Archive for the ‘Camembert’ category
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How to ladle curds for Camemberts (1)
Sunday, August 9th, 2009
The key to making a Camembert is the way it is ladled into the mould and how the mould is managed during the crucial first hours. Turn the clock back 20 years or more and the only way to make these little cheeses was to take a vat of fragile cheese curds into a hot, [...]
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Médaillon: a new departure for Camembert
Wednesday, July 8th, 2009
In the late 1960s, the traditional Paris cheese and dairy shops (crémiers) were running out of space to hold two or three weeks’ worth of young Camembert cheeses and ripen them on the premises. So the Isigny cooperative found that sales were falling among their key customers. The cheesemakers’ solution was to develop a top [...]
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Investing in Camembert production
Saturday, July 4th, 2009
Unlike its larger rivals – Nestlé, Gervais and the BSN group that was later to become Danone – the Isigny cooperative did not go into mass-produced yogurt or milk products. Major brands such as Yoplait and Candia grew out of other cooperatives’ work, but at Isigny the cooperative concentrated on adding value to its members’ [...]
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The ‘little cooperative’ faces tough start
Monday, May 25th, 2009
After much work, including the construction of a new factory, the Isigny cooperative opened for business in December 1932. Taking in just over four and a half tonnes of milk a day, the new business struggled. Newly-appointed director Jacques de Lussan worked with a skeleton staff of half a dozen to manage the complete process. [...]
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The Model Dairy runs out of steam
Saturday, May 23rd, 2009
From its arrival in rue de Brésil as milk to its despatch as butter, workers on the production floor never touched any of the food they were working on. Using the Danish system for ripening cream before it is churned, the Model Dairy made butter that could be kept for four weeks and more, or [...]
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Tradition of change
Tuesday, January 20th, 2009
Life requires us to manage change: to do this, so the saying goes, we need courage to change what must be changed, determination to preserve what must be kept, and wisdom to tell the two apart, should we be lucky enough to exercise a choice. Just the fact of being the first
