Sustainable gastronomy and artisan cheese & dairy products go well together!

June 18 is the international Sustainable Gastronomy Day (United Nations)

Sustainable gastronomy means a cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets … Read more

Sustainable gastronomy and artisan cheese & dairy products go well together!

Sustainable gastronomy means a cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates. All done in a way that … Read more

FACE Newsletter

May 2021

Here you find the latest newsletter about the association's activities: Conclusions of FACE’s latest Council meetings Update on FACE’s membership in 2021 Little “panorama” of FACE’s activities News from Croatia: Education of cheesemakers about the European Guide (GGHP) News from … Read more

The booklet of good practices in the sustainable management of mountain pastures is out

In April 2021, OREKA MENDIAN published a booklet of good practices showcasing 31 inspiring examples for the sustainable management of mountain grasslands gathered across 18 European countries. OREKA MENDIAN is a project to support sustainable pasture in … Read more

European Farmhouse Dairy Solidarity needed

The earthquake in Croatia at the end of December also affected members of our Croatian member organisation SirCro. Now they are preparing to rebuild and repair one heavily damaged farmhouse dairy. For this particularly hard-hit cheese dairy, we … Read more

FACE in itinere

Third newsletter

Improving the access of farmhouse and artisanal cheese and dairy producers and sellers to training programmes adapted to their specific needs, using networking and mobility around Europe. The funded part of the project FACE in itinere is … Read more

FACE Newsletter

February 2021

Here you find the latest newsletter about the association's activities: Welcome to the association of Hungarian cheesemakers! FACE published its strategic plan for 2021 -2022 Conclusions of FACE’s Council meeting of 28.01.2021 Presentation of Norsk Gardsost, FACE’s Norwegian full member We … Read more

Kulning: The Swedish Herding Calls of the North

A hypnotic singing tradition

“We were born into labor and responsibility. And it has followed us our entire lives. It’s in our blood.” These words struck me deeply. This was 2017, and I was listening to recordings in Dalarnas museum’s sound … Read more

FACE in itinere Info Days

Report of the first tour

The FACE in itinere project ended in December 2020. The project dedicated to facilitate for future and current cheesemakers or sellers gaining experience and exchanging in Europe. The website www.itinere.eu built with the support of Erasmus+, offers … Read more

FACE in itinere

Second newsletter

Improving the access of farmhouse and artisanal cheese and dairy producers and sellers to training programmes adapted to their specific needs, using networking and mobility around Europe. FACEnetwork created the FACE in itinere project to make it … Read more

FACEnetwork had its annual General Assembly

online on 20 and 21 October 2020

Between 30 and 35 members were present online to attend parts or the totality of this unusual General Assembly. In addition to the classical points membership evolution, Council’s and workgroups’ activity and financial statements, the participants did exchange … Read more

FACEnetwork attended the Civil Dialog Group Milk

16 October 2020

It was an online meeting with around 50 participants. The coordinator of this meeting was Brigitte Misonne, head of Unit G3 of DG Agri “Animal products”. The chairperson of the CDG Milk is from the CELCAA … Read more

Food Is More Than the Sum of Its Parts

Effects of Full-Fat and Fermented Dairy Products on Cardiometabolic Disease

Current dietary recommendations to limit consumption of saturated fat are largely based on early nutrition studies demonstrating a direct link between dietary saturated fat, elevated blood cholesterol levels, and increased risk of cardiovascular disease. As full-fat dairy … Read more

FACE in itinere

Online inventory of European training courses and exchange program for internships and visits to cheesemakers and retailers

FACE in itinere is the (very Latin!) name of the new programme lead by FACEnetwork thanks to the support of Erasmus+. Its main objective is to provide to current and prospective cheese and dairy makers and … Read more

Raw milk producers with high levels of hygiene and safety

New study with practices that have been developed for safe raw milk production

There is world-wide increasing interest in the consumption of unprocessed, natural food commodities including fresh (unpasteurised) milk and milk products. Consumers are actively seeking out raw milk, partly due to health reasons, but also for taste, … Read more

Winner of the Video Contest 2019

Visions of farmhouse and artisanal cheesemaking

Here we are presenting the winner videos of this year's contest. The first price goes to Sweden. With the video "Svedjan Ost" Pär Hellström won a 3-day farm visit to farmhouse cheesemakers in a country of choice. … Read more