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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.

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.

France has just achieved a world first: a camel milk cheese created by a visionary farmer. Long known for its nutritional benefits but difficult to transform into cheese, this casein-poor milk required extensive research and technical adjustments to create an unprecedented product. The result? A creamy cheese with delicately salty notes, fitting perfectly within the trend of innovative dairy alternatives. Rare and premium, this cheese showcases the potential of camel milk, already valued in the Middle East and Africa. With the international rise of alternative products and the curiosity of European consumers, this French innovation could pave the way for a new, gourmet, and high-end industry.

A cooperative cheese dairy from the Basque Country, Onetik has been processing sheep’s, goat’s, and cow’s milk for over 40 years at its facility in Macaye. Committed to CSR, it supports its farmers, invests in energy-efficient equipment, fights against waste, and promotes biodiversity. The company employs 100 people and works with over 250 farms. Present in supermarkets, traditional retail networks, and internationally, Onetik showcases local expertise. A regular at the Cheese and Dairy Products Show, it reconnects with its clients there and shares its passion for quality cheeses.

The CNIEL, established in 1973 by milk producers and processors, publishes its 2025 report "The Dairy Economy in Figures." This report provides a detailed overview of cow's milk production in France: 44,242 farms, with an average of 72 cows per farm, 23 billion liters collected from 740 sites, at an average price of €0.461 per liter. Since 2000, the number of farms and cows has significantly decreased, while the average herd size and yield per cow have increased. Brittany remains the leading production region. The full report is available on the CNIEL website.