{"id":1529,"date":"2012-02-22T12:07:47","date_gmt":"2012-02-22T11:07:47","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/questions-autour-du-fromage\/"},"modified":"2012-02-22T12:07:47","modified_gmt":"2012-02-22T11:07:47","slug":"questions-autour-du-fromage","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/questions-autour-du-fromage\/","title":{"rendered":"FAQ fromage : Questions fr\u00e9quentes sur le fromage"},"content":{"rendered":"

Nous entendons parfois des questions sur le fromage<\/strong> de la part de nos clients et m\u00eame dans mon cercle de connaissances, on me demande souvent conseil. J’ai donc pens\u00e9 qu’il serait utile de r\u00e9pondre aux questions les plus fr\u00e9quentes dans un article de blog. Non pas que les questions me d\u00e9rangent, car apr\u00e8s tout, cela signifie que je suis consid\u00e9r\u00e9 comme une autorit\u00e9 dans le domaine. Mais peut-\u00eatre que de cette mani\u00e8re, je pourrais r\u00e9pondre \u00e0 des questions qui autrement ne m\u2019auraient pas \u00e9t\u00e9 pos\u00e9es personnellement.<\/p>\n

\"Pour
Pour un stockage ad\u00e9quat, gardez le papier.<\/figcaption><\/figure>\n

FAQ Fromage : Existe-t-il encore des fromages au lait cru ?<\/h2>\n

Oui, le fromage au lait cru<\/strong> existe toujours m\u00eame apr\u00e8s l’invention de la pasteurisation. Le plus connu d’Italie est sans doute le Parmesan<\/a>. Cependant, d’autres fromages \u00e0 p\u00e2te dure, c\u2019est-\u00e0-dire ceux qui ont \u00e9t\u00e9 affin\u00e9s longtemps, ne n\u00e9cessitent pas l’utilisation de lait pasteuris\u00e9. Parmigiano Reggiano, Grana Padano DOP<\/a> & Co, gr\u00e2ce \u00e0 leur m\u00e9thode de fabrication, qui implique un niveau relativement \u00e9lev\u00e9 d’acidit\u00e9 et de teneur en sel, garantissent que aucun agent pathog\u00e8ne ne subsiste. Parmi les autres fromages au lait cru c\u00e9l\u00e8bres, citons l’Emmental d’Allg\u00e4u, le Camembert de Normandie et le Roquefort. Il s’agit g\u00e9n\u00e9ralement de fromages b\u00e9n\u00e9ficiant d’une AOC, o\u00f9 donc la fabrication traditionnelle pr\u00e9voit l’utilisation de lait cru.
\nPour les fromages qui sont consomm\u00e9s tr\u00e8s jeunes (Mozzarella di bufala<\/a>, Burrata<\/a>, Brie…), le lait doit \u00eatre pasteuris\u00e9 avant la transformation. Si un fromage est fabriqu\u00e9 \u00e0 partir de lait cru, cela doit \u00eatre indiqu\u00e9 sur l’emballage en Allemagne.<\/p>\n

\"De<\/a>
De bons bras sont n\u00e9cessaires pour la fabrication du Parmesan<\/figcaption><\/figure>\n

Combien de temps peut-on conserver le fromage au r\u00e9frig\u00e9rateur ?<\/h2>\n

En principe, le fromage<\/strong> peut \u00eatre conserv\u00e9 ind\u00e9finiment au r\u00e9frig\u00e9rateur<\/strong>. Cependant, selon le type de fromage, il peut devenir sec, acide, d\u00e9velopper une surface gluante ou une couche de moisissure apr\u00e8s un certain temps. Bien entendu, cela g\u00e2che le plaisir. La dur\u00e9e de conservation d\u00e9pend \u00e9galement du type de fromage. Plus un fromage est naturellement humide et mou, plus il est p\u00e9rissable. Le Parmesan ou Grana Padano se conservent longtemps, mais pour les fromages plus frais, il est recommand\u00e9 de les consommer dans les quelques jours suivant l’achat.<\/p>\n

\"Parmigiano
Parmigiano comme antipasto<\/figcaption><\/figure>\n

Comment stocker le fromage de la meilleure fa\u00e7on ?<\/h2>\n

Le stockage du fromage<\/strong> est essentiel si vous ne pr\u00e9voyez pas de le consommer imm\u00e9diatement. Prendre le temps d’emballer correctement le fromage permet de prolonger sa dur\u00e9e de vie. Il est important de noter qu’il existe sept grandes familles de fromages, qui n\u00e9cessitent tous un type d’emballage l\u00e9g\u00e8rement diff\u00e9rent. De mani\u00e8re g\u00e9n\u00e9rale, il est recommand\u00e9 de ne jamais emballer le fromage dans du film plastique, mais plut\u00f4t d’utiliser des emballages perm\u00e9ables \u00e0 l’air tel que le papier paraffin\u00e9, le papier sulfuris\u00e9, le papier cuisson ou le papier sp\u00e9cialement trait\u00e9 dans lequel le fromage est emball\u00e9 au comptoir. Si tout cela n’est pas disponible, je pr\u00e9f\u00e8re utiliser un essuie-tout. Ensuite, le morceau de fromage peut \u00eatre plac\u00e9 dans une bo\u00eete plastique avec couvercle pour \u00e9viter que l’odeur du fromage n’affecte les autres aliments dans le r\u00e9frig\u00e9rateur.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les consommateurs posent r\u00e9guli\u00e8rement des questions sur le fromage, ce qui motive cet article de blog. Les fromages au lait cru, comme le Parmigiano Reggiano, sont toujours produits malgr\u00e9 la pasteurisation. Ils sont souvent d’appellation prot\u00e9g\u00e9e et leur conservation n\u00e9cessite des emballages respirants tels que le papier cir\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":1528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nFAQ fromage : Questions fr\u00e9quentes sur le fromage - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/questions-autour-du-fromage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FAQ fromage : Questions fr\u00e9quentes sur le fromage - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les consommateurs posent r\u00e9guli\u00e8rement des questions sur le fromage, ce qui motive cet article de blog. 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