better management. Together, they will evaluate the hygiene and sanitisation process. Isigny Sainte-Mère recommends that farmers work with Kersia, a hygiene company. One of the hygiene solutions this company recommends is PerfoDose, a hygiene solution for cleaning milking equipment. Farmers within the cooperative are not required to work with this company, but their expertise comes highly recommended. In the past, the cooperative had many problems with bacteria and butyric acid, which is problematic for the production of Isigny Sainte-Mère’s special cheese, mimolette.
Normande breed: Ideal for cheese The Normande breed is unique to western France, although it is also popular in the mountainous regions of Colombia. It’s a hardy breed that shows less sensitivity to disease, said Marc Tancerel of Origen Plus, an expert on the breed. And while it yields less than the popular Holstein breed, Tancerel said milk quality is much higher. Because Normande cows produce milk with higher fat and protein levels, they make a great choice for cheese and butter processors. The Normande breed also produces high levels of K-Casein, a milk protein that aids in coagulation. Tancerel says one litre of Normande milk makes more cheese than one litre of Holstein milk.
An ambassador for France The PDO designation for Isigny butter goes beyond
production, and includes strict instructions for processing. The PDO designation guarantees that cream has matured a minimum of 12 hours at 9-15°C. The maturation process must begin no later than 48 hours after skimming. Part of the but- ter’s unique quality, including its deep yellow colour and unique flavour, comes from that maturation process. Isigny Sainte-Mère has won many awards and medals for its prod- ucts. Awards include: Gold for its Brie and PDO Petit Pont l’Evêque; Silver for its PDO Grand Pont l’Evêque and Square Brie; and Bronze for its Mimolette extra mature, Camembert matured with Calvados, Camembert made with unpasteur- ised milk and PDO Camembert. The cooperative is renowned for its unique expertise, and as a result was given an honorary award from the state, which made it an ambassador for France’s economic identity and culture. “We are accredited by the French state because we have specific know-how in a specific area – very old know-how and we are experts in what we do,” said Mr Frileux. Isigny Sainte-Mère’s 300 producers are well compensated for producing high-quality milk, especially the 65 farmers who produce milk of the highest quality for PDO products. In future, Mr Frileux said the cooperative hopes more producers will switch to the Normande breed for which they will also be compensated. Moving forward, they plan to expand their line of PDO products, and expand organ- ic production as well. Doing so, will ensure a higher price for both the producer and processor.
▶ DAIRY GLOBAL | Volume 5, No. 4, 2018
To keep the PDO status, Norman- de breed (or otherwise) must graze at least seven months of the year.
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