{"id":15085,"date":"2018-06-26T00:00:00","date_gmt":"2018-06-26T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/deux-fromages-belges-sur-les-marches-du-podium\/"},"modified":"2018-06-26T00:00:00","modified_gmt":"2018-06-26T00:00:00","slug":"deux-fromages-belges-sur-les-marches-du-podium","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/deux-fromages-belges-sur-les-marches-du-podium\/","title":{"rendered":"Deux fromages belges sur les marches du podium"},"content":{"rendered":"

Le 18 juin a eu lieu la finale des Farm Cheese Awards dans le cadre du Sirha Green \u00e0 Lyon. Comme son nom l\u2019indique, ce concours est enti\u00e8rement d\u00e9di\u00e9 aux fromages fermiers qui doivent en outre \u00eatre pr\u00e9par\u00e9s au lait cru. Un jury international, rompu \u00e0 la d\u00e9gustation de ce genre de produits, r\u00e9compense les vainqueurs d\u2019or, d\u2019argent et de bronze dans diverses cat\u00e9gories. Cet \u00e9v\u00e9nement offre aux fromages gagnants une vitrine de premier plan pour leur pays d\u2019origine. Par ailleurs, ils sont avidement recherch\u00e9s par les fromagers-affineurs et les restaurants qui souhaitent proposer une \u2018trouvaille\u2019 \u00e0 leurs clients. Mais mieux vaut se lever de bonne heure, parce qu\u2019en raison de leur caract\u00e8re artisanal, ces fromages ne sont, cela va de soi, pas produits en masse et il est donc difficile de s\u2019en procurer.<\/p>\n

Le fromage fermier \u00e0 l\u2019honneur<\/strong><\/p>\n

L\u2019\u2019Association Fromages de Terroirs\u2019 a pour vocation de soutenir la production locale et artisanale des fromages au lait cru, et ce non seulement en France. C\u2019est \u00e0 cette fin que la comp\u00e9tition internationale \u2018Farm Cheese Awards\u2019 a \u00e9t\u00e9 cr\u00e9\u00e9e. Ici peuvent \u00e9galement participer des petits producteurs de fromage, ce qui n\u2019est pas toujours le cas lors d\u2019autres concours o\u00f9 les d\u00e9fauts d\u2019aspect sont g\u00e9n\u00e9ralement \u00e9liminatoires ou p\u00e9nalisants alors que ce manque d\u2019uniformit\u00e9 est justement une caract\u00e9ristique typique des productions fermi\u00e8res. Par ailleurs, \u00e0 dur\u00e9e d\u2019affinage \u00e9gale, un fromage fermier ne donnera pas toujours le m\u00eame r\u00e9sultat uniforme pour des raisons de techniques de fabrication diff\u00e9rentes qui n\u2019ont pas recours \u00e0 des technologies de pointe. Pour ces diverses raisons les produits fermiers sont souvent trait\u00e9s en parent pauvre lors de concours o\u00f9 ils doivent rivaliser avec des produits industriels et ils ne b\u00e9n\u00e9ficient pas d\u00e8s lors de l\u2019attention qu\u2019ils m\u00e9ritent.<\/p>\n

Un concours d\u00e9di\u00e9 exclusivement aux fromages fermiers se devait donc d\u2019\u00eatre mis en place. Les \u2018Farm Cheese Awards\u2019 mettent en lumi\u00e8re le travail accompli par des dizaines de milliers de petits producteurs \u00e0 travers le monde et soulignent le respect de la nature avec laquelle ils travaillent.<\/p>\n

Plus de 600 producteurs de fromages avaient envoy\u00e9 un ou plusieurs fromages.<\/p>\n

\"\"<\/p>\n

C\u2019est du belge !<\/strong><\/p>\n

Sur le podium, la preuve irr\u00e9futable que ce concours est bien international saute aux yeux. Parmi un total de 7 cat\u00e9gories de fromage, nous trouvons non seulement des fromages fran\u00e7ais et sardes, mais \u00e9galement espagnols, italiens, n\u00e9erlandais, am\u00e9ricains\u2026 et belges. Deux fromages belges ont d\u2019ailleurs \u00e9t\u00e9 r\u00e9compens\u00e9s d\u2019un Farm Cheese Award de bronze.<\/p>\n

Bleu de Scailton<\/strong><\/p>\n

Dans la cat\u00e9gorie des fromages bleus\/verts \u00e0 p\u00e2te persill\u00e9e, nous retrouvons le \u2018Bleu d\u2019Andrieux\u2019 \u00e0 base de lait de vache ainsi que le fromage de ch\u00e8vre \u2018La ch\u00e8vre de Bancel\u2019, suivis de pr\u00e8s par le fromage de brebis \u2018Bleu de Scailton\u2019 de la Bergerie d\u2019Acremont. C\u2019est \u00e0 Acremont que depuis 1999, Peter De Cock et son \u00e9pouse Barbara \u00e9l\u00e8vent quelque 250 brebis laiti\u00e8res belges, une race qu\u2019avec quelques autres \u00e9leveurs, ils peuvent se targuer d\u2019avoir sauv\u00e9e de l\u2019extinction. Ils transforment le lait en un certain nombre de produits laitiers tels que le yaourt et la cr\u00e8me glac\u00e9e, ainsi que divers fromages. En tant que d\u00e9fenseurs de la cha\u00eene la plus courte possible, ils ne vendent leurs produits que dans le magasin de la ferme et sur quelques march\u00e9s.<\/p>\n

Le fromage bleu \u00e0 p\u00e2te persill\u00e9e \u2018Bleu de Scailton\u2019 m\u00fbrit dans les ardoisi\u00e8res de La Mor\u00e9pine \u00e0 Bertrix, son nom faisant r\u00e9f\u00e9rence aux \u2018scailtons\u2019, les mineurs d\u2019ardoises. Cette r\u00e9compense n\u2019est pas la premi\u00e8re qu\u2019obtient le Bleu de Scailton. En 2013, le ma\u00eetre-fromager Pascal Fauville d\u00e9cida de le pr\u00e9senter au \u2018Concours Mondial du Meilleur Fromager\u2019 \u00e0 Tours, ce qui lui permit d\u2019y gagner la m\u00e9daille d\u2019argent. Peter De Cock produit \u00e9galement le \u2018fromage signature\u2019 du ch\u00e2teau de Bouillon, l\u2019\u2019\u0152illet du Ch\u00e2teau\u2019, qui est d\u2019ailleurs affin\u00e9 dans une grotte situ\u00e9e sous le ch\u00e2teau.<\/p>\n

\"\"<\/p>\n

Corneel<\/strong><\/p>\n

Dans la cat\u00e9gorie des fromages \u00e0 p\u00e2te molle et cro\u00fbte lav\u00e9e, le fromage de ch\u00e8vre \u2018Corneel\u2019 de Karditsel a remport\u00e9 la m\u00e9daille de bronze, apr\u00e8s le Munster AOP de Gaec du Saichy et le Bobolink am\u00e9ricain d\u2019Amram. La fromagerie limbourgeoise Karditsel est le fruit d\u2019un partenariat durable entre deux agriculteurs bio et deux fromagers. L\u2019agriculteur Pieter travaille les sols de l\u2019abbaye d\u2019Herkenrode et livre ainsi l\u2019herbe organique et le tr\u00e8fle pour les ch\u00e8vres de l\u2019\u00e9levage Goerenhof.<\/p>\n

L\u2019\u00e9leveur de ch\u00e8vres Koen Vanroye fournit exclusivement son lait biologique \u00e0 la proche fromagerie Karditsel, qui \u00e0 son tour transforme ce lait de ch\u00e8vre cru, selon des m\u00e9thodes artisanales, en un fromage de ch\u00e8vre \u00e0 la fois doux et d\u00e9licieux.<\/p>\n

Giedo De Snijder, ma\u00eetre-fromager de son \u00e9tat, a d\u00e9velopp\u00e9 un processus de production innovant bas\u00e9 sur une tradition ancestrale europ\u00e9enne. Le Corneel est exclusivement caill\u00e9 \u00e0 l\u2019aide des ingr\u00e9dients actifs du chardon. Le r\u00e9sultat est un fromage de ch\u00e8vre au lait cru de haute qualit\u00e9 dont la saveur pleine n’est pas du tout am\u00e8re, malgr\u00e9 l’utilisation du chardon.<\/p>\n

\"\"<\/p>\n

www.farmcheese-awards.com<\/a><\/p>\n

www.bergerie-acremont.be<\/a><\/p>\n

www.karditsel.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Le 18 juin a eu lieu la finale des Farm Cheese Awards dans le cadre du Sirha Green \u00e0 Lyon. Comme son nom l\u2019indique, ce concours est enti\u00e8rement d\u00e9di\u00e9 aux fromages fermiers qui doivent en outre \u00eatre pr\u00e9par\u00e9s au lait cru. Un jury international, rompu \u00e0 la d\u00e9gustation de ce genre de produits, r\u00e9compense les […]<\/p>\n","protected":false},"author":1,"featured_media":14488,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,63],"tags":[],"class_list":["post-15085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nDeux fromages belges sur les marches du podium | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Deux fromages belges sur les marches du podium\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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