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From an image to a network! About the development of FACE
Marc Albrecht-Seidel Lidzbark Warmiński (Poland) 07.06.2013
Farmhouse cheesemakers in Europe
Milk processed at the
farmhouse
a living tradition in the past as
today
Farmhouse cheesemakers in Europe
Approx. 30,000 farmhouse
cheesemakers
out of them about 13,000 (2,300
members) represented in the
European Farmhouse & Artisan
Cheese and Dairy Producers
European Network
The European network develops
2006
The PEP Caprin invites the
German delegation to France.
The European network develops
2006
The cooperation and exchange
of experiences begins.
Exchange of teachers and
technicians
Exchange of research resultst
and expertises
The European network develops
2009
1st European Farmhouse and
Artisan Cheesemakers Congress
(in France)
(3 participating countries)
The European network today
April 2013
5th European Farmhouse and
Artisan Cheesemakers Congress
(in Ireland)
(11 participating countries)
The European network today
October 2012, Paris (France)
23 partner structures
with 11 cheesemakers
associations founded FACE-
Network
April 2013, Cork (Ireland)
11 cheesemakers
associations adopted the
statutes of FACE-Network
Representing about 2,300
farmhouse & artisan
cheesemakers
The European network in the future
At present we are in dialogue
with Denmark, Luxembourg,
Portugal, Austria, Slovenia,
Croatia and Greece.
We aim to enthuse more
European countries about the
Network.
Every country is welcome to
join our network.
FACE – Membership Structure
Category Conditions to apply in the
category
Adhesion fees Type of participation
Full member structures representatives of
farmhouse and/or artisan
cheesemakers (producers
associations, artisans
associations, breeders
associations which has to
deal with cheesemaking…)
10€/cheesemaker
represented by the
member/year
Voting rights
Partner member organizations working in the
field of the development
(technical, economic…) of
cheesemaking sector, such as
notably: technical and/or
scientific centers and
institutes, training centers,
organizations making advice
services, universities,
consumer associations …
200€/year Consultative voice
Associate member individuals 20€/year Consultative voice
Sponsors commercial companies, such
as notably: equipment
retailers, laboratories…
500€ minimum/year Consultative voice
FACE Organisational Chart
Full Members Partner & Associate
Members
Sponsors
General Assembly
Council Council Board
Workgroups
FACE Head Office
Legitimacy Affiliates
Sanitary inspectors Committee
Strategy Elected Persons
Operations Employees
Advice Experts
FACE – Full Members
Full member Country Number of
cheesemakers
Voting rights
Sveriges Gårdsmejerister Sweden 72 1
Bond van Boerderij-Zuivelbereiders (BBZ) Netherlands 278 3
Fédération Nationale des Éleveurs de Chèvres
(FNEC)
France 1.000 (10.000) 10
Red Española de queserias de campo y artesanas - Spain 21 1
The Irish Farmhouse Cheesemakers Association
(CAIS)
Ireland 36 1
The Specialist Cheesemakers Association (SCA) United Kingdom 160 2
Stowarzyszenie "Serowarzy Rodzinni" Poland 14 1
Associazione delle Casare e dei Casari di Azienda
Agricola
Italy 50 1
Verband für handwerkliche Milchverarbeitung im
ökologischen Landbau e.V. (VHM)
Germany 537 (900) 6
Suomen Piensuusrolaymiosiys Finland 25 1
Norsk Gardsost Norway 85 1
Our Objectives
Preservation of European
cheese diversity
Our course of action:
Identification of common
problems
Exchange of information and
opinions
A representation of interests
throughout Europe
Preparation of a joint
statement
Joint processing of projects
FACE Council
Action 1: Functioning of the network
Missions of the council
Council excercises all power of
management and administration, by
delegation of the General Assembly
Preparation of meetings
Financing of the networks
structure
Putting information on the
website
FACE Council
Action 2: Lobbying at european level
Continuous contact and exchange
Continuous exchange of
experiences with the
DG SANCO
A flexible application of EU law
is practiced very differently
within each country.
A continuous exchange with the
DG SANCO should improve
transparency and understanding
for the problems of farmhouse
cheesemakers in order to create
accebtable solutions to these
problems.
FACE Council
Action 1: Lobbying at european level
Continuous contact and exchange
Next actions
Mobilisation of a group of
European Members of
Parliament which supports our
projects before summer
Request of a stand in the scope
of a European Parliament
session
Next meeting
September 2013 during Cheese,
Slow Food Festival in Bra/Italy
The Networks structure
4 workgroups were
established.
Each workgroup developping
projects to relevant topics.
Decision are based on
equality and made during the
annual European Farmhouse
Cheesemakers Meeting.
Cheese
making
technology
Hygiene
Marketing of
cheese and
milk products
Goat meat, by-
product
of the
production of
goat cheeses
Workgroup „Hygiene“
European Guide to Good Hygiene
Practice
The guide is expected to improve the
flexible application of EU-Hygiene-
Package.
Farmhouse cheesemakers receive
support for
preparation of hazard analysis,
application of qualified monitoring
measures as well as
an adequate reaction in case of
emergency.
Action 1: European Guide to Good Hygiene Practice
Improvement of the flexible application of EU-Hygiene-Package
Workgroup „Hygiene“
Regular exchange to questions of
production hygiene
A major concern of our network is to
constantly improve the product‘s
safety.
Therefore we communicate practical
experiences, risk analysis and
research findings.
Query fever
VTEC
Tuberculosis
Toxoplasmosis
Action 2: Regular exchange
Developing of mutual support
Workgroup „Marketing“
Definition for Farmhouse cheese
At present only France and the
Netherlands have a definition:
France: Fromage fermier
Netherlands: Boerenkaas
For joint marketing projects a valid
European wide definition for
farmhouse dairy-products will be
necessary.
Action 1: Definition for farmhouse cheese
Searching for a european wide definition
Workgroup „Marketing“
Price formation of cheese
Prices of farmhouse
cheese are showing a
wide range.
The workgroup is
preparing a calculation
model that enables an
European wide
comparison of prices and
expenses and in order
increases transparency
and understanding of
differing prices.
Action 2: Price formation of cheese
Creating a calculation model
Workgroup „Marketing“
EU co-financed promotion campaign
„Discover Farmhouse Dairy & Cheese“
The grant proposal of the
Netherlands, Germany and Ireland
had been accepted by the EU.
Beginning of the campaign in July
2013.
Other countries are welcome to send
in an own grant proposal
Action 3: European wide promotion campaign
Beginning of the campaign „Discover Farmhouse Dairy & Cheese“
Workgroup „Marketing“
Action 3: European wide promotion campaign
Beginning of the campaign „Discover Farmhouse Dairy & Cheese“
Action 1:
Information on
the internet,
social media ,
educational
materials
Action 2:
Month of the
Farmhouse
Cheese;
Cheese
Competition
Action 5:
Consumer
tastings
Action 6:
PR Campaign
Action 3:
Recipe cards
and
consumer
leaflets
Action 4:
Farm Visits / In-
School
Trainings
Workgroup „Marketing“
Action 3: European wide promotion campaign
Beginning of the campaign „Discover Farmhouse Dairy & Cheese“
Workgroup „Goat“ – First actions
European Recipe Book
Cooking with goat meat is barely
known.
A recipe book had been created.
Workgroup „Goat“ – First actions
European Recipe Book
Cooking with goat meat is barely
known.
Next actions
Completion of the recipe book
Translation into several
languages
Completion of the internet portal
Next meeting
September 2013 during Cheese,
Slow Food Festival in Bra/Italy
Workgroup „Technology“
Questionnaire: milk storage
Questionnaire: control of milk
quality
Action 1: Raw milk
Exchange of experience on milk storage and control of milk quality
Workgroup „Technology“
List of starters and
rennets used in Europe
List of benefits and
critical points for each
method
Availability of starter and
rennet types GMO free
Action 2: Ingredients
Exchange of experience on starters and rennets
Workgroup „Technology“
Questionnaire
(What the needs are in every
country?)
Gathering documents about
cheese technology
Creating a online data base of
cheese defects
Action 3: Cheese defects
Exchange of experience on cheese technology
Workgroup „Technology“
Action 3: Cheese defects
Online data base of cheese defects
Workgroup „Technology“
Action 3: Cheese defects
Online data base of cheese defects
Workgroup „Technology“
Action 3: Cheese defects
Online data base of cheese defects
Workgroup „Technology“
Action 3: Cheese defects
Online data base of cheese defects
Workgroup „Technology“
Action 3: Cheese defects
Online data base of cheese defects
Raw milk
Add culture
Add rennet
Workgroup „Technology“
Gathering documents about
benefits of raw milk
Creating a leaflet about benefits
and risks of rawmilk
Action 4: Nutrients
Exchange of experience on benefits and risks of raw milk, contents of milk
Workgroup „Technology“
Action 5: Cheese tasting
Exchange of experience on cheese tasting methods and judges training
Any actions planned yet
More Informations
www.face-network.eu
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