{"id":1113,"date":"2019-12-27T12:13:23","date_gmt":"2019-12-27T11:13:23","guid":{"rendered":"https:\/\/www.bernardgaborit.fr\/?page_id=1113"},"modified":"2023-12-07T16:45:23","modified_gmt":"2023-12-07T15:45:23","slug":"fromages-bio","status":"publish","type":"page","link":"https:\/\/www.bernardgaborit.fr\/fabrication-traditionnelle\/fromages-bio","title":{"rendered":"Fabrication des fromages bio"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1113\" class=\"elementor elementor-1113\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4404271 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4404271\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a75127\" data-id=\"5a75127\" data-element_type=\"column\" data-settings=\"{"animation":"none"}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bcdf764 elementor-widget elementor-widget-heading\" data-id=\"bcdf764\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">L\u2019histoire de nos fromages affin\u00e9s bio<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-462e54e elementor-widget elementor-widget-image\" data-id=\"462e54e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Gamme-fromages-bio-1.png\" class=\"attachment-large size-large wp-image-1582\" alt=\"Gamme fromages affin\u00e9s bio\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Gamme-fromages-bio-1.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Gamme-fromages-bio-1-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Gamme-fromages-bio-1-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61ee1cc elementor-widget elementor-widget-text-editor\" data-id=\"61ee1cc\" data-element_type=\"widget\" data-settings=\"{"_animation":"none","_animation_delay":300}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>En 2005, <\/b>Marie GABORIT dipl\u00f4m\u00e9e de l\u2019ENILBIO de Poligny et passionn\u00e9e par la transformation du lait, lance son <span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-vache\/fromage-affine-bio-de-vache\"><b>premier fromage affin\u00e9 bio<\/b><\/a><\/span> \u00e0 base de lait de vache Jersiaise : la Tomme d \u2019Anjou. Un r\u00e9gal de Jersiaise qui obtient la m\u00e9daille d\u2019Or en 2012 au concours mondial des fromages de Jersey. Deux ans plus tard, c\u2019est au tour de la \u00abFleurs d\u2019Anjou\u00bb une p\u00e2te molle tr\u00e8s cr\u00e9meuse.<\/p><p>Marie raconte : \u00ab Quand en famille, nous partions en vacances \u00e0 la montagne, le d\u00e9tour oblig\u00e9 de nos randonn\u00e9es passait par une fruiti\u00e8re (fromagerie d\u2019Alpages). C\u2019est \u00e0 partir de ces premi\u00e8res exp\u00e9riences d\u2019enfance que m\u2019est venu le go\u00fbt de la fromagerie : cr\u00e9er des recettes <b>remplies de terroir<\/b>, toucher le grain du caill\u00e9, sentir l\u2019\u00e9volution du fromage. Il faut retourner, observer et sonder la tomme pour suivre son affinage\u2026 <b>C\u2019est un m\u00e9tier de mains. \u00bb<\/b><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-935d0ff elementor-widget elementor-widget-image\" data-id=\"935d0ff\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Marie-Gaborit-cave-fromages.png\" class=\"attachment-large size-large wp-image-1581\" alt=\"Marie Gaborit - Cave \u00e0 fromage\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Marie-Gaborit-cave-fromages.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Marie-Gaborit-cave-fromages-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Marie-Gaborit-cave-fromages-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a08426c elementor-widget elementor-widget-text-editor\" data-id=\"a08426c\" data-element_type=\"widget\" data-settings=\"{"_animation":"none","_animation_delay":300}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>En 2007<\/b>, Marie Gaborit \u00e9tend sa gamme de fromages affin\u00e9s avec <b><a href=\"\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\"><span style=\"text-decoration: underline;\">le lait de ch\u00e8vre<\/span><\/a>.<\/b> Ses exigences qualit\u00e9 sont la fra\u00eecheur du lait et une alimentation riche et vari\u00e9e des animaux pour obtenir un lait de qualit\u00e9 toute l\u2019ann\u00e9e.\u00a0<\/p><p>\u00c0 la Maison Gaborit <b>le lait n\u2019est pas standardis\u00e9, c\u2019est la main experte du fromager qui permet de fabriquer ces fromages bio.<\/b> D\u00e8s que l\u2019alimentation des animaux change, Marie le per\u00e7oit et ne le travaille pas de la m\u00eame mani\u00e8re. \u00ab Le temps de prise peut varier, le caill\u00e9 va \u00eatre plus humide ou plus acide\u2026 Il faut r\u00e9agir tr\u00e8s vite. Les crit\u00e8res de temp\u00e9ratures et d\u2019humidit\u00e9 des caves sont adapt\u00e9s\u00bb<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b511d55 elementor-widget elementor-widget-image\" data-id=\"b511d55\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Carte-production-lait-local.jpg\" class=\"attachment-large size-large wp-image-1585\" alt=\"Carte de France - Lait Maison Gaborit\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Carte-production-lait-local.jpg 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Carte-production-lait-local-300x186.jpg 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Carte-production-lait-local-600x371.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5f648c elementor-widget elementor-widget-text-editor\" data-id=\"a5f648c\" data-element_type=\"widget\" data-settings=\"{"_animation":"none","_animation_delay":300}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>En<b> 2011,<\/b> \u00e0 la demande d\u2019un groupement de producteurs de lait bio de brebis de l\u2019Aveyron,\u00a0 Marie cr\u00e9e <span style=\"text-decoration: underline;\"><strong><a href=\"\/nos-produits\/lait-de-brebis\/fromage-affine-bio-de-brebis\">les Tommes et les Fleurs de brebis<\/a><\/strong><\/span><a href=\"\/nos-produits\/lait-de-brebis\/fromage-affine-bio-de-brebis\">. <\/a>Chaque type de lait\u00a0 (vache, ch\u00e8vre et brebis) a sa propre composition et ses sp\u00e9cificit\u00e9s.<b> \u00abUne adaptation minutieuse au lait a \u00e9t\u00e9 n\u00e9cessaire pour cr\u00e9er tous ces nouveaux fromages\u00bb.<\/b><\/p><p>La famille Gaborit revendique son <b>savoir-faire traditionnel<\/b> et propose tous ses fromages affin\u00e9s uniquement <strong><span style=\"text-decoration: underline;\"><a href=\"\/ou-trouver-nos-produits\">dans les magasins sp\u00e9cialis\u00e9s bio et chez les fromagers<\/a>.<\/span><\/strong> \u00ab Dans notre r\u00e9gion, il n\u2019y a pas d\u2019AOC et pourtant nous avons r\u00e9ussi \u00e0\u00a0<span style=\"font-size: 1rem;\">fid\u00e9liser les consommateurs gr\u00e2ce aux recettes traditionnelles \u00bb.\u00a0\u00a0<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9b7d393 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9b7d393\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-15961ef\" data-id=\"15961ef\" data-element_type=\"column\" data-settings=\"{"animation":"none"}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b3f4c47 elementor-widget elementor-widget-heading\" data-id=\"b3f4c47\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">D\u00e9couvrez la fromagerie bio<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0b7ab9c elementor-arrows-position-inside elementor-pagination-position-outside elementor-widget elementor-widget-image-carousel\" data-id=\"0b7ab9c\" data-element_type=\"widget\" data-settings=\"{"slides_to_show":"1","autoplay_speed":3500,"navigation":"both","autoplay":"yes","pause_on_hover":"yes","pause_on_interaction":"yes","infinite":"yes","effect":"slide","speed":500}\" data-widget_type=\"image-carousel.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-image-carousel-wrapper swiper-container\" dir=\"ltr\">\n\t\t\t<div class=\"elementor-image-carousel swiper-wrapper\" aria-live=\"off\">\n\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"1 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Decaillage.png\" alt=\"D\u00e9caillage fromage bio\" \/><figcaption class=\"elementor-image-carousel-caption\">D\u00e9caillage<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"2 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Moulage.png\" alt=\"Moulage \u00e0 la main fromage\" \/><figcaption class=\"elementor-image-carousel-caption\">Moulage<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"3 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Presse-tomme-bio.png\" alt=\"Pressage Tomme bio\" \/><figcaption class=\"elementor-image-carousel-caption\">Pressage (tommes)<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"4 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Cave-a-tomme-planche-en-bois.png\" alt=\"Affinage des tommes\" \/><figcaption class=\"elementor-image-carousel-caption\">Affinage des tommes sur planche en bois<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"5 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Salage-fromages-Sel-guerande.png\" alt=\"Salage \u00e0 la main des fromages\" \/><figcaption class=\"elementor-image-carousel-caption\">Salage des Fleurs (Sel de Gu\u00e9rande)<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"6 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Affinage-fromage-bio-fleurs.png\" alt=\"Cave \u00e0 fromage bio - fleurs\" \/><figcaption class=\"elementor-image-carousel-caption\">Affinage des Fleurs<\/figcaption><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"7 sur 7\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Cave-a-fleur-fromage-.png\" alt=\"Affinage des fleurs en cave\" \/><figcaption class=\"elementor-image-carousel-caption\">Affinage des Fleurs<\/figcaption><\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-prev\" role=\"button\" tabindex=\"0\">\n\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"eicon-chevron-left\"><\/i>\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-next\" role=\"button\" tabindex=\"0\">\n\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"eicon-chevron-right\"><\/i>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"swiper-pagination\"><\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-86568ab elementor-section-stretched elementor-section-height-min-height elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"86568ab\" data-element_type=\"section\" data-settings=\"{"stretch_section":"section-stretched","background_background":"classic","animation":"none","animation_delay":300}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2f74ff2\" data-id=\"2f74ff2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-d7dc1c6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d7dc1c6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-5272084\" data-id=\"5272084\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-ee8385b elementor-invisible\" data-id=\"ee8385b\" data-element_type=\"column\" data-settings=\"{"animation":"fadeIn","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e99b8cf elementor-widget elementor-widget-heading\" data-id=\"e99b8cf\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">La passion des fromages<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b757488 elementor-widget elementor-widget-text-editor\" data-id=\"b757488\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"font-family: Courgette, -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color Emoji;\"><span style=\"font-size: 24px; letter-spacing: 0.6px;\">\u00ab…c<\/span><\/span><span style=\"font-family: Courgette, -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color Emoji;\"><span style=\"font-size: 24px; letter-spacing: 0.6px;\">r\u00e9er des recettes remplies de terroir, toucher le grain du caill\u00e9, sentir l\u2019\u00e9volution du fromage. Il faut retourner, observer et sonder le fromage pour suivre son affinage\u2026 C\u2019est un m\u00e9tier de mains ! \u00bb<\/span><\/span><\/p><p><span style=\"font-size: 1rem;\">Marie Gaborit<\/span><span style=\"font-family: Courgette, -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica Neue, Arial, Noto Sans, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol, Noto Color Emoji;\"><span style=\"font-size: 24px; letter-spacing: 0.6px;\">\u00a0<\/span><\/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\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-13e1c51 elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"13e1c51\" data-element_type=\"section\" data-settings=\"{"animation":"none"}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-fb05911\" data-id=\"fb05911\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6939590 elementor-widget elementor-widget-heading\" data-id=\"6939590\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">Les Tommes<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-215b8fd elementor-widget elementor-widget-text-editor\" data-id=\"215b8fd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Fabrication et affinage :<\/strong> La Tomme est un fromages affin\u00e9 \u00e0 p\u00e2te press\u00e9e non cuite au lait pasteuris\u00e9 avec une cro\u00fbte fine et naturelle de couleur grise. Le lait est matur\u00e9, puis empr\u00e9sur\u00e9, d\u00e9caill\u00e9 et brass\u00e9. Ensuite vient le moulage. Le fromage est alors press\u00e9, sal\u00e9, ressuy\u00e9 puis mis en cave pour un affinage de deux mois et demi sur des planches en bois d\u2019Epic\u00e9a. Durant l\u2019affinage, les tommes sont retourn\u00e9es et frott\u00e9es manuellement chaque semaine.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f5d396 elementor-widget elementor-widget-text-editor\" data-id=\"7f5d396\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Saveurs :\u00a0<\/b>Les tommes ont une texture moelleuse, cr\u00e9meuse, la p\u00e2te est de couleur\u00a0<span style=\"font-size: 1rem;\">jaune-paille (<strong><span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-vache\/fromage-affine-bio-de-vache\/tomme-bio-danjou\">Tomme d\u2019Anjou<\/a><\/span><\/strong>) ou ivoire (<strong><a href=\"\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\/tomme-de-chevre\"><span style=\"text-decoration: underline;\">ch\u00e8vre<\/span> <\/a><\/strong>et <strong><a href=\"\/nos-produits\/lait-de-brebis\/fromage-affine-bio-de-brebis\/tomme-de-brebis-bio\"><span style=\"text-decoration: underline;\">brebis<\/span><\/a><\/strong>). D\u00e9licieuses saveurs de cr\u00e8me, de beurre et ar\u00f4me de noisette.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a0d2ce2\" data-id=\"a0d2ce2\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4d86254 elementor-widget elementor-widget-image\" data-id=\"4d86254\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Tomme-bio-vache.png\" class=\"attachment-large size-large wp-image-1598\" alt=\"Tomme bio au lait de vache\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Tomme-bio-vache.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Tomme-bio-vache-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Tomme-bio-vache-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7c39e7a elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7c39e7a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-2ca25d7\" data-id=\"2ca25d7\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-966e327 elementor-widget elementor-widget-image\" data-id=\"966e327\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fleurs-bio-fromage.png\" class=\"attachment-large size-large wp-image-1599\" alt=\"Fleurs - fromages affin\u00e9s bio\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fleurs-bio-fromage.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fleurs-bio-fromage-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fleurs-bio-fromage-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a63cbc1\" data-id=\"a63cbc1\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d16bff1 elementor-widget elementor-widget-heading\" data-id=\"d16bff1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">Les Fleurs<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2094cda elementor-widget elementor-widget-text-editor\" data-id=\"2094cda\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Fabrication et affinage :<\/strong> Les Fleurs sont des fromages \u00e0 p\u00e2te molle avec une cro\u00fbte mixte. Le lait pasteuris\u00e9 est matur\u00e9, puis empr\u00e9sur\u00e9, d\u00e9caill\u00e9 et brass\u00e9. Le fromage est ensuite vers\u00e9 dans des moules. L\u2019\u00e9gouttage se fait sur table et les Fleurs sont retourn\u00e9es \u00e0 la main. Les Fleurs seront ensuite affin\u00e9es en cave. Durant les <span style=\"font-size: 1rem;\">3 semaines d\u2019affinage, le fromage bio est retourn\u00e9 et frott\u00e9 chaque jour.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5ce57da elementor-widget elementor-widget-text-editor\" data-id=\"5ce57da\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Saveurs :\u00a0<\/b>Les Fleurs ont une texture fondante et cr\u00e9meuse, la p\u00e2te est de couleur\u00a0<span style=\"font-size: 1rem;\">jaune-paille (<span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-vache\/fromage-affine-bio-de-vache\/fleurs-danjou\">Fleurs d\u2019Anjou<\/a><\/span>) et cr\u00e8me (<span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\/fleurs-de-chevre\">ch\u00e8vre<\/a> <\/span>et <span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-brebis\/fromage-affine-bio-de-brebis\/fleurs-de-brebis\">brebis<\/a><\/span>). En bouche, elles offrent des saveurs subtiles, velout\u00e9es et florales.\u00a0<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3c04242c elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3c04242c\" data-element_type=\"section\" data-settings=\"{"animation":"none"}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-752f909e\" data-id=\"752f909e\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-73609db3 elementor-widget elementor-widget-heading\" data-id=\"73609db3\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">Cr\u00e9meux d'Anjou - Le camembert bio<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5804c2d elementor-widget elementor-widget-text-editor\" data-id=\"5804c2d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>D\u00e9couvrez<strong> notre nouveau fromage bio :<span style=\"text-decoration: underline;\"><a href=\"\/nos-produits\/lait-de-vache\/fromage-affine-bio-de-vache\/cremeux-danjou-camembert-bio\"> le Cr\u00e9meux d\u2019Anjou !<\/a><\/span><\/strong><br \/>Fromage \u00e0 p\u00e2te molle et cro\u00fbte fleurie type camembert. Il poss\u00e8de des saveurs typiques gr\u00e2ce \u00e0 la richesse du terroir : la vache Jersiaise, les prairies \u00e0 fleurs compos\u00e9es et le savoir-faire authentique unique de Marie Gaborit, ma\u00eetre fromager. De fabrication traditionnelle, le Cr\u00e9meux d\u2019Anjou est moul\u00e9 \u00e0 la main. La texture du camembert est souple, cr\u00e9meuse ou fondante en fin d\u2019affinage. Jeune, le Cr\u00e9meux d\u2019Anjou offre des notes douces et lact\u00e9es; plus affin\u00e9, le fromage r\u00e9v\u00e9lera\u00a0des ar\u00f4mes de caract\u00e8re, du terroir.\u00a0<\/p><p>Nous proposons maintenant le <span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.bernardgaborit.fr\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\/cremeux-danjou-camembert-bio-copie\">Cr\u00e9meux de ch\u00e8vre<\/a><\/strong><\/span>, un d\u00e9licieux camembert au lait de ch\u00e8vre<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-56df8f70\" data-id=\"56df8f70\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1a4c8085 elementor-widget elementor-widget-image\" data-id=\"1a4c8085\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Camembert-bio-vache-anjou.png\" class=\"attachment-large size-large wp-image-1600\" alt=\"Camembert bio d'Anjou\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Camembert-bio-vache-anjou.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Camembert-bio-vache-anjou-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Camembert-bio-vache-anjou-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-343c6eb2 elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"343c6eb2\" data-element_type=\"section\" data-settings=\"{"animation":"none"}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-697e8255\" data-id=\"697e8255\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2754f4e2 elementor-widget elementor-widget-image\" data-id=\"2754f4e2\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fabrication-fromage-bleu-chevre.png\" class=\"attachment-large size-large wp-image-1602\" alt=\"Fromage Bleu au lait de Ch\u00e8vre\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fabrication-fromage-bleu-chevre.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fabrication-fromage-bleu-chevre-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fabrication-fromage-bleu-chevre-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-3cf1ff7b\" data-id=\"3cf1ff7b\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bf5882c elementor-widget elementor-widget-heading\" data-id=\"bf5882c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">Le Bleu de Ch\u00e8vre<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4388b45 elementor-widget elementor-widget-text-editor\" data-id=\"4388b45\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Fabrication et affinage : <a href=\"\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\/bleu-de-chevre\"><span style=\"text-decoration: underline;\">Le Bleu de Ch\u00e8vre<\/span> <\/a><\/strong>est un fromage bio \u00e0 p\u00e2te persill\u00e9e. Le lait est matur\u00e9, puis empr\u00e9sur\u00e9, d\u00e9caill\u00e9 et brass\u00e9. Le moulage est d\u2019abord r\u00e9alis\u00e9 dans un grand bac, le caill\u00e9 est ensuite vers\u00e9 manuellement dans des petits moules \u00e0 l\u2019aide d\u2019une poche et du r\u00e9partiteur. Le fromage s\u2019\u00e9goutte naturellement, il est sal\u00e9, ressuy\u00e9 et piqu\u00e9. Le Penicillium Roqueforti se d\u00e9veloppe gr\u00e2ce \u00e0 l\u2019air pr\u00e9sent dans le fromage et gr\u00e2ce au sel. Le Bleu sera affin\u00e9 en cave durant 5 semaines pour obtenir une cro\u00fbte naturelle. Cette petite tommette \u00e0 p\u00e2te persill\u00e9e p\u00e8se 400g .<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d058ac5 elementor-widget elementor-widget-text-editor\" data-id=\"d058ac5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Saveurs :\u00a0<\/b>Subtil m\u00e9lange de bleu et de lait de ch\u00e8vre bio, cette tomette est surprenante. Sa texture est ferme, tendre et fondante. Le go\u00fbt est typ\u00e9, l\u00e9g\u00e8rement sal\u00e9 avec \u00e0 la fois les ar\u00f4mes caprins et ceux du bleu.\u00a0<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5069a28c elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5069a28c\" data-element_type=\"section\" data-settings=\"{"animation":"none"}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-366c2ae4\" data-id=\"366c2ae4\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-706e86cc elementor-widget elementor-widget-heading\" data-id=\"706e86cc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-large\">Les fromages \u00e0 raclette<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5adfd0d elementor-widget elementor-widget-text-editor\" data-id=\"5adfd0d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Fabrication et affinage : <\/strong>Ce sont des fromages affin\u00e9s \u00e0 p\u00e2te press\u00e9e non cuite au lait pasteuris\u00e9 avec une cro\u00fbte naturelle morg\u00e9e. Le lait est matur\u00e9, puis empr\u00e9sur\u00e9, d\u00e9caill\u00e9 et brass\u00e9. Ensuite vient le moulage. La raclette est alors press\u00e9e, sal\u00e9e, ressuy\u00e9e puis mise en cave pour un affinage de deux mois et demi sur des planches en bois d\u2019Epic\u00e9a. Durant l\u2019affinage, les raclettes sont retourn\u00e9es et frott\u00e9es chaque semaine.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d86c20c elementor-widget elementor-widget-text-editor\" data-id=\"d86c20c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Saveurs :\u00a0<\/b>Ces fromages poss\u00e8dent des ar\u00f4mes typiques, issus de la richesse du terroir de l\u2019Anjou : la qualit\u00e9 des p\u00e2turages et le savoir-faire authentique unique de Marie Gaborit, ma\u00eetre fromager.<\/p><p>Nous proposons<span style=\"text-decoration: underline;\"><strong><a href=\"\/nos-produits\/lait-de-vache\/fromage-affine-bio-de-vache\/petite-raclette-bio-danjou\"> la Petite Raclette d’Anjou<\/a><\/strong><\/span> au lait de vache Jersiaise, et le <a href=\"\/nos-produits\/lait-de-chevre\/fromage-affine-bio-de-chevre\/fondant-de-chevre-fromage-bio-a-raclette\"><strong><span style=\"text-decoration: underline;\">Fondant de ch\u00e8vre<\/span><\/strong><\/a><\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-17f0108f\" data-id=\"17f0108f\" data-element_type=\"column\" data-settings=\"{"animation":"none","animation_delay":300}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-525a12bc elementor-widget elementor-widget-image\" data-id=\"525a12bc\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"396\" src=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fromage-raclette-bio-anjou.png\" class=\"attachment-large size-large wp-image-1603\" alt=\"Fromage \u00e0 raclette bio\" srcset=\"https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fromage-raclette-bio-anjou.png 682w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fromage-raclette-bio-anjou-300x186.png 300w, https:\/\/www.bernardgaborit.fr\/wp-content\/uploads\/2020\/02\/Fromage-raclette-bio-anjou-600x371.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>L\u2019histoire de nos fromages affin\u00e9s bio En 2005, Marie GABORIT dipl\u00f4m\u00e9e de l\u2019ENILBIO de Poligny et passionn\u00e9e par la transformation…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":426,"menu_order":20,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - 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