Quality is of the utmost importance to Italian cheese producers, and there are cheese “conzorzios” and quality control boards (similar to wine and olive oil) for each type. There are two quality classifications for Italian Cheese- DOP (Denominazione Di Origine Protetta, i.e., Protected Des...
Cheesetopia brings a star-studded line-up of award-winning cheesemakers and artisan food producers to a unique venue in the heart of a different city every year. A cheesemaker, company owner, farmer or senior representative is required to be present for each company, ensuring attendees meet th...
Marie-Chantal didn’t win these awards by accident. She studied cheesemaking in Poligny, France; has worked as a consultant helping artisan producers develop recipes and she teaches classes at the Vermont Institute of Artisan Cheese. I would love to sit down with her and soak up some of her...
to take us to visit some Reblochon producers in May or June. We also ran intoJonny Crickmorewho had come over on a very early train withJulie Cheneyand who were both just leaving but we just had time to chat and compare notes on milk testing and things to look at in the cheese ...
(e.g., pesticides and derivatives,PCBs, dioxins, toxic heavy metals, mycotoxins) into the milk supply and subsequently intodairy productsincluding cheese is a growing concern, and one that requires vigilance from milk producers and cheese manufacturers alike. An ongoing focus on reduction and, if...
Originally, it was a regional cheese which stilton producers would make from surplus milk. But after World War II, the cheese disappeared in its traditional raw milk version, and was only found in the industrial version with pasteurized milk. Jo and David brought the cheese back in ...
The use of different bacteriocin producers, including LAB, enterococci, and coryneforms, to control the growth of Listeria in smear-ripened cheese is only partly effective (see Brennan et al., 2004, for details) but Lactobacillus plantarum WHE 92, which produces Pediocin AcH, was shown to be ...
In 1957, a consortium of dairy producers and cheesemakers joined together to protect the cheese, and they stamp it with their mark if it meets their standards. Traditionally, Italian versions have a slightly flowery, summery flavor, thanks to the diet of the cows that are used to produce it...
The job on offer was retail (of course) with some cheesemaker work thrown in. Andy had contacts with several local producers making cheese on an extremely small scale. They were interested in moving from cheesemaking as a hobby to something that might bring in an income and had got in tou...
Three batches of cheese (July, August, September 2005) from three producers (A, B and C) were analysed. All producers usedP. camembertias only secondary cheese culture. For sampling, thin slices of the surface were cut. Moulds and yeasts were analysed on YGC agar, coryneforms on modified ...