News

In The Voice of the Industry, sommelier Joris Gutierrez Garcia explores the art of cheese pairing through the terroirs of the Americas.

The cheese trade goes beyond borders. Around the world, inspiring retailers are redefining the way cheese is sold, matured, and narrated.

For cheesemongers, the end-of-year holidays represent much more than a peak in activity: they are a strategic opportunity to attract, retain, and innovate.

Pérail receives the PGI and scales up. 30 years of collective effort culminate in European recognition that protects the name, guarantees the origin, and enhances a craftsmanship rooted in the Causses.

In Fr(h)ommages, Cyril Jacquot invites readers to rediscover cheese as a language of taste. A true sensory grammar, his book explores pairings between cheeses, dishes, and beverages, blending scientific precision with gourmet poetry.

For over forty years, Buisson has upheld a responsible and passionate approach to the food trade.

In 2025, Selles-sur-Cher AOP celebrates 50 years of excellence, symbolizing ancestral know-how, a unique terroir from the Centre-Val de Loire, and a dynamic goat farming sector focused on the future.

The Cheese and Dairy Products Show is spotlighting Spain as part of its tour of European PDOs.

Austria, a land of mountains and traditions, will showcase its rich cheesemaking heritage at the 2026 edition of the Cheese and Dairy Products Show.

Les Caves d’Affinage de Savoie embody the marriage between cheesemaking tradition and sustainable innovation. Founded in 2011 by Éric Mainbourg, the company matures its raw milk cheeses in underground tunnels in Rognaix, Ugine, and Chambéry.