New in, the Fromi Corporate Magazine: cheese expertise with a taste for enjoyment!
Four topics, four fascinating insights into the world of cheese: in the new issue of our Fromi journal “Fromager Épicier”, covering the period from May to August, everything revolves around character, craftsmanship and true passion for cheese.
We celebrate the “Whites” from Argental soft cheeses brand and show why not all bloomy rinds are the same. Even if their colour and appearance may seem similar, there are different types of white bloomy rinds. They do not share the same ripening process, the same texture or the same taste. Two microorganisms are mainly used by affineurs to produce cheeses with a bloomy rind: Penicillium camemberti and Geotrichum candidum.
Another article is dedicated to Claude Querry, cellar master at Marcel Petite since 1986. He is the man who whispers to the Comtés and guides the wheels towards perfection with experience, patience and a finely tuned instinct.
In our new technical focus, we take a closer look at the famous holes in cheese. The article explains how openings and “eyes” are formed and why, in certain varieties such as Emmental de Savoie IGP, Swiss Emmental or Dutch Maasdam, they become an essential part of the cheese’s identity. It is a true technical challenge, as shown for example by our goat’s milk cheese with large holes, Gutshöfer Ziegenkäse from the Mèkkerstee farm.
Finally, we travel to Belgium to visit the Fromagerie du Pont de Pierre, where goat’s cheeses are creatively showcased. The focus is on artisanal, ripened goat’s cheeses and a tasting concept that presents goat’s cheese from aperitif to dessert in a wide variety of flavours. The strength of the dairy lies in the diversity of flavours it offers: balanced, subtle combinations that enhance the goat’s cheese without overpowering it.
Not to mention our usual sections, in which we present our bestsellers, seasonal products and our latest cheese and fine food novelties.
- The fresh new Picandou® products: Chèvre Tradition and Small Goat’s cheese Crottins
- Maquis Jurassic, a semi-hard cheese coated with herbs of Provence.
- The goat’s or sheep’s milk soft cheeses from Moléson Signature: the summer alternative for everyone who loves Vacherin Mont d’Or, a seasonal cheese sold only from September to March.
- Unique – Coffee Creations
- KOCH – 8 Blumen, World’s Best Flower Cheese
- Gorgonzola Dolce DOP “by the spoon” from Caseificio Tosi : tasting tips to help your customers discover it.
- Cremoso al Prosecco DOC Rosé : covered with rose petals, it brings a delicate floral touch and sparks curiosity.
The “Journal” is available on request from your Fromi sales representatives. Please feel free to ask them or fill in our contact form.