Le Gros Lorrain de Gérardmer
Philippe Marchand took part in Hong Kong's Cheese Refiners Day which was held from 2-5 June.
HKs First Cheese Festival
Philippe Marchand will be attending Hong Kong's first ever cheese festival to represent French cheese.
HKs First Cheese Festival
Philippe Marchand will be representing French cheese at Hong Kong's first ever cheese festival.
Voyage du fromage
Cheese, You and Me, We Can Be Friends Again
Cheese Refiners Days Festival
Deluxe Trend Thursday
Cheeses from Lorraine en route for Hong Kong
French Raw Milk cheese finds its way to Hongkong
Five Cheeses You've Never Heard Of
Five Cheeses You've Never Heard Of
Rare time for cheese
Melt into your French Moment with Cheese and Wine!!
The Marchand Brothers' cheeses get publicity in China
La Semaine, March2011
Philippe Marchand's heart goes out to the Japanese
Philippe Marchand left Tokyo just a few days before the earthquake and is since extremely concerned for his Japanese friends.
La Semaine, December 2010
Asia, the other land of Cheese…
"This year, the 130-year-old establishment Maison Marchand changed its name to become the Fréres Marchand (The Marchand Brothers)... "
Est Républicain, September 2010
The Rebirth of Gros Lorrain cheese…
"After two years of research, a Nancy-based cheesemaker and affineur (cheese-maturing expert) along with a producer in the Vosges Mountains of Lorraine, have resurrected the forgotten cheese named Gros Lorrain..."
Nancy Femme, Spring 2010
The Marchand Brothers' Saga…
"Several distinctively gourmet addresses - the Market, the Petit Resto, the P’tit Cuny, and the P’tit Cuny shop… "
LECOQ GOURMAND, December 2009
An excellent cheesemaker in the Lorraine region
"Every one in Nancy knows of Philippe Marchand and his passion for cheese, which led to him being named Cheesemaker of the Year… "
EST REPUBLICAIN, 2008
Tout un fromage
"The Maison Marchand, a genuine Nancy institution, is writing a new page of its history, in Japan... "
EST REPUBLICAIN, November 2006
International cheese news
"In addition to the several tonnes of cheese sold in Nancy and throughout the Vosges region, the Marchand family sells just as much in Japan... "
L’EXPRESS, May 2007
An ode to the pleasure of cheese
"Nancy-based traditional cheesemaker orchestrates a wonderful range of hard and soft cheeses".
France Soir, Decembre 2006
French cheesemaker embraced by the Japanese
"Each year, from his base in Nancy, Philippe Marchand exports several tonnes of cheese to Tokyo; now he is trying to open other doors in Asia ... "
LE POINT, September 2003
The Marchand empire
"Philippe Marchand, known for being the region's best cheesemaker - and also THE specialist in seasonal game - is along with his two brothers... "
Rabelais award goes to a Nancy-based producer
"Nancy-based cheesemaker, Michel Marchand, was awarded the gastronomy trophy in his category, in what are considered as the Oscars of the food world... "
As explained in the section on different milk types, using raw milk is the only way to capture the genuine essence of the terroir with the full richness, character and flavour of the pastures on which the milk-producing animals graze. Thanks to their biodiversity, these green pastures themselves bestow a wide range of aromatic molecules on the milk. This is why the farmer plays such an important part in the process, as does the milk collection, which for raw milk must take place on site or locally at village level. This also explains why some cheeses have such a distinctive character and offer such a rich experience for the senses. Taste apart, producing cheeses from raw milk is also about keeping age-old traditions alive. Raw milk cheese is important to cultural heritage; its production helps to maintain rural economic activity and protects a field of work which has is many cases been abandoned since becoming dominated by industry and its centralising powers. As regards the food hygiene risks linked to eating cheese made from raw, unpasteurised milk, may we dare to suggest that this is an argument used to advocate industrial cheesemaking rather than any form of food hygiene practices. If hygiene and storage regulations are met, it is no more dangerous to eat raw milk cheeses than those made from pasteurised milk. What is important is knowing how to choose a supplier and following some basic hygiene rules at home. Some epidemiological studies have even shown that eating fermented products with complex flora can have advantages such as improvements to the immune system, protection against asthma and allergies and the provision of a natural barrier to pathogenic micro-organisms.
The Cercle des fromagers-affineurs is above all an association of friends and acquaintances who are all mad about cheese. However, this association also provides each region with the opportunity for reflexion, experimentation, and preparation for the future as regards the cheese making and maturing profession.
This friendship is materialised by constant mutual support between the different regions, including for the supply of cheeses from each other's regions where members have close relationships with producers.
Cheese - a living heritage
The level of solidarity and friendship within the society are such that they help to protect this national heritage that is cheese. Raw milk cheese is intrinsically linked the living world with its local plant and herb populations, local species of animals - which are in many cases threatened by extinction - microbial ecosystems, special cheese-maturing locations (such as caves) and unique landscapes.
By helping small-scale producers of raw milk cheeses in the various French regions to continue following traditional practices, to aim for excellence and to distribute their cheeses at local, regional, national and, if possible, even international level the society's members act as guardians of national cheese heritage.
In every region, the society's members strive to safeguard cheeses which are at risk of becoming extinct. Their aim is to meet with young farmers who can potentially keep traditional methods alive and thus promote their milk on this basis. The association also helps these farmers to implement savoir-faire which is at risk of dying out and encourages interaction with the other actors in the cheese industry.
An enriching dialogue
The society's members do much work on the ground and are in constant contact with those who represent the different terroirs and areas of their region. They attach great importance to ensuring dialogue between the sector's different actors, such as producers, milk collectors, cheese maturing specialists and restaurant professionals because they are convinced that such dialogue is enriching for everyone.
The society's members live and breathe their passion for cheese and are always delighted to champion authenticity and flavour. Moreover, they are extremely pleased to see that their customers are more interested in the quality of a product than its presentation or the impact of marketing and advertising.
Committed to quality
In accepting to sell only cheeses made genuinely from natural raw milk, these cheesemaker-maturers have made a true commitment to quality. While the prices of their cheeses reflect this quality, they also testify to the savoir-faire which has gone into each stage of the cheesemaking process.
At the end of this chain of activities, for example, society members often organise meetings with restaurant professionals to help them present their cheese platters better. They guide them on a range of topics, from from how to advise diners, how to cut cheeses properly, reasons for respecting the seasonality of cheeses and the ideal food and wine pairings.
In this respect, the society truly works in partnership with the other actors of the sector. Moreover as a guardian of cheese heritage, it is an extremely committed and persuasive partner.
The Members of the Cercle des fromagers-affineurs are listed alphabetically hereafter: François Bourgon in Toulouse (Haute-Garonne), Eric and Patricia Lefèvre in Paris, Philippe Marchand in Nancy (Meurthe-et-Moselle), Olivier Nivesse in Clermont-Ferrand (Puy-de-Dôme), François Olivier in Rouen (Seine-Maritime), Philippe and Romain Olivier in Boulogne-sur-mer (Pas-de-Calais), Jacky and Christine Quesnot in Colmar (Haut-Rhin), Olivier and Emmanuelle Régent in Vannes (Morbihan), Harry Schockaert in Malines (Belgique), Stéphane,Michelle and Vincent Vergne in Nîmes (Gard).
Senior members: Daniel Boujon in Thonon-les-Bains (Hte-Savoie), Yann Auger in Vannes (Morbihan), Xavier Bourgon in Toulouse (Haute-Garonne),Pascale and Jean d'Alos in Bordeaux (Gironde), Michel Peeters in Ghent (Belgium).