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  The From’Girls Calendar becomes a Collector !

Dear Collectors, Dear Cheese lovers

From’Girls Calendar born in 2006, will not be published this year and will evolve in the coming months. The association is developing new art forms to continue to honor the raw milk cheeses on a trendy and contemporary tone as she always has. The old editions are still available for those who want to collect them. By purchasing these collectors, you help support our independent and unique action in France.

To order, just click right on the screen. With the exception of 2009 and 2006, all editions are available while supplies remaining stocks. Enjoy it, there will not be for everyone !! Many thanks and all the best.



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  French cheese under threat from mass production and ‘bacteriological correctness’

50 species of French cheese to have vanished in the past four decades

From John Liechfield- Independent

http://www.independent.co.uk/news/world/europe/french-cheese-under-threat-from-mass-production-and-bacteriological-correctness-a6762111.html



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  2016 From’Girls Calendar : when the cheese meets contemporary art

For the 11th edition, the Association Fromages de Terroirs chooses to explore the territory of contemporary art with the help of visual artist Séverine Metraz. Using the technique of collage, the artist plays with cheese and pin’up from previous editions. Glossy papers torn from magazines or old calendars, cheese and From’Girls take a new dimension in an unexpected universe, fun and surreal. Limited series For Christmas, you can order your calendar on this web site. Price: 20 euros + 7.80 of shipping

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  Cheese in Bra 2015, Italie : Raw milk cheese is the most valuable durable goods we have

The 10th edition of Cheese, Slow Food biennale dedicated to milk in all its forms, concludes with the very positive assessment of 270 000 visitors, including 30% from abroad. More than 300 producers from thirty countries and all continents have animated the streets and regaled visitors to their dairy products. a real discovery of even the most distant cheeses geitost Norwegian, Bulgarian cheese green ... a stroke of unexpected freshness in late summer.

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  March 27, 2015 : National Day of cheese to celebrate the raw milk cheeses !

March is ideal for exploring all the cheeses in France. With the end of winter and beginning of spring arrive on ours tables cheeses from sheep and goat. The milk is tasty and more typical. Besides winter theoretically if we respect the natural cycles, goats and sheep do not give milk, so you should not find these cheeses, except tomes aged in cellar. From the February, try fresh sheep cheeses. For example, the AOP brocciu, this typical cheese from Corsica, is eaten alone as a cheese with a little sugar and baking. The Fiadone the lemon realized with this cheese is absolutely wonderfull, and more tasty than a simple cheese cake. In March, it’s also the arrival of goat cheeses like Selles-sur-Cher AOP or the Pyramid of Valençay AOP which will become even better over the spring and summer...

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  Camembert, the most famous cheese in the world and the most popular in France

For centuries, Camembert cheese is a favorite of the French. It is also the most famous in the world but also the most copied . Everywhere we manufactures , Australia, Japan, New Zealand, Sweden ... But all these copies will not bear the mention of Normandy Camembert AOP made ​​with raw milk. We are lucky in France to be able to find true Camembert. There are still 4 or 5 producers continue the tradition as the Fromagerie Gillot. So we have no excuses because it is marketed everywhere, even in supermarkets , and frankly the difference in taste is huge! For a few cents more, enjoy yourself.

http://www.francetvinfo.fr/culture/cuisine/le-camembert-une-reference-francaise-qui-rayonne-toujours_843167.html



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  Reblochon AOP , a French cheese born in Haute-Savoie

Haute-Savoie produced several thousand tons per year of Reblochon, a French cheese. La Clusaz (Haute-Savoie) is the birthplace of Reblochon, 3,000 tons are produced every year in twenty farms. A production, the ritual is immutable and starts with the first draft. In Donzel farm, we work with the family. At six o’clock, the youngest 23 years old, has 40 cows to milk and each provides 10 liters of milk. Then it was the turn of Marie-Louise’s mother, who will transform the raw milk into cheese...

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  Sexy Cheese ?

The Association of Cheese Terroirs has understood for years. The ritual (another!) Of their annual calendars is always awaited with curiosity if not impatience. They have not failed to rule and 2015 calendar is up to the expectations. The theme of the year is the nod to movie stars and cult films they have sublimated their presence. Tiffany’s, 9 weeks ½, Pretty Woman, and many more ... Pierre Lescure himself has played the game by sponsoring this edition. http://www.gourmetsandco.com/actus/12364-fromages-sexy

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  Action! 2015 From’Girls Calendar stages 12 cheeses with movie stars

The traditionnal cheeses are hitting the headlines with the calendar. They are the stars.For the 10th birthday of the From’ Girls Calendar, the Association chooses to show the traditional cheese through movies where talent, beauty and celebrity make only one. Elegance, refinement, smile, colors as the 7th art, the real cheeses offers every day to the cheese lovers a universe of pleasure and dream. You can order it now on our web site, home page. Enjoy !

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  French Cheesemakers Crippled by EU Health Measures - Newsweek by Ana Pouvreau and Marc Porter, August 26, 2014

President Charles de Gaulle famously remarked on the impossibility of governing a country that produced so many cheeses. But that was in 1962. Today it might be just as hard to govern the country, but it has nothing to do with cheese - because 90% of the producers have either gone to the wall or are in the hands of the dairy giants. This is thanks to a mixture of draconian health measures in Brussels, designed to come down hard on raw milk products, and hostile buyouts by those who want to corner the market.

http://www.newsweek.com/french-cheesemakers-crippled-eu-health-measures-266799



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  2014 From’Girls Calendar celebrates the cheese at restaurant : 12 From’Girls in 12 french restaurants in Paris

From the cellar to the table... Here is the topic of this new calendar which celebrates the cheese in an elegant and feminine style. Because the French cheese deserves it well, 12 pin’up pose this year in restaurants where we look after the cheese as after the wine! French lifestyle obliges, the refinement is appropriate to put in appetite the gastronomes and the cheese’lovers! Let us go to the restaurant with From’Girls!

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  In 2014, the next National Cheese Day will stand everywhere in France on March 22th.

The national Day the cheese 2014 invite you at the restaurant. From March 22th and for all week which follows the chiefs are invited to place the cheeses as they like, with recipes, trays and other interpretations of their choice, with products of their region. If you are a chief, do not hesitate to contact us to +33 (0)1 42 76 96 82. Your ideas are welcome.

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  The National Cheese Day celebrated her ten years old on 27th of march at Georges V Four Seasons hotel

Ten years already that the Association created this public and festive event for the gratitude of the unpasteurized milk cheese, for the preservation of the confidential and farm productions which constitute the base of our food-processing history.

It was necessary to mark the occasion by celebrating the tenth birthday of the national cheese day to Georges V together with about forty journalists and Hervé Mons.

By choosing this splendid place, our association wanted to show that if the champagne and the other great wines have their place under the golds of luxury hotels, traditionnal cheeses deserve too the same treatment, in homage to the secular inheritance which made the reputation of our cheeses in the world. Much more than quite other food, the cheese symbolizes our culture, our know-how, the variety and the color of our landscapes, the variety of the races of animals which shaped the landscapes, our gastronomic reputation in the world. If anybody does not wonder to see the wine placed to the rank of the big cultural products, that is it some cheese? Who knows the Grand Crus of cheeses? Where find menu of cheeses in restaurants and a specialist who advise the customers? The association alerts the French citizens on the everyday acceptance of this product nevertheless highly symbolic.



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The Fromages de Terroirs Association’s aim is to give the chance of makers and retailers to educate the general public and the cheese industry. Ten years ago, the Association launched the Cheese National Day which takes place every year at spring time and published six years ago the From’Girls Calendar


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  Cheese or dessert ?

While formerly the cheese was the dessert, what appenned to this happy end nice-smelling which accompanies so well last drink of wine! In France, it is to the restaurant that we measure concretely the extent of damage. Often poor, the cheese is abandoned. The cheese, do you know it in France? the big country of the cheese in the eyes of the whole world, it would be justified to be able to feast simply with some good cheese to the bar as to one studed. At all the prices, for all the clienteles, as we open a good bottle of wine. The cheese, it is a journey and a discovery of the region in which we are. Few chiefs often native of some vineyard and proud to work the products of their region, make it a point of honor to make discover to their customers which nobody knows. That’s it the charm of France. At table also, the cheese is the entry key of the country.

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