{"id":31754,"date":"2019-08-22T09:00:34","date_gmt":"2019-08-22T14:00:34","guid":{"rendered":"https:\/\/france-amerique.com\/isabelle-adjani-a-la-recherche-de-l-amerique-copy\/"},"modified":"2021-10-28T15:50:08","modified_gmt":"2021-10-28T20:50:08","slug":"le-tour-de-france-en-45-fromages","status":"publish","type":"post","link":"https:\/\/france-amerique.com\/fr\/le-tour-de-france-en-45-fromages\/","title":{"rendered":"Le tour de France en 45 fromages"},"content":{"rendered":"\t\t
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\u00ab\u00a0Comment voulez-vous gouverner un pays o\u00f9 il existe 246 vari\u00e9t\u00e9s de fromage\u00a0\u00bb, s\u2019interrogeait le g\u00e9n\u00e9ral de Gaulle. Sa r\u00e9plique a marqu\u00e9 les esprits, mais il \u00e9tait encore loin du compte : il existe en France plus de 1 200 vari\u00e9t\u00e9s de fromage ! Impossible de les citer tous. Dominique Bouchait, fromager originaire du sud-ouest de la France et laur\u00e9at du concours du Meilleur ouvrier de France, s\u2019est donc limit\u00e9 \u00e0 ceux qui b\u00e9n\u00e9ficient du label Appellation d\u2019Origine Prot\u00e9g\u00e9e (AOP), gage de qualit\u00e9 et de savoir-faire instaur\u00e9 par l\u2019Union europ\u00e9enne en 1992.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Epoisses de Bourgogne. \u00a9 Marie-Pierre Morel<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A chaque fromage sa page de pr\u00e9sentation. On apprend ainsi que l\u2019empereur romain Antonin le Pieux serait mort d\u2019une indigestion de banon, un fromage de ch\u00e8vre proven\u00e7al affin\u00e9 dans des feuilles de ch\u00e2taigniers, et que Louis XV \u00e9tait \u00ab\u00a0grand fan\u00a0\u00bb\u00a0de mont d\u2019or. A chaque saison son fromage : le comt\u00e9, l\u2019\u00e9poisses et le roquefort se consommeront toute l\u2019ann\u00e9e, mais le langres sera meilleur \u00e0 l\u2019automne et le brie de Melun en hiver et au printemps. On apprend aussi comment conserver, couper et servir chacun d\u2019entre eux. Et sachez-le, tous les fromages ne se marient pas avec le vin rouge ! En cas de doute et afin d\u2019\u00e9viter toute alliance d\u00e9sastreuse, associez les couleurs : un vin jaune du Jura avec un vieux comt\u00e9, un madiran rouge avec un ossau-iraty des Pyr\u00e9n\u00e9es.<\/span><\/p>

L\u2019auteur, qui a grandi dans la fromagerie de ses parents avant de reprendre l\u2019affaire familiale \u00e0 l\u2019\u00e2ge de vingt-deux ans, r\u00e9pond \u00e0 toutes les questions qu\u2019un amateur de fromage pourrait se poser. Pourquoi les Fran\u00e7ais pr\u00e9f\u00e8rent-ils le fromage \u00e0 base de lait cru ? Le fromage est-il bon pour la sant\u00e9 ? Toutes les r\u00e9gions fran\u00e7aises produisent-elles du fromage ? Pourquoi certains fromages ont-ils des trous ? Doit-on manger la cro\u00fbte du fromage ? Quel est le fromage qui est all\u00e9 le plus souvent dans l\u2019espace ?<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Morbier de Franche-Comt\u00e9. \u00a9 Marie-Pierre Morel<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Le fromage est traditionnellement appr\u00e9ci\u00e9 en fin de repas, entre le dernier plat et le dessert, mais il a aussi sa place en cuisine \u2013 les fromages frais pour \u00e9paissir une sauce ou lier une farce, les fromages secs en soupe, en gratin ou en fondue. Dominique Bouchait offre en conclusion de son ouvrage quarante recettes, plats traditionnels et cr\u00e9ations gastronomiques de ses coll\u00e8gues fromagers et cuisiniers : fondue savoyarde \u00e0 l\u2019abondance, au beaufort et \u00e0 l\u2019\u00e9tivaz, tartiflette au reblochon, quiche au brie de Melun, velout\u00e9 de navets au saint-nectaire, munster ivre \u00e0 la cr\u00e8me, capuccino de saint-marcellin au caviar, gratin de bananes et de roquefort.<\/span><\/p>


Fromages: An Expert\u2019s Guide to French Cheese<\/em> de Dominique Bouchait, Rizzoli<\/span><\/a>, 2019.<\/span><\/p>


Article publi\u00e9 dans le num\u00e9ro de juin 2019 de France-Am\u00e9rique<\/em>. S\u2019abonner au magazine<\/a><\/span>.<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

De l\u2019abondance de Haute-Savoie au valen\u00e7ay du Berry en passant par le brocciu corse et le munster des Vosges, l\u2019artisan fromager Dominique Bouchait pr\u00e9sente 45 fromages embl\u00e9matiques des terroirs fran\u00e7ais dans un beau livre publi\u00e9 chez Rizzoli. Un ouvrage app\u00e9tissant, riche en anecdotes et conseils pratiques.<\/p>\n","protected":false},"author":5,"featured_media":31755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253],"tags":[],"class_list":["post-31754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bon-appetit"],"acf":[],"yoast_head":"\nLe tour de France en 45 fromages<\/title>\n<meta name=\"description\" content=\"De l\u2019abondance de Haute-Savoie au valen\u00e7ay du Berry en passant par le munster des Vosges, Dominique Bouchait pr\u00e9sente 45 fromages fran\u00e7ais.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/france-amerique.com\/fr\/le-tour-de-france-en-45-fromages\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta 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