We are continuing our work for the French Cheese Federation. To follow on from the workshop we organised and the Trend Guide we compiled in 2015, we have produced a Technical Guide. Hot off the press just in time for the Paris Cheese Fair (February 28th to March 2nd), this guide is full of useful tips and best practices for producing dairy products including basic recipes to help cheese makers acquire the new artisanal status.
Thanks to our unwavering determination and the help of numerous partners such as CERVIA, DRIAA and the Ferme de Sigy, we succeeded in publishing this Guide in time for the Cheese Fair. It’s full of useful information for cheese makers and dairy suppliers including details of production techniques, current F&B standards, available subsidies … and basic recipes that they can customise using local or seasonal produce – synergies that were highlighted in the last Lettre des Fromagers newsletter.