{"id":15099,"date":"2018-07-27T00:00:00","date_gmt":"2018-07-27T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/fromage-au-lait-cru\/"},"modified":"2023-11-24T10:52:46","modified_gmt":"2023-11-24T09:52:46","slug":"fromage-au-lait-cru","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/fromage-au-lait-cru\/","title":{"rendered":"Fromage au lait cru"},"content":{"rendered":"<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4101.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9405\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4101.jpg\" alt=\"\" width=\"3063\" height=\"1493\" \/><\/a><\/p>\n<p><strong>Proclamation des meilleurs fromages wallons \u00e0 base de lait cru<\/strong><\/p>\n<p>Cette initiative est n\u00e9e spontan\u00e9ment d\u2019un besoin particulier de se rencontrer, d\u2019\u00e9changer des exp\u00e9riences, de discuter de techniques, d\u2019\u00e9changer des informations. A la base, pas de concept, pas de nom, pas de signature, mais la ferme intention de faire conna\u00eetre le terroir, de parler de la richesse et de la diversit\u00e9 des gens qui se cachent derri\u00e8re les produits r\u00e9gionaux. Cette communaut\u00e9 de fiers fromagers et transformateurs donnent \u00e0 leurs produits le meilleur d\u2019eux-m\u00eames : tradition, qualit\u00e9 sup\u00e9rieure, soin pour le produit final. La r\u00e9gion wallonne est le terreau fertile de leur passion, de leur dynamisme et de leur cr\u00e9ativit\u00e9. Le soutien et la promotion de cette mission est l\u2019objectif de \u2018G\u00e9n\u00e9rationW\u2019.<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4121.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9403\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4121.jpg\" alt=\"\" width=\"2043\" height=\"1152\" \/><\/a><\/p>\n<p><strong>Des produits qui racontent une histoire<\/strong><\/p>\n<p>De nos jours, les produits artisanaux traditionnels sont au centre des int\u00e9r\u00eats des consommateurs et cette tendance se poursuivra certainement dans les d\u00e9cennies \u00e0 venir. Rien n\u2019est en effet plus attrayant qu\u2019un produit avec une histoire, un produit de<span class=\"Apple-converted-space\">\u00a0<\/span>tradition et surtout un produit cr\u00e9\u00e9 par l\u2019homme pour l\u2019homme.\u00a0Lorsque nous savons que 34% des destinations de voyage sont en partie d\u00e9termin\u00e9es par l\u2019exp\u00e9rience gastronomique, il est clair que ces valeurs ne peuvent \u00eatre perdues. C\u2019est l\u2019engagement de G\u00e9n\u00e9rationW qui a organis\u00e9 la deuxi\u00e8me \u00e9dition de sa proclamation des meilleurs fromages \u00e0 base de lait cru le dimanche 15 juillet 2018. Pas un v\u00e9ritable concours en soi, mais un d\u00e9fi consistant \u00e0 confronter ses produits \u00e0 un jury, \u00e0 en juger les diff\u00e9rentes caract\u00e9ristiques et surtout \u00e0 apprendre \u00e0 r\u00e9aliser le meilleur des fromages. Tous les produits (plus d\u2019une centaine cette ann\u00e9e) sont \u00e9valu\u00e9s sur base de diff\u00e9rents crit\u00e8res par un jury d\u2019experts, dirig\u00e9 par Peter De Cock, Pascal Fauville, la Fugea et G\u00e9n\u00e9rationW.\u00a0Jean-Luc Pigneur, Pr\u00e9sident de G\u00e9n\u00e9rationW, a soulign\u00e9 l\u2019importance de l\u2019approche technique et, en particulier, du suivi des participants. En effet, en automne, tous les participants peuvent assister \u00e0 des s\u00e9ances visant \u00e0 am\u00e9liorer les aspects techniques de leurs produits. Le troph\u00e9e pour les 6 cat\u00e9gories a \u00e9t\u00e9 d\u00e9cern\u00e9 par les 2 repr\u00e9sentants du jury : Ann Keymeulen (auteur du livre \u2018L\u2019art du Fromage\u2019) et Fabienne Effertz (auteur du livre \u2018Le Herve\u2019). Les gagnants de cette ann\u00e9e sont :<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Tabel_NL2-1.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-9380\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Tabel_NL2-1.jpg\" alt=\"\" width=\"1349\" height=\"452\" \/><\/a><\/p>\n<p>Cette comp\u00e9tition unique en Europe, qui s\u2019appuie sur des fiches techniques, vise avant tout \u00e0 stimuler et \u00e0 aider tous les acteurs impliqu\u00e9s dans la production de fromages \u00e0 base de lait cru en Wallonie.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4126.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9406\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/xIMG_4126.jpg\" alt=\"\" width=\"3456\" height=\"2304\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.generationw.be\/\">www.generationW.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Proclamation des meilleurs fromages wallons \u00e0 base de lait cru Cette initiative est n\u00e9e spontan\u00e9ment d\u2019un besoin particulier de se rencontrer, d\u2019\u00e9changer des exp\u00e9riences, de discuter de techniques, d\u2019\u00e9changer des informations. A la base, pas de concept, pas de nom, pas de signature, mais la ferme intention de faire conna\u00eetre le terroir, de parler de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14596,"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":[42,63],"tags":[],"class_list":["post-15099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fromage au lait cru | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca 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