Reservations for the 442^nd chapter in Paris – Farm Exhibition, on february 26^th 2012, are closed.

Website : http://www.salon-agriculture.com/

January 16, 2012, Roland Barthélemy chaired the creation of the North American Club of the Guild during International Fancy Food Show and 439th Induction Chapter in San Francisco.

North American Club

From left to right, front row: Cathy Strange, Roland Barthélemy, Philippe Chevrollier.
Back row: Pierre Couzot, François Schmitlin, Louis Aird, David Gremmels.

The inductees to the rank of “Garde et Juré de la Guilde” are:

Debra Dickerson – Cowgirl Creamery CA, Jeffrey Roberts – Cow’s Creek Venture VT, Ed Spangenberg – Peterson Distributors WA, Michele Buster – Forever Cheese NY, Carlos Yescas – Mexico, Max Sherman – Marin French and Laura Chenel – Chevre CA, Antony Utrie – DCI WI.

Find some pictures of the event in our photo gallery and many more on http://moanalanijeffrey.smugmug.com/ web site.

Photos from chapter in Melbourne are in the gallery.

Chapter in Melbourne

From left to right : Guillaume Brahimi (Chef), Nick Haddow (Cheese maker Bruny Island Cheese Company), Jeremy Spradbery (Calendar Cheese), Pierre Cousot, David Herbert (Calendar Cheese), François Schmitlin, Richard Thomas (Cheese maker et Affineur), Roland Barthélemy, Laurie Gutteridge [background] (Affineur and educator), Philippe Mouchel (Chef), Laura Simon (Calendar Cheese), Cathy Strange, Sophie Classon (Cheese retailer), Will Studd, Marijke Ferdinands (Calendar Cheese), Anthony Femia (Affineur), Simon Johnson, Carla Meurs (Cheese maker Holy Goat), David Gremmels, Phillippa Grogan (Baker), Bill Tzimas (Cheese retailer), John Lethlean [background] (Food writer), Kris Lloyd (Cheese maker Woodside Cheese Wrights), Dominque Bouchait, Max Allen (Wine writer).

A French TV broadcast on Sunday, January 29, 2012 was themed upon the appeal of raw milk cheese in North America:

“The North American consumers have reacted to the bland and sterile food that had invaded their diet. They are now demanding more and more raw milk cheese, with scents of cows and countryside! The volume of traditional cheeses has been multiplied by a thousand in ten years in the US! The US food industry did not a mistake by seizing the ancient secrets of French cheese manufacture. In France, however, the situation is the opposite. Raw milk cheeses represent only a tenth of national output. However, many producers refuse to give up … “

The video, in French only can be viewed only from France, before February 5, 2012: http://www.pluzz.fr/la-guerre-des-fromages-qui-puent.html (00:51:41)

You may watch an excerpt (in french) below:

Sunday, February 26th, 2012: Paris Food Show (France) – General Farming Exhibition & Cheese Exhibition

442nd Induction Chapter

THE WESTIN PARIS–VENDÔME

PROGRAM:

Hotel & Resort WESTIN PARIS-VENDÔME
3, Rue de Castiglione – PARIS 1^er

6:30pm – 7:30pm: Reception and aperitif.

07:30pm sharp: 442nd Induction Chapter

08:15pm : Gastronomic dinner in Candles

REGISTRATION AND PAYMENT:

Participation form to be returned before February 15th, 2012 to the office: Click here to download

Rates:

Per person: € 155.00

– By check: See Participation form above

– Cash (Euro only): Directly on site.

– Online by credit card:

Secured payment

Click here to proceed to online checkout