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Read about the Marchand Brother in the press and on the web

article HK 21 South China Morning Post - December 4, 2011 A labour of love!

 

 

 

article HK 21 article HK 2The Marchand Brothers come to Chez Patrick in Hong Kong

 

 

Le Gros Lorrain de GérardmerTV Magazine - Sunday 26 June 2011

Le Gros Lorrain de Gérardmer

 

 

EVENT - The largest cheese platter ever seen in Hong Konglepetitjournal.com 03 06 2011

Philippe Marchand took part in Hong Kong's Cheese Refiners Day which was held from 2-5 June.

 

HKs First Cheese Festivalnecescity.com 31 05 2011

HKs First Cheese Festival

Philippe Marchand will be attending Hong Kong's first ever cheese festival to represent French cheese.

 

HKs First Cheese Festivalnecescity.com 31 05 2011

HKs First Cheese Festival

Philippe Marchand will be representing French cheese at Hong Kong's first ever cheese festival.

 

Cheese festivalMarc's World 05 06 2011

Cheese festival

 

 

Voyage du fromagedimsumandthensome.com.hk 03 06 2011

Voyage du fromage

 

Cheese, You and Me, We Can Be Friends AgainReal Housewife of Hong Kong 07 06 2011

Cheese, You and Me, We Can Be Friends Again

 

 

Cheese Refiners Days Festivalpartnernet.hktourismboard.com 06 06 2011

Cheese Refiners Days Festival

 

Cheese festivalRACHELLE'S RAMBLINGS.com 06 06 2011

Cheese festival

 

 

Deluxe Trend Thursdayimpactasia.com 02 06 2011

Deluxe Trend Thursday

 

 

Cheeses from Lorraine en route for Hong Kong business-in-lorraine.com 01 06 2011

Cheeses from Lorraine en route for Hong Kong

 

article Fashion-premier.com 03 06 2011article Fashion-premier.com 03 06 2011

 

 

French Raw Milk cheese finds its way to Hongkong3wheeledcheese.com 31 05 2011

French Raw Milk cheese finds its way to Hongkong

 

Five Cheeses You've Never Heard Ofperishablenews.com 31 05 2011

Five Cheeses You've Never Heard Of

 

 

Five Cheeses You've Never Heard Ofpartnernet.hktourismboard.com 31 05 2011

Five Cheeses You've Never Heard Of

 

Rare time for cheese thestandard.com.hk 27 05 2011

Rare time for cheese

 

Melt into your French Moment with Cheese and Wine!!sopexa.com.hk - French Moment 2011

Melt into your French Moment with Cheese and Wine!!

 

 

La Semaine, March 2011

SingPao 2011
SingPao

The Marchand Brothers' cheeses get publicity in China

 

 

La Semaine, March 2011

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.

 

Nancy Femme, Spring 2010

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)... "

 

Nancy Femme, Spring 2010

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

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

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 <I>Tout un fromage</I>

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

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

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, December 2006 French cheesemaker embraced by the Japanese

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

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... "

 

EST REPUBLICAIN  Rabelais award goes to a Nancy-based producer

EST REPUBLICAIN
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... "

 

Latest news

Comparing raw milk to pasteurised milk is a bit like comparing an apple to apple sauce...

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 (French Society of cheesemaker-maturers)
- guardians of cheese heritage

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).