Brésil, scènes ordinaires de la chasse aux fromages
Quelque 30 000 producteurs brésiliens de fromages au lait cru sont contraints d’exercer leur métier dans la clandestinité. Et sont régulièrement confrontés à des destructions de (...)
Deux affineurs français se sont employés à bonifier, à l’initiative de So Cheese, des fromages brésiliens, consommés traditionnellement frais. Au-delà des enseignements de l’expérience, l’enjeu est de sauvegarder (...)
Wedged between the Pacific Ocean and the Andes, this little country in South America, has constructed a wine growing region and vineyards that have conquered the entire world, in the space of 20 years. (...)
Driven by a very traditional culture, this island is going to great lengths to save
a threatened cheese heritage, while its wine production experiencing
a renaissance, has gained in delicacy. (...)
From north (Mont-des-Cats) to south (Le Pesquié, in the Ariège region), the religious communities have always worked to make a living. They have been making cheese since the Middle (...)
After centuries of autarchy and ultra-traditionalism, Japan is bit by bit opening up to foreign tastes. Immediately following the run on wine, it is now crazy about cheese. Thanks to a handful of (...)
In Italy, Pecorini is so popular, to the extent that every region has its own version of this ewe’s milk cheese. Meet the makers of Pecorino Toscano in Tuscany
In Italy, Pecorini is so popular, to the extent that every region has its own version of this ewe’s milk cheese. Meet the makers of Pecorino Toscano in Tuscany
Reportage sur les terres des chèvres du Centre, à la recherche de "l’accord parfait" avec un cépage local. Fromagers et vignerons sont mis à contribution, réunis autour de la table (...)
Quebecker cheesemongers found themselves caught in a nightmare: total destruction of their cheese counters, for an untraceable strain of listeria. Will the newly established local and artisan cheese (...)