseph Paccard was showcased at the Cheese and Dairy Products Show during the 2024 edition.Reblochon Joseph Paccard, the cream of Reblochons
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Since its creation in 1985, Maison Bordier has built a stellar reputation for quality butters and has always sought the best combinations to enhance its original recipe, which involves working the butter after churning on a wooden kneader and salting it by handRoscoff Onion Butter from Maison Bordier, a Pure Delight
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U Capraltu, a Corsican cheese, was presented this year by the Alta Cima dairy at the Cheese and Dairy Products Fair.U Capraltu, Scent of Corsica
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A prominent figure in the world of cheese in general and SFPL in particular, Xavier Thuret reflects on his journey and his unique vision of the profession."Bringing cheese everywhere, especially where it is least expected."
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Isabelle and Erik Bartels, founders of the cheese shop QUI L’EÛT CRU (Guebwiller) were at the Cheese and Dairy Products Show 2024. It was an opportunity to reflect on the adventure of a successful career change."Every day is a bit of a new adventure!"
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As it was an Olympic year, the theme for the 15 contestants of the Golden Lyre was "Sports and Cheese." The competition took place on Monday, February 25th at the Cheese and Dairy Products Fair 2024 on the Espace Concours stage.8th Edition of the Golden Lyre Competition: And the Winner Is…
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Meeting at the Cheese and Dairy Products Show 2024 with Baptiste Carrouché, manager of La Ferme de la Tremblaye (78), an agricultural operation and cheese producer founded on the principles of agroecology."For us, agroecology is a very broad concept."
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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)."When we enter a dairy-cheese shop, it's to access the world of quality cheeses."
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The Cheese and Dairy Products Fair organized a panel discussion on Sunday, February 25th, focusing on the 2024 outlook for dairy and cheese retailers. Here's a concise summary.Cheese and Dairy Products Fair Conference: 2024 Trend Review
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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...The 2024 Cheese and Dairy Products Fair unveils its "Coups de Cœur" -
Located in Deux-Sèvres, Delphine Georgelet took over the management of the family farm four years ago. The 2024 edition of the Cheese and Dairy Products Show 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 show really strengthens the bond!"
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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.François Robin: "Caséology is the art of communicating one's feelings about a cheese