
Pour ce Blabla #133 je vous invite à prendre la direction du Val de Loire pour rencontrer Brivaël Laurendeau, qui a créé les Cycles Quokka. Ce jeune cadreur de 24 ans est un passionné et depuis 10 ans il vit vélo, il pense vélo, il dort vélo et maintenant dans son atelier il fabrique et invente des vélos pour des clients tout aussi passionnés que lui. 


Brivaël a installé son atelier à La Possonnière, dans un petit village situé sur les bords de la Loire, entre Ancenis et Angers. Le lieu où il s’est installé n’est pas le choix du hasard, mais plutôt celui du retour au source, car après avoir fait son compagnonnage, il est revenu se poser dans le berceau familial.  
Après son bac scientifique Brivaël, qui bricolait des vélos depuis l’âge de 14 ans, a choisi la voie de sa passion, qui le poussait a devenir cadreur. Lorsque il a repeint et construit à l’époque son premier pignon fixe, il a su que ces objets à deux roues et ce sport allaient faire partie de son identité pour le reste de sa vie.
Comme il n’existe pas de formation à ce métier, il est passé par la filière apprentissage via les compagnons du devoir. Il alternait la fabrication  de vélos chez Cyfac et celle de toutes sortes de ferronneries dans les ateliers des compagnons. Après ces 2 ans d’apprentissage il passe en CDI chez Cyfac, se consacrant alors totalement à la fabrication de cadres pour la marque tourangelle. En 2023 il décide de créer son propre atelier pour fabriquer des vélos qui lui ressemble. À 24 ans, Brivaël est un des plus jeune, sinon le plus jeune des artisans cadreurs indépendants. Lors du concours de machines 2023, il a été obtenu le prix du jeune talent, avec une superbe randonneuse conçue pour le Paris-Brest-Paris. Il adore le pignon fixe et propose quelques superbes modèles minimalistes, mais son talent s’exprime également sur la fabrication de gravel ou de randonneuses en acier. 
Je vous laisse écouter Brivaël dans ce Blabla, où son enthousiasme et sa passion ressortent dans chacune de ses phrases.       


Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Quokka : des vélos français, faits à la main

Artisanry

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Artisanal cheese is a true delicacy, crafted with care and attention to detail. To fully appreciate its unique flavors and textures, proper storage and care are essential. Without the right handling, even the finest cheese can lose its character or spoil prematurely. Here’s a detailed guide on how to store and care for your artisanal cheese.  

1. Understand the Type of Cheese  

Artisanal cheeses vary widely in moisture content, fat levels, and aging methods. Soft cheeses like brie or chèvre require different storage conditions than hard cheeses like cheddar or Parmesan. Knowing the type of cheese you have will help you determine how best to store it.  

Soft Cheeses: These are more delicate and prone to spoilage. 

Hard Cheeses: These are more durable and can last longer with proper care.

Blue Cheeses: Require careful handling to maintain their unique molds while avoiding contamination of other cheeses.  

2. The Right Wrapping Materials  

Avoid plastic wrap, which traps moisture and can cause the cheese to become slimy or develop flavors. Instead, use cheese paper or wax paper, which allows the cheese to breathe while protecting it from drying out. If you don’t have cheese paper, parchment paper works well as an alternative.  

Wrap the cheese loosely to provide airflow but securely enough to keep it protected. Place the wrapped cheese in a resealable bag or an airtight container to maintain the right level of humidity.  

3. Ideal Storage Conditions  

Cheese thrives in a cool, slightly humid environment. The vegetable drawer in your refrigerator is often the best place, as it provides a stable temperature (around 35–45°F or 2–7°C) and humidity. Avoid storing cheese in the freezer, as freezing alters its texture and can degrade its quality.  

If you’re storing multiple types of cheese, keep them separated to prevent flavors and molds from mingling. Blue cheeses, for instance, can easily transfer their strong aroma to other varieties.  

4. Check for Moisture Balance  

Maintaining the right moisture balance is crucial. Too much moisture can encourage unwanted mold, while too little can cause the cheese to dry out. For hard cheeses, consider placing a damp paper towel in the container to maintain humidity. Avoid letting soft cheeses sit in standing water or overly damp conditions.  

5. Regular Inspection  

Check your cheese every few days for signs of spoilage or changes in texture. If mold appears on hard cheese, it can usually be trimmed off by cutting at least an inch around and below the affected area. However, if mold develops on soft or fresh cheese, it’s best to discard it.  

6. Serving Tips  

Bring cheese to room temperature before serving, which enhances its flavor and texture. Remove it from the refrigerator 30–60 minutes before serving, depending on its size and type. Serve it on a clean surface and avoid cutting cheese with utensils that may have touched other foods, as this can transfer unwanted flavors or bacteria.  

Conclusion  

Caring for artisanal cheese is about preserving the craftsmanship and quality that went into making it. With proper storage, wrapping, and handling, you can ensure your cheese remains as delicious as the day it was crafted. By following these steps, you’ll enjoy the full spectrum of flavors and textures artisanal cheese has to offer, making each bite a celebration of this timeless culinary art.

How To Store And Care For Your Artisanal Cheese?

The Undergrowth. A trip to Portland....

"Craft Sodas: The Essential Guide to Batch and Tunnel Pasteurization for Artisanal Soft Drinks"
Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:
“Craft sodas have revolutionized the beverage industry with their focus on high-quality, natural ingredients, unique flavors, and artisanal production techniques. Unlike mass-produced soft drinks, craft sodas offer consumers a premium alternative that emphasizes taste and authenticity. 

The Growing Market for Craft Sodas
The global craft soda market has witnessed remarkable growth over the past decade. In 2022, the market size was valued at approximately $636 million, and it is projected to grow at a compound annual growth rate (CAGR) of 5.2%, reaching an estimated $825 million by 2028. 

This growth is fueled by shifting consumer preferences toward healthier beverage options and the rise of premium products…“

Click Here for full article: 
https://prowm.com/pasteurization/soda/craft-sodas-batch-tunnel-pasteurization-guide/

Call or Click Here to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs:
https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/

Check out the latest industry news and trends:
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PRO Engineering / Manufacturing Inc.
11175 W Heather Ave., Milwaukee, WI 53224
414-362-1500
sales@prowm.com
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ABOUT PRO ENGINEERING / MANUFACTURING INC.
Trusted | Knowledge | Quality
We have been involved in pasteurizers since 1977. 

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers.

When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers. 

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.

PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades. 
For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at sales@prowm.com or call (414) 362-1500 and ask for Ed Michalski, CEO.
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Craft Sodas: The Essential Guide to Batch and Tunnel Pasteurization for Artisanal Soft Drinks

Artisanal cheese is more than just a product; it is a reflection of the local culture, geography, and history of the regions where it is made. Each wheel of artisanal cheese tells a unique story that connects consumers to the environment and traditions of the area. From the rolling hills of Europe to the diverse landscapes of North America, artisanal cheeses are deeply influenced by the region’s climate, available ingredients, and centuries-old production methods.

The Role of Geography in Shaping Flavor

The geographic location of a cheese influences many of its characteristics, from its flavor to its texture. For example, the climate plays a significant role in the types of milk that are available for cheese production. In regions with abundant dairy farms, such as the Swiss Alps, cheese makers have access to high-quality milk from cows that graze on lush meadows. This access to rich, fresh milk results in cheeses with a distinct, creamy texture and fresh flavor, like the famous Gruyère.

Traditional Methods and Cultural Heritage

Artisanal cheese makers often adhere to age-old methods passed down through generations, creating a product that not only reflects regional flavors but also the cultural history of the area. In many regions, the process of cheese-making has remained largely unchanged for centuries. For example, in the French Pyrenees, the making of Ossau-Iraty, a sheep’s milk cheese, follows techniques that date back to the Middle Ages. This cheese is made using raw milk, and its aging process in the region’s cool caves imparts a distinctive nutty flavor that cannot be replicated elsewhere.

Regional Ingredients and Unique Flavors

One of the most defining characteristics of artisanal cheese is the use of local ingredients. The diet of the animals that produce the milk plays a critical role in shaping the cheese’s taste. Cheeses made from cows, sheep, or goats that graze on specific types of plants will take on the distinct flavors of those plants. For example, the wildflowers and grasses of the Greek islands influence the flavor profile of cheeses like Feta, giving it a herbaceous and sometimes tangy flavor. The saltiness of the sea air and the local herbs also influence the characteristics of Mediterranean cheeses like Pecorino Romano from Italy.

The Influence of Local Agriculture and Livestock

The type of livestock raised in a region can greatly impact the varieties of cheese produced. In the mountainous regions of the United Kingdom, particularly in Wales and Scotland, sheep are more commonly raised for their milk, which is used to produce cheeses like Welsh Caerphilly. The higher fat content in sheep’s milk results in cheeses with a richer texture and more robust flavor. Similarly, the pastoral traditions of the French countryside have led to the development of some of the world’s most famous cow’s milk cheeses, such as Brie and Camembert.

Conclusion

Artisanal cheese is an exceptional reflection of regional culinary traditions. From the influence of geography and climate to the preservation of ancient cheese-making techniques, each cheese is a manifestation of the unique character of its region. The flavors, textures, and production methods of artisanal cheese connect consumers to the history and culture of the areas where they are made, offering a sensory experience that transcends borders and time. Whether enjoying a wheel of aged Gruyère in Switzerland or a crumbly Caerphilly in Wales, the world of artisanal cheese offers a rich tapestry of flavors that carry the essence of their place of origin.

How Artisanal Cheese Reflects Regional Culinary Traditions?

Senegal's artisanal gold mining, the hidden cost of gold, releases toxic mercury, contaminating up to 100 times WHO standards and causing severe health risks in marginalized communities under the Minamata Convention.

Senegal Mining The Painful Gold Cost

In recent years, interest in probiotics has surged, driven by a growing awareness of gut health and its connection to overall wellness. While probiotics are often associated with supplements and yogurt, one of their most flavorful and traditional sources is artisanal cheese. These handcrafted cheeses are not only rich in flavor but also teeming with beneficial bacteria that can support digestive health and enhance the body’s natural microbiome.

What Are Probiotics?
Probiotics are live microorganisms—primarily strains of bacteria and yeast—that, when consumed in adequate amounts, offer health benefits to the host. They aid in maintaining a balanced gut microbiota, which plays a crucial role in digestion, immunity, and even mental health. Fermented foods, such as kefir, sauerkraut, and of course, cheese, are among the most natural sources of probiotics.

Artisanal Cheese and Natural Fermentation
Artisanal cheeses are made using traditional methods that prioritize quality ingredients, small batches, and time-honored techniques. One of the defining features of many artisanal cheeses is natural fermentation, a process during which beneficial bacteria convert milk sugars into lactic acid. This not only preserves the cheese but also develops its distinct flavor and texture.

During this fermentation process, live cultures flourish. These microbial cultures—often referred to as starter or adjunct cultures—play a key role in developing the cheese’s character. Importantly, many of these bacteria are also probiotics that remain active in the finished product, particularly in cheeses that are aged naturally and not subjected to high heat during processing.

Probiotic Potential in Raw and Aged Cheeses
Some of the best probiotic content can be found in raw milk cheeses. Because these cheeses are made from unpasteurized milk, they retain a broader range of microbial life, including naturally occurring probiotics. However, they must be aged for at least 60 days to comply with food safety standards in many countries.

Soft, fresh cheeses like feta, cottage cheese, and chèvre can also contain live probiotics—especially when labeled as containing “live and active cultures.” However, it's aged cheeses such as gouda, cheddar, and alpine varieties that often retain viable probiotics even after extended aging, thanks to the resilience of specific bacterial strains.

Health Benefits of Probiotic Cheeses
Probiotic-rich cheeses can support digestive health by aiding in the breakdown of food and the absorption of nutrients. They may help rebalance gut flora disrupted by illness, poor diet, or antibiotics. Some studies suggest that certain probiotic strains found in cheese may reduce inflammation, improve immune function, and even support cardiovascular health.

What makes cheese a unique probiotic food is its fat and protein content, which protect the bacteria as they pass through the stomach. This "buffering effect" increases the chances that the probiotics reach the intestines alive, where they can exert their health benefits.

Enjoying Cheese for Flavor and Wellness
Incorporating artisanal cheese into your diet is a delicious way to enjoy the benefits of probiotics. Pairing it with other gut-friendly foods like fermented vegetables or whole grains can further enhance its health-promoting properties. However, moderation is key—cheese is still rich in calories and saturated fat.

Final Thoughts
The world of artisanal cheese offers much more than just taste and tradition—it also provides a source of natural probiotics that support well-being. By choosing cheeses made with care and natural fermentation, you’re not only savoring authentic flavor but also feeding your body with beneficial bacteria that promote lasting health.

The Role of Probiotics in Artisanal Cheese

In the world of artisanal cheese, flavor, texture, and character are not achieved by accident—they are the result of careful, deliberate processes that rely heavily on one essential component: natural cultures. These microbial communities are the invisible force behind some of the world’s most beloved cheeses. Their role is not only scientific but also deeply tied to tradition, regional identity, and the philosophy of natural food production.

What Are Natural Cultures?

Natural cultures, also known as native or wild cultures, are collections of bacteria, yeasts, and molds that occur naturally in milk or are cultivated from the local environment. Unlike commercial starter cultures, which are standardized and lab-produced for consistent outcomes, natural cultures reflect the unique microbial landscape of a particular region or dairy. This can include the microflora in the raw milk itself, the equipment used in the creamery, or even the air in the aging room.

These cultures are responsible for initiating the fermentation process in cheese. They help convert lactose (milk sugar) into lactic acid, which is crucial for developing acidity, flavor, and the proper texture in cheese. The variety and behavior of these microbes significantly influence the final product, often giving artisanal cheeses their distinct regional flair and depth of flavor.

Flavor Complexity and Uniqueness

One of the most compelling reasons to use natural cultures in artisanal cheesemaking is the complexity they bring to flavor. While industrial cheeses tend to be uniform in taste, cheeses made with natural cultures can exhibit a wide range of subtle and layered flavors—from grassy and nutty to tangy and earthy. This diversity is a direct result of the microbial interactions that occur during fermentation and aging.

Natural cultures also evolve with time. As cheesemakers reuse and nurture their cultures, the microbial makeup may shift slightly from batch to batch. This natural variation adds to the uniqueness of artisanal cheeses, making each wheel or wedge a small expression of the place and moment in which it was made.

Connection to Tradition and Terroir

Using natural cultures is a practice rooted in centuries-old cheesemaking traditions. Before the advent of refrigeration and modern biotechnology, all cheesemakers relied on the wild cultures present in their raw materials and surroundings. Today, artisanal producers who continue this practice are preserving a form of cultural heritage, allowing modern consumers to experience cheese as it was made generations ago.

Moreover, natural cultures help highlight “terroir”—the idea that food reflects the characteristics of the place it comes from. Just as wine can taste different depending on the vineyard, cheese made with natural cultures captures the essence of its environment. This makes every artisanal cheese not just a food item, but a living piece of regional identity.

Conclusion

Natural cultures are the soul of artisanal cheese. They provide flavor, texture, and authenticity that cannot be replicated through industrial methods. By embracing these wild microbial communities, artisanal cheese makers preserve traditional practices, promote biodiversity, and create cheeses that are not only delicious but also rich in story and sense of place. For cheese lovers, understanding the role of natural cultures adds a deeper layer of appreciation to every bite.

The Role of Natural Cultures in Artisanal Cheese

Mashup TYPE SHIT de Lafève et Gift de DJ Heartstring et Teleshop

TYPE SHIT X GIFT (Lafève x DJ Heartstring n Teleshop)

Record collector, audiophile, producer, time traveler and turntable/digital DJ for over 20 years. 

contact/bookings at:
eyeslowjunglist@gmail.com

https://soundcloud.com/eyes-low-junglist

For over than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. 

As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment. 

We offer a wide range of small, medium and high production sized pasteurizers that address a wide range of production requirements.

PRO Engineering & Manufacturing
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
https://prowm.com/

Responsable éditorial du site Bike Café. 
Editor of the web site Bike Café

Our label specializes in high-quality commercial music designed for a wide range of projects. While our music is not royalty-free, you can easily purchase a sync license through lesfm.net to use our tracks in your videos, advertisements, podcasts, and other media. With a team of over 20 talented musicians, we’re committed to producing impactful music that elevates any project.

New tracks tagged #Artisanal