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[News from the members] Are you interested to participe in Research?

Testing new blue and white mould cheese strains

Myconeos would like to offer some bottles of their range of current products (roqueforti) gratis to some cheesemakers in the FACE network. They are also on the look out for some cheesemakers to trial some new strains (again gratis) both … Read more

[News from FACE] General Assembly FACEnetwork in Oslo

Within the Conference in Norway about Taste

The annual meeting is the moment of the General Assembly of our association. This time, we met at Mathallen in Oslo. This is a food market, including cheese shops, so very appropriate. During the General Assembly we spoke about … Read more

[News from FACE] FACEnetwork Photo Contest

The winners

During the FACEnetwork Congress in Oslo an exhibition was set up with the pictures participating at the 1st edition of the FACEnetwork Photo Contest. In that occasion the numerous attendees of the Congress voted for their favorite picture expressing … Read more

[News from the members] A Thumbs up for Raw Milk Products

A Scientific synthesis of the 2023 Conference of the FACEnetwork

The knowledge and skills needed to produce safe, high-quality raw milk products already exists. A new Agroscope publication explains how. It summarises the key findings of last year’s conference of the FACEnetwork, a European network of farmhouse and artisan … Read more

[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