{"id":32447,"date":"2021-09-24T09:32:03","date_gmt":"2021-09-24T09:32:03","guid":{"rendered":"https:\/\/horecamagazine.be\/le-gruyere-aop-un-savoir-faire-traditionnel\/"},"modified":"2021-09-24T09:33:08","modified_gmt":"2021-09-24T09:33:08","slug":"le-gruyere-aop-un-savoir-faire-traditionnel","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-gruyere-aop-un-savoir-faire-traditionnel\/","title":{"rendered":"Le Gruy\u00e8re AOP, un savoir-faire traditionnel"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/Plateau-heure-du-the\u0301_retouche-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbPlateau heure du the\u0301_retouche\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_4_text_color=\u00a0\u00bb#014089&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><strong>Il faut du temps et des soins pour que Le Gruy\u00e8re AOP d\u00e9veloppe tous ses ar\u00f4mes. D\u00e9couvrez dans ce reportage comment se passe le processus\u00a0d\u2019affinage.<\/strong><\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>Petit historique<\/b><\/span><\/h4>\n<p class=\"p2\"><span class=\"s2\">Depuis le 12e si\u00e8cle, la r\u00e9gion de Gruy\u00e8re est connue pour sa fabrication de fromage. C\u2019est un savoir-faire qui est pass\u00e9 de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. En 2001, un cahier des charges est mis en place afin de \u00adgarantir une qualit\u00e9 optimale et ainsi donner au Gruy\u00e8re une \u00adAppellation d\u2019Origine \u00adProt\u00e9g\u00e9e. (AOP) Le Gruy\u00e8re AOP est fabriqu\u00e9 dans 161 fromageries artisanales situ\u00e9es dans des villages de Suisse romande et dans 55 chalets d\u2019alpage.<\/span><\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>L\u2019affinage<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<p class=\"p2\">Les meules sont stock\u00e9es pendant trois mois dans la cave du fromager. Il leur prodiguera des soins quasi quotidiens, afin qu\u2019une belle cro\u00fbte protectrice (appel\u00e9e la morge) se\u00a0forme.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">A l\u2019\u00e2ge de trois mois, les meules quittent la fromagerie et rejoignent les caves d\u2019affinage pour une lente maturation dans un environnement humide de 90% \u00e0 95% et une temp\u00e9rature de 12 \u00e0 18\u00b0C. Pendant cette p\u00e9riode, les meules sont retourn\u00e9es et frott\u00e9es avec de l\u2019eau sal\u00e9e. Une odeur d\u2019ammoniaque typique se d\u00e9gage des caves, due \u00e0 la maturation des meules. L\u2019affinage dure de 5 \u00e0 18 mois environ.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p class=\"p2\"><span class=\"s3\">Pendant l\u2019affinage, les meules sont contr\u00f4l\u00e9es par des sp\u00e9cialistes de l\u2019Interprofession du Gruy\u00e8re, selon 4 crit\u00e8res bien pr\u00e9cis et\u00a0pointus :<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<ul>\n<li class=\"p3\">La texture et qualit\u00e9 de la p\u00e2te<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li class=\"p3\">Le go\u00fbt et les ar\u00f4mes<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li class=\"p3\">Une cro\u00fbte uniforme, sans d\u00e9faut<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li class=\"p4\">L\u2019homog\u00e9n\u00e9it\u00e9 de la p\u00e2te, pas de veinure, pas de trou et la\u00a0conservabilit\u00e9.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ul>\n<p class=\"p2\">C\u2019est apr\u00e8s ce contr\u00f4le que les fromages pourront arborer le nom de Gruy\u00e8re AOP. D\u00e8s l\u2019\u00e2ge de 5 mois, les meules peuvent \u00eatre mises sur le march\u00e9 par l\u2019affineur.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p2\">Le Gruy\u00e8re AOP, c\u2019est ensuite une question de go\u00fbt. Entre 5 et 9 mois, son go\u00fbt sera tendre et fin. On l\u2019appelle le <strong><span class=\"s4\">\u2018Classique\u2019<\/span><\/strong>.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p2\">D\u00e8s 10 mois, Le Gruy\u00e8re AOP <strong><span class=\"s4\">\u2018R\u00e9serve\u2019<\/span><\/strong> revendique un go\u00fbt plus cors\u00e9 et aromatique. Certaines meules seront affin\u00e9es jusqu\u2019\u00e0 18 voire 24\u00a0mois.<\/p>\n<p class=\"p5\"><a href=\"http:\/\/www.gruyere.com\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"text-decoration: underline;\"><span class=\"s5\"><b>www.gruyere.com<\/b><\/span><\/span><\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/SCM_0301-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSCM_0301&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/SCM_0390-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSCM_0390&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/SCM_0353-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSCM_0353&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/GRU-Alpage-1-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbGRU Alpage 1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il faut du temps et des soins pour que Le Gruy\u00e8re AOP d\u00e9veloppe tous ses ar\u00f4mes. D\u00e9couvrez dans ce reportage comment se passe le processus\u00a0d\u2019affinage. Petit historique Depuis le 12e si\u00e8cle, la r\u00e9gion de Gruy\u00e8re est connue pour sa fabrication de fromage. C\u2019est un savoir-faire qui est pass\u00e9 de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. En 2001, un [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":32387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,84],"tags":[],"class_list":["post-32447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","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>Le Gruy\u00e8re AOP, un savoir-faire traditionnel | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le Gruy\u00e8re AOP, un savoir-faire traditionnel\" \/>\n<meta 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