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