In partnership with ARTPOINT, CNIEL offers you the experience of digital art. Discover in this exhibition, an artistic collection revolving around the theme of cheese!

LUCAS LEJEUNE
In addition to his talent, Lucas owes the diversity of his skills to his studies, as he holds a DNAP from the HEAR in Strasbourg and concluded his studies at the ERG in Brussels with a Master’s degree obtained with distinction from the jury. At the end of his studies, he continued to explore the new modes of writing and reading offered by new technologies. He is also a motion designer and has been a laureate of the Ateliers Médicis, RECIT, and the Kiwanis Club.

1. Chèvre frais
2. Brebis estive
3. Comté 28 mois
4. Munster fermier
5. Bûche de chèvre affinée
6. Camembert de Normandie
7. Roquefort
The core idea is to bridge an ancestral understanding of the human inner experience of being, with the most recent science regarding olfactive and gustative perception.
1. Chèvre frais
2. Brebis estive
3. Comté 28 mois
4. Munster fermier
5. Bûche de chèvre affinée
6. Camembert de Normandie
7. Roquefort
The core idea is to bridge an ancestral understanding of the human inner experience of being, with the most recent science regarding olfactive and gustative perception.


So, how’s that related to cheese tasting?
So, how’s that related to cheese tasting?













about the cniel
The CNIEL was created in 1973 by cow’s milk producers and processors. It is the place where diagnoses are shared and collective actions are built in the interest of all stakeholders. The professionals of the French dairy sector work together to build common standards, particularly in the areas of dairy economics and milk quality. The CNIEL communicates and promotes the assets of the French dairy industry. It develops scientific expertise (surveys, research programs, etc.) which helps to strengthen the competitiveness of the sector’s players and to defend the image of milk and dairy products to develop demand in France and for export.
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