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Home >> On 27 March 2019, the Raw Milk Summit is organised for the first time in France.

On 27 March 2019, the Raw Milk Summit is organised for the first time in France.

A day of scientific and pedagogical conferences, open to everyone, need answers : families, the media, professionals, cheese monger, producers and students... For the first time, we will focus more on the benefits of raw milk for human health than on the risks, by examining all aspects of the subject in an objective and educational way : nutrition, physiology, infantile milk, cheese production, regulations, taste, gastronomy... with scientists, producers from France and abroad, chefs and bakers.

Four thematics workshops with specialized speakers:

-  Raw milk is what? physiology of raw milk, its components, vs sterilized milk (heat treatments, homogenization and their consequences), differences between milks. Why raw milk is an ideal drink for babys (after breastfeeding) and young children, with the presentation of a European scientific study.

-  Regulatory and sanitory rules : are them adapted to small units? their evolution in a climate of increasing, understanding labels, what behind ?

-  The rebirth of raw milk cheese in the world, with English and American speakers,

-  the sensorial qualities of natural milk for cheeses, cooking and pastry making, in the presence of chefs and patissiers.

A buffet of raw milk cheeses offered to participants


20 euros (except students 10 euros with the card). Cheese lunch included.

More informations : contact (arobase) or (0)1 42 76 96 82.

Location : Forum 104, 104 rue de Vaugirard 75006 Paris from 10 am to 7 pm

To support us:


9:45 am: Opening by Richard Ramos, MP and agri-food expert

10h30 - 12h30: Yes for milk, but raw ! Round table 1: Physiological, immunological and nutritional aspects

What is raw milk? Composition. Differences with pasteurized milk and UHT. Temperature scales, explanation of the different treatments. Molecular modifications following heat treatments and cracking and the consequences on vitamins, calcium. What is homogenization? What is the physiological difference between raw cow’s, goat’s and sheep’s milk? The benefits of raw milk for human health: The European Pasture cohort study of 1000 children aged 0-10 years, launched in 2004, provided a harvest of essential information. State of knowledge on the subject and latest publications in 2018.

With :
-  Prof. Dominique Angèle Vuitton, immunologist. Professor emeritus of Clinical Immunology. Corresponding Member of the French National Academy of Medicine. University of Burgundy Franche-Comté,
-  Jacques Fanni, retired Professor at the University of Nancy Lorraine, Doctor in biotechnological and food processes, specialist in milk,
-  Tania Pacheff, dietician, nutritionist


13h45 - 15h : State of the art of current health standards and their current evolutions Round table n°2 : Regulatory aspects Are they adapted to all types of exploitation? Is the culture of ultra-hygienism spreading to France? Definition and evolution of the regulation of the term "farmer". Labelling: real transparency or illusion? Can we trust the labels? Point on the Nutriscore With :
-  Frédéric Blanchard, President of the ANPLF and farmer producer,
-  A farmer producer,
-  Florence Arnaud, researcher in food law at the Centre d’études et de recherche en droit de l’immatériel. (CERDI) University of Paris Sud.

15h15 - 16h45: The revival of raw milk in the world Round table 3 Examples from England, Norway, Italy and the United States.

With :
-  Bronwen Percival, Cheese buyer of Neal’s Yard Dairy, co-founder of, and co-author of Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese,
-  Carlos Yescas, Program Director, Oldways Cheese Coalition, Oldways - Rediscover Goodness, - Pascale Baudonnel, Cheese maker and director of Ystebui- Norway

5pm - 7pm: Why is raw milk the signature of a unique terroir, typicity and taste? Round table n°4: Tasting section / sensory and organoleptic qualities From farm to cheese. Microbial diversity Can raw milk and cream be used in cooking and baking? What are the differences? What are the benefits?

With :
-  Nathalie Desmasures, University Professor, Co-responsible for the Master of Nutrition and Food Sciences, Director of the GIS AOP Laitières de Normandie. University of Caen Normandy,
-  Arnaud Daguin, Spokesman and Vice-President for a Living Agriculture,
-  François Bourgon, MOF cheesemaker, and vice-president of the association Fromages de Terroirs,
-  Nina Métayer, Chief Pastry Chef, Pastry Chef of the Year 2017- Gault & Millau,
-  Xavier Denamur, restaurateur using raw milk.