In a delightful fusion of culinary creativity and regional pride,cheesemaker cheese-bar-à-reims-activity-6984062527261261824-COD9″ title=”La Champagne a du Goût sur LinkedIn : Un Cheese Bar à Reims”>Brice Debray has introduced a unique cheese shaped like a champagne cork,aptly named “Bouchon de Reims.” this innovative product,crafted in collaboration with goat breeder Emmanuel Pillault,took nearly a year to perfect and is now available in various sizes,including the original,Jeroboam,and Methuselah. Since its launch on December 20,the cheese has quickly gained popularity,with nearly 200 units sold in just a few days at Debray’s dairy in Reims. customers have praised its originality,prompting plans for year-round availability. This venture not only showcases the rich dairy heritage of the Champagne-Ardenne region but also highlights the artisanal spirit of local producers committed to quality and innovation.
Interview: The Art of Cheese Crafting with brice Debray
Editor: Today, we’re diving into the exciting innovation in cheese crafting with Brice Debray, the creator of the unique “Bouchon de Reims.” Brice, can you tell us what inspired you to design a cheese shaped like a champagne cork?
Brice debray: Thank you for having me! The inspiration behind the “Bouchon de Reims” stemmed from a deep appreciation for our region’s cultural heritage. Champagne is a symbol of our identity here in Reims,and I wanted to create something that pays homage to that. Collaborating with local goat breeder Emmanuel Pillault helped ensure we were using the finest quality milk, and our goal was to combine traditional methods with a playful nod to our champagne history.
Editor: It sounds like a labor of love! I understand it took nearly a year to perfect this cheese. What were some of the challenges you faced during its progress?
Brice Debray: Absolutely, its been quite the journey! One of the primary challenges was achieving the right texture and flavor that would resonate with our vision. We experimented with various aging processes and milk mixtures. Finding the perfect balance was crucial.The shape itself also posed a challenge; we wanted it to truly resemble a champagne cork while still being practical for cheese lovers. It required meticulous attention to detail.
Editor: Since its launch on December 20, “Bouchon de Reims” has gained impressive popularity. Can you share what feedback you’ve received from customers?
Brice Debray: The response has been overwhelmingly positive! Customers appreciate the originality and quality.Thay love that it captures the spirit of our region while being a delightful addition to their cheese boards. We sold nearly 200 units in just a few days, which speaks volumes about its reception. It’s encouraging,and we’re now contemplating plans for year-round availability to keep up with demand.
Editor: Clearly, the cheese has resonated with consumers. How do you see this innovation impacting the local dairy industry and the broader culinary landscape?
Brice Debray: This innovation exemplifies the artisanal spirit that defines our local producers. It highlights the importance of quality over quantity in the dairy industry, showcasing what can be achieved when we prioritize craftsmanship. I believe it will inspire other local artisans to explore creative avenues and elevate our regional offerings.The success of “Bouchon de Reims” can serve as a model for marrying tradition with innovation in food production.
editor: That’s insightful, Brice. For aspiring cheesemakers or small-scale producers looking to innovate within their craft, what advice would you give?
Brice Debray: My advice would be to stay true to yoru roots while being open to experimentation. Understand your local market and what it values, and don’t shy away from unique ideas. Collaboration with other local producers, like I did with Emmanuel, can bring fresh perspectives and skills to your projects. quality should always be your priority—great flavors and textures will speak for themselves in the end.
Editor: thank you,Brice,for sharing your journey and insights on this delightful creation. The “Bouchon de Reims” not onyl showcases the culinary creativity in the Champagne-Ardenne region but also serves as an inspiring example for others in the industry.
Brice Debray: Thank you for having me! It was a pleasure to discuss this unique cheese and the vibrant dairy traditions we uphold in Reims. I look forward to seeing how the world of cheese continues to evolve!