@ARTICLE{TBA, 

TITLE={[FORTHCOMING] Craftsmanship and innovation in the world of cheese. Cantal and salers between tradition and modernization}, 
  
AUTHOR={Michel Lompech
, Daniel Ricard, }, 
	
JOURNAL={Technology and Innovation}, 
	
VOLUME={}, 

NUMBER={Forthcoming papers}, 
	
YEAR={2026}, 

URL={https://www.openscience.fr/Craftsmanship-and-innovation-in-the-world-of-cheese-Cantal-and-salers-between}, 
	
DOI={TBA}, 
	
ISSN={2399-8571}, 
	
ABSTRACT={This article examines the links between craftsmanship and innovation in the cheese sector through questions that have permitted the production of cantal and salers cheeses for two generations. In the case of salers, the study emphasizes the periodic questioning of the gerle (wooden vat), whether to eliminate it, modify it, or change its characteristics. For cantal, the major innovation came with the implementation in the early 1990s of a new manufacturing technology known as "short technology", which transformed the product from a craft to an industrial stage. This involved the complete mechanization of tasks, a reduction in production costs, but also modifications to the product (which became unsuitable for long aging) and the restructuring of the workshops. The article demonstrates the importance of innovation in the artisanal cheese sector, but also its confrontation with Protected Designation of Origin (PDO) decrees, which enshrine "local, fair, and consistent practices" and thus set limits on the modernization process, particularly when certain innovations break with these protected practices.}}