{"id":12227,"date":"2010-01-13T23:03:01","date_gmt":"2010-01-13T21:03:01","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=12227"},"modified":"2010-01-13T23:03:01","modified_gmt":"2010-01-13T21:03:01","slug":"stage-realisation-fromage-type-pate-pressee-et-raclette","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2010\/01\/13\/stage-realisation-fromage-type-pate-pressee-et-raclette\/","title":{"rendered":"Stage r\u00e9alisation fromage type p\u00e2te press\u00e9e et raclette"},"content":{"rendered":"<p><span style=\"color: #000000;\">La Chambre d&rsquo;agriculture de l&rsquo;Is\u00e8re et l&rsquo;association des producteurs fermiers de l&rsquo;Is\u00e8re organisent un stage ayant pour th\u00e8me: r\u00e9alisation fromage type p\u00e2te press\u00e9e et raclette. Ce stage se d\u00e9roulera les 2 et 3 f\u00e9vrier de de 9h15 \u00e0 17h00<span style=\"text-decoration: underline;\"><strong>, <\/strong><\/span> St Etienne de St Geoirs et Plan au GAEC des Essarts.<\/span><\/p>\n<p align=\"center\"><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\">PROGRAMME<\/span><\/span><\/p>\n<p><span style=\"color: #000000;\">Le matin fabrication sur l\u2019atelier qui nous accueille et l\u2019apr\u00e8s-midi en salle \u00e0 St Etienne de St Geoirs<\/span><\/p>\n<p><span style=\"color: #000000;\"> 1<sup>er<\/sup> jour\u00a0:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"> &#8211; R\u00e9alisation d\u2019une p\u00e2te press\u00e9e avec lait de vache et brebis si possible et l\u2019apr\u00e8s-midi en salle avec \u00e9criture des param\u00e8tres, contraintes d\u2019affinage et principaux accidents de fabrication et d\u2019affinage.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"> 2<sup>\u00e8me<\/sup> jour\u00a0:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"> &#8211; R\u00e9alisation d\u2019une raclette (vache et ch\u00e8vre si possible) et m\u00eame principe apr\u00e8s-midi en salle pour relecture des param\u00e8tres et lister les accidents possibles.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"> METHODE ET PEDAGOGIE<\/span><\/p>\n<p><span style=\"color: #000000;\"> Travail pratique et support \u00e9crit. N\u2019oubliez pas blouse et chaussures de fromagerie.<\/span><\/p>\n<p><span style=\"color: #000000;\"> INTERVENANTS<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong>Jacky M\u00e9ge \u2013 Technicien fromager des Pyr\u00e9n\u00e9es<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">Marie-Annick Dye animatrice<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong><span style=\"text-decoration: underline;\">Financement\u00a0:<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong><span style=\"text-decoration: underline;\"> <\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">* Frais de participation\u00a0:\u00a0 60 \u20ac Co-financ\u00e9 par VIVEA, l\u2019Europe et la Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong><span style=\"text-decoration: underline;\">Information et inscription\u00a0:<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re<\/span><\/p>\n<p><span style=\"color: #000000;\">Marie-Annick Dye<\/span><\/p>\n<p><span style=\"color: #000000;\">Martine Maritano<\/span><\/p>\n<p><span style=\"color: #000000;\">(04 76 93 79 57<\/span><\/p>\n<p><span style=\"color: #000000;\">06 81 44 95 47<\/span><\/p>\n<p><span style=\"color: #000000;\">Mail\u00a0: <a href=\"mailto:marieannick.dye@isere.chambagri.fr\">marieannick.dye@isere.chambagri.fr<\/a><\/span><\/p>\n<p><span style=\"color: #000000;\"><a href=\"mailto:Martine.maritano@isere.chambagri.fr\">Martine.maritano@isere.chambagri.fr<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Chambre d&rsquo;agriculture de l&rsquo;Is\u00e8re et l&rsquo;association des producteurs fermiers de l&rsquo;Is\u00e8re organisent un stage ayant pour th\u00e8me: r\u00e9alisation fromage type p\u00e2te press\u00e9e et raclette.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,40],"tags":[1104],"class_list":["post-12227","post","type-post","status-publish","format-standard","hentry","category-enseignementformation","category-laitproduits-laitiers","tag-chambre-dagriculture-de-lisere"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stage r\u00e9alisation fromage type p\u00e2te press\u00e9e et raclette -<\/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.sillon38.com\/blog\/2010\/01\/13\/stage-realisation-fromage-type-pate-pressee-et-raclette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" 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