TY - Type of reference TI - [FORTHCOMING] Craftsmanship and innovation in the world of cheese. Cantal and salers between tradition and modernization AU - Michel Lompech AU - Daniel Ricard AB - 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. DO - TBA JF - Technology and Innovation KW - Cheeses, cantal, salers, cheese technology, agri-food industry, wooden gerle, craftsmanship, innovation, diffusion of innovation, PDO decrees, gerle en bois, industrie agroalimentaire, technologie fromagère, salers, cantal, Fromages, artisanat, innovation, diffusion de l’innovation, décrets d’AOP, L1 - https://www.openscience.fr/IMG/pdf/lompech_ok.pdf LA - en PB - ISTE OpenScience DA - 2026/07/6 SN - 2399-8571 TT - [À PARAITRE] Artisanat et innovation dans le monde fromager. Cantal et salers entre tradition et modernisation UR - https://www.openscience.fr/Craftsmanship-and-innovation-in-the-world-of-cheese-Cantal-and-salers-between IS - Forthcoming papers VL - ER -