Uncategorized

In raising dairy sheep, activity intensification – meaning increasing dairy production through genetic progress – has led to an increase in feed purchases. In consequence, economic results of farms are finding themselves more and more dependent upon the price of commodities. In light of climate changing, improving their feed self-sufficiency has become a way to […]

As part of the French Biodiversity Plan, the ministries responsible for agriculture, the environment and urban affairs have put in place a working group aiming to fight against the artificialization of land. Land artificialization refers more broadly to the occupation of space and to urban and territorial projects desired by local governments and their inhabitants. […]

The Roscoff onion, under protected designation of origin status since 2009, is a vegetable grown on the northern coast of the Finistère department of Brittany in northwestern France. It is known for its “rosé” color, its fruity and almost sweet taste when eaten raw, and the fact that it almost melts in your mouth when […]

Saint Félicien cheese is a smooth, creamy and slightly salty and nutty cheese produced in the village of Saint Félicien in southeastern France near the city of Grenoble. Originally, the cheese was produced with raw goat milk, but some varieties can today made with pasteurized or raw cow milk. It is exclusively produced in the […]

Chabichou du Poitou is a raw goat milks cheese with a white interior and a soft white crust, made exclusively in the area of Poitou. It has benefitted from Protected Designation of Origin status since 1990. The term “chabichou” comes from Latin via the French minority language Occitan, and means goat. Historians think that the […]

Camembert from Normandy is a raw cow milk cheese, with a soft, slightly salty crust and whose milk is produced and processed exclusively in the Normandy region of France. It has been protected in the European Union by protected designation or origin status since 1982. Camembert is also the name of a small village in […]

Brie de Meaux is a soft, cow’s milk cheese made of raw milk and produced in the town of Meaux in the outskirts of the Paris, from where it takes its name. An essential figure on the plates of France, Brie de Meaux was crowned the “King of Cheese” at the Vienna Congress of 1815 […]

Maroilles cheese is a soft, cow’s milk cheese made in the north of France. It has benefited from protected designation of origin status since 1996 at the European level, and since 1976 at the French national level. Named for the small town of the same name in the north of France, the cheese is strongly […]

For the 22nd consecutive year, French people celebrated the annual Bread Festival, which takes place over a week around the date of Saint Honoré’s Day, the patron saint of bread, May 16. This festival offers the opportunity to learn everything there is to know about making bread, pastries and other sweet products, thanks to French […]

The fight against antibiotic resistance is a major and global public health challenge. The decrease in effectiveness of antibiotics affects the health of humans, animals and ecosystems, the health of all being interconnected and forming one whole. In the domain of animal health, France’s commitment to meet this challenge is the Ecoantibio plan. This plan […]