Please enable JavaScript in your browser!

News

[News from FACE] Welcome to our new full member from Denmark!

FACE Network is very happy to welcome Dansk Forening for Gård- og Håndværksmejerier from Denmark as new full member!

Dansk Forening for Gård- og Håndværksmejerier is a new association, just founded in July 2024. With its six members it represents right now about the 50% of the small-scale cheesemakers of the country. The president Claudia Nielsen, farmer and … Read more

[News from Members] Advocating for raw milk benefits in France:

“Le Livre Blanc”, a scientific review of benefits and risks of cheese consumption highlighting the role of microbiodiversity

This project launched by the Raw Milk Foundation two years ago finally comes to an end and a prestigious one. Indeed, the results of this 150 pages review of around 2 500 scientific publications will be presented officially in … Read more

[News from FACE] Are you excited about the annual meeting in Norway?

There is now only about one month until we all see each other in Oslo, Norway.

You will get to visit different artisan cheese producers, and there will be a conference where you will listen to experienced speakers talk around the concept of taste! How to decide on the quality of cheese? How should you … Read more

[FACEnetwork Photo Contest] Your vision of TASTE

Participate

Think of taste - what comes to mind? Here we collected some ideas to inspire you: Would like to participate? Find more information here

[News from the Net] Leader programm database

List of projects about cheese

on the website of EU CAP Network you find beside information about funding opportunities an Evaluation-toolbox also a list of good practise projects. Focused on cheese, you can find short presentations of more than 60 examples Get inspired!

[News from the members] England

Myconeos unlocks the sexual cycle of Penicillium camemberti

Myconeos, a pioneering fungal biotech company based at BioCity Nottingham, is pleased and excited to announce a groundbreaking discovery. Our scientists have unlocked the sexual cycle of Penicillium camemberti resulting in the first ever naturally bred Penicillium camemberti strains, thereby … Read more

[News from FACE] More insights of the programm

Remember to registrate for the FACEnetwork congress in Oslo

At the congress in Oslo you will be able to visit producers around the Oslo region. You can choose between four different tours. www.facecongress2024.no Early bird deadline: 26th of July Registration deadline: 11th of September Tour 1: Water buffaloes and organic cheese We … Read more

[News from FACE] Brussels

New European Parliament elected

In June the elections for the European Parliament took place. The new and re-elected parliamentarians are now busy with negotiating on important positions in the parliament. For example in the Parliament’s committees that deal with EU legislative proposals and prepare … Read more

[News from the members] Italy - South Tyrol

“Bergkäse” technology

Looking for a recipe to make mountain cheese? Here you can find the presentation about Bergkäse in the Technology & Taste of Bertram Stecher from South Tyrol, at the FACEnetwork Conference in 2017.

[News from the members] Hungary

Penicillium transylvaniensis

Scientists from University of Szeged in Hungary published their new findings: Characterization of a novel species isolated from cheese Introduction: Species of the genus Penicillium are frequently encountered filamentous fungi in cheese. Like many other fermented foods, the inception of mold-ripened cheeses can … Read more