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Four thematics workshops with specialized speakers:
A buffet of raw milk cheeses offered to participants BUY TICKETS NOW : https://www.billetweb.fr/etats-generaux-du-lait-cru 20 euros (except students 10 euros with the card). Cheese lunch included. More informations : contact (arobase) fromages-de-terroirs.com 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: https://www.helloasso.com/associations/fromages-de-terroirs/collectes/les-etats-generaux-du-lait-cru-1
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To know more and registration : https://www.farmcheese-awards.com >> Read more
To your calendars ! The National Cheese Day is being revamped with a new and even more appetizing program to showcase rare cheeses, small productions made with raw milk, everywhere in France, among participating cheesemakers. You are cheesemakers and you wish to participate : contact us on the association’s email, in the contact form. In the wake of the Salon de l’Agriculture and the Salon du Fromage, both held at the Porte de Versailles Paris in March, the 2001 National Cheese Day will be held throughout France on March 27th, reminding consumers and gastronomes that French cheese with raw milk is an important national theme. Much more than a food product, it symbolizes our culture, our know-how, the diversity and colour of our terroirs, the variety of animal breeds that have shaped the landscape, our gastronomic reputation in the world. If no one is surprised to see wine as a major cultural product, what about cheese ? Who knows the great cheese vintages ? Where can I find cheese cards in restaurants and wine shops that advise customers ? Is there a specialized press dedicated to cheese ? The association alerts French citizens to the trivialization of this highly symbolic product of a multi secular heritage. >> Read more
Dear Collectors, Dear Cheese lovers From’Girls Calendar born in 2006, will not be published this year and will evolve in the coming months.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. >> Read more
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 >> Read more
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. >> Read more
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 >> Read more
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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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.
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.
The association Fromages de Terroirs, whose vocation is to support, through its awareness and information actions, a dynamic of farm and artisanal production, launches the Farm Cheese Awards, an international contest entirely openned to farm cheeses made from raw milk and respectful of the environment. 100% raw milk, 100% farmer, 100% independent.
On June 18, from noon to 6 p.m., on Sirha Green’s Green Stage at Lyon Eurexpo, the score of taste and quality will be played out, farm cheese against farm cheese.
It is by going through a lot of cheese contests that the association had the idea of this event to offer a framework adapted to farm productions, which often do not have the means to compete, or whose characteristics by definition not formatted, are not judged according to a grid of criteria which corresponds to them. For example, defects in appearance are in most cases eliminatory or penalizing, whereas they are a quality for farm produce. Another example: for the same maturing period, a farm cheese will not offer optimal maturing for reasons of different manufacturing techniques using less technology or a less standardised quality of milk... This is why the association was convinced that it was necessary to organize a real competition dedicated, with an experienced jury, experienced in the tasting of this type of products that go off the beaten track of taste.
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 !
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.
