What a service!

We make your cheese import easier

Cheese knowledge
We offer you a full knowledge about the cheese making and all the cheese related themes

Export documents
We look after the necessary documents and provide the knowledge about specific regulations and usages (logistic, sanitary, legal, labelling, international commerce …)

Quality controls
Besides the controls made by manufacturers, our quality manager checks several times a week the quality of the goods when delivered into our warehouse (aspect, weight, correct packaging, ripening, labelling, temperature…).

Marketing information
brochures, commercial and technical documents, with picture, description, nutritional values. Information about the way to present cheeses on a board, choose a wine that matches the cheeses and to prepare a cheese tray. Please have a look at our small ABC of cheeses

Logistics
thanks to the partnership with the major transport companies and forwarding agencies we can organise the cool despatch of goods by air, boat or simply by road.

Competitive Buying
Direct access to the French market and possibility if necessary to organize for customers direct and special deals with selected producers.

Small quantities consolidation for various cheeses, frequent periodical shipments

Freshness of our cheeses
Weekly or fortnightly orders are supplied on demand and consolidated just in time. Shelf-life is guaranteed for each cheese we sell

New products
we regularly organise internal tasting sessions and select new products for our customers.

Cheese on demand
we will be happy to look for a specific cheese that you or one of your customer request.

Small ABC of cheeses

If you are interested in cheese, you will discover ancient production processes in the light of modern science. This also means we must never forget that cheese contains life! Only a few basic pieces of information can help to better inform and advise your customer. These extracts from the Fromi education of sales personnel will help you.

What is meant by raw milk?

Raw milk is milk which must not be warmed above 38°C; so, unlike pasteurized milk, it keeps its original flora. Raw milk must be handled with care and be processed very quickly. This is done thanks to the short distances between the milk farms and the plants producing raw milk cheese.

Raw milk cheese specialties are different from pasteurised cheeses mainly in that they:

• undergo a special maturing process: Depending on the quality of the milk, the time of the year and the maturing conditions, the same type of cheese can develop very differently during the maturing process because of the original milk flora.
• have a typical and absolutely unique flavour with many different nuances.
  

Why are raw milk cheeses better from a nutritional point of view?

• Because the quality of the milk is so much better. The cows are fed just like in former times. For some types of cheeses, farmers use more robust cow breeds that are better able to adapt to the mountain climate. The milk's bacteriological and physiochemical quality is therefore superior; however, the amount of milk that can be produced is much smaller.
• Because the quality control is so much more intensive. The quality control for raw milk cheese is stricter and conducted more frequently. The milk that will be used is analysed daily prior to the making of the cheese. The farms that produce the milk are also inspected more frequently.
• Because the milk is collected more often. Milk for raw milk cheese is collected from the farmers fresh every single day. There are even some regions where the farmer delivers the milk to the cheese dairy in the morning and in the evening. The milk for making pasteurised cheese is collected only every 2 or 3 days.
• Because the work at the cheese dairy and during the maturing is still carried out according to the traditional trade.
  • Raw milk cheese is made every single day, including Sundays and holidays, because the milk cannot be stored.
  • Raw milk cheese is generally made according to the methods of the traditional trade.
  • Raw milk cheese is more sensitive and requires more care, more attention and a more careful treatment by qualified experts during its maturing process.

The characteristic flavour of all raw milk cheeses varies depending on the type of milk used, the season, the maturing conditions, and the degree of ripeness.

The ripening

What is meant by ripening?
Ripening is the process by which the milk-mass changes due to the activity of enzymes. Several enzymes assist in the ripening process: natural milk enzymes, milk bacteria, red enzymes (e.g. Linens), several types of mould (Pennicilium family: Candidum, Roqueforti, etc...) and yeast.
How can the ripening process be influenced?
Depending on the type of cheese, the ripening process can be influenced while respecting several factors such as temperature, ventilation, humidity, curing and washing of the rind, and the regular turning of the cheese.

Epoisses AOC

Camembert

Crottin de Chavignol AOC

Hints and Tips

What is the real fat content in cheese?
The indicated fat content refers generally to the dry matter. You can calculate the absolute fat content by using the following formula:

How is cheese classified?

Cheese is grouped in different categories to establish a standard classification system. The classification is based on the moisture content of the fat-free cheese-mass:

What is meant by AOC ?

"Appellation d'Origine Contrôlée" (French Label of Origin) means that the origin of the cheese is controlled. This is an official French label of quality which ensures you that the cheese is: made following a traditional production process and in a specific region tested according to the strictest conditions for quality control generally made from raw milk There are about 50 kinds of cheese with AOC Label in France

click to enlarge the image

Different milks from different animals

	Sheep Sheep milk has a particularly tangy flavour. The most famous cheese made from sheep milk is the Roquefort, which is only made between December and June.
	Buffalo These wild buffalos with their typical long and often bent horns came from Asia to Europe in the 15th century. They are very popular not only because of their high-quality milk but also because of their meat. Only very few cattle farms in France use the buffalos’ milk for cheese making. Buffalo milk is known to create a very strong flavour and is usually mixed with cow milk.
	Goat Goat milk is protein rich and easily digestible. The flavours of the Fromi goat cheeses range from very fresh to very astringent!
	Cow Most types of cheeses are made from cow milk. 85% of it is water, the rest is protein, milk fat, lactose, minerals and vitamins. This is a great source for energy!

Tips how to arrange a cheese tray

A cheese tray should be stored between 8° and 10°C and 90% humidity.

The arrangement of the cheese on the cheese tray is extremely important. A wooden plate or wicker basket form the ideal background to focus attention on the cheese in the counter. Cheese also looks appetizing when presented on a marble or a glass tray.

Naturally, there are no limits to your imagination when it comes to decorating your cheese tray: you can use leaves, small vegetables and fruits (such as radish, tomatoes, nuts, grapes ....) to make your cheese tray more attractive.

Last but not least, bread: walnut bread, raisin bread or caraway bread depending on the type of cheese. Make sure not to overload the cheese tray. Better to use two cheese trays instead of one.

To stimulate the taste buds, the cheeses should be unpacked and arranged clockwise, beginning with the mildest and ending with the strongest. Your guests can first enjoy the milder cheese types and later move on to the stronger cheeses. You should take the cheese out of the refrigerator about one hour before serving it, so that its flavour can develop (ensure that you clean the cutting surfaces).

Of course, there must be a fine wine to accompany the cheese. The milder the cheese is, the lighter the wine should be. The more aromatic the cheese is, the more full-bodied the wine should be. Piquant hard cheeses or very ripe soft cheeses are beautifully complemented by a fine red wine. In any case, you never make a mistake serving a wine produced in the same region as the cheese. Otherwise, feel free to experiment.

Otherwise, remember the proverb: „Les goûts et les couleurs ne se discutent pas !“ (There is no accounting for taste!)