{"id":12540,"date":"2010-01-25T19:26:46","date_gmt":"2010-01-25T17:26:46","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=12540"},"modified":"2010-01-25T19:26:46","modified_gmt":"2010-01-25T17:26:46","slug":"le-charolais-nouveau-venu-sur-le-plateau-de-fromages-aoc","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2010\/01\/25\/le-charolais-nouveau-venu-sur-le-plateau-de-fromages-aoc\/","title":{"rendered":"Le \u00ab charolais \u00bb, nouveau venu sur le plateau de fromages AOC"},"content":{"rendered":"<figure id=\"attachment_12541\" aria-describedby=\"caption-attachment-12541\" style=\"width: 226px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12541\" title=\"charolais\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2010\/01\/charolais.jpg\" alt=\"Le &quot;charolais&quot;: n\u00b046 sur la liste des AOC\" width=\"226\" height=\"183\" \/><figcaption id=\"caption-attachment-12541\" class=\"wp-caption-text\">Le &quot;charolais&quot;: n\u00b046 sur la liste des AOC<\/figcaption><\/figure>\n<p>L\u2019INAO vient de l\u2019annoncer\u00a0: le \u00ab\u00a0charolais\u00a0\u00bb devient officiellement le 46<sup>e<\/sup> fromage \u00e0 b\u00e9n\u00e9ficier d\u2019une AOC en France. Ce statut date de f\u00e9vrier 2009. Mais le d\u00e9cret portant homologation de l\u2019appellation a \u00e9t\u00e9 publi\u00e9 au JO le 23 janvier 2010.<\/p>\n<p>Les fromages \u00abcharolais\u00bb sont fabriqu\u00e9s \u00e0 partir de lait de ch\u00e8vre cru entier. Ils sont de forme cylindrique verticale l\u00e9g\u00e8rement bomb\u00e9e, \u00e0 p\u00e2te de couleur cr\u00e8me, ferme et lisse. A l&rsquo;issue d\u2019un d\u00e9lai minimal d&rsquo;affinage de 16 jours, son poids est compris entre 250 et 310 grammes pour un diam\u00e8tre \u00e0 mi-hauteur compris entre 60 et 70 mm et une hauteur comprise entre 70 et 85 mm. Sa cro\u00fbte \u00e9volue du beige\/ivoire \u00e0 l\u2019\u00e9tat jeune vers le bleut\u00e9e en fleurissant. Des taches bleues, principalement de p\u00e9nicillium, peuvent appara\u00eetre en cours d\u2019affinage. Il contient au minimum 45 grammes de mati\u00e8re s\u00e8che pour 100 grammes de fromage.<\/p>\n<p>Le \u00ab\u00a0charolais\u00a0\u00bb est produit au sein du bocage charolais. L\u2019aire g\u00e9ographique de l\u2019appellation s\u2019\u00e9tend sur 252 communes o\u00f9 sont effectu\u00e9s la production du lait, la fabrication et l\u2019affinage des fromages et 3 communes prises en partie o\u00f9 seul l\u2019affinage des fromages peut \u00eatre r\u00e9alis\u00e9.<\/p>\n<p>Le \u00ab charolais \u00bb est l\u2019h\u00e9ritage d\u2019une tradition ancienne d\u2019\u00e9levage de ch\u00e8vres et de production de fromages, dans les fermes bovines du Charollais et du Brionnais. L\u2019\u00e9levage caprin est apparu tr\u00e8s t\u00f4t comme une activit\u00e9 compl\u00e9mentaire de l\u2019\u00e9levage et de l\u2019engraissement des bovins, mais c\u2019est dans les ann\u00e9es 1960 que la production de fromages en pur lait de ch\u00e8vre s\u2019est confort\u00e9e.<\/p>\n<p>Pendant longtemps limit\u00e9e \u00e0 la Bourgogne et au nord de la r\u00e9gion Rh\u00f4ne-Alpes, la notori\u00e9t\u00e9 du \u00ab\u00a0charolais\u00a0\u00bb, s\u2019est largement d\u00e9velopp\u00e9e depuis les ann\u00e9es 1970 avec l\u2019essor commercial du produit vers les grands march\u00e9s parisiens. Aujourd\u2019hui encore, la production est rest\u00e9e essentiellement fermi\u00e8re, au sein d\u2019\u00e9levages traditionnels de petite taille (1).<\/p>\n<p>Comme pour tout produit sous signe d\u2019indentification d\u2019origine et de qualit\u00e9, des contr\u00f4les r\u00e9alis\u00e9s par des organismes ind\u00e9pendants permettent de s\u2019assurer du respect des conditions de production qui incluent la probl\u00e9matique de l\u2019aire g\u00e9ographique.<\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.<\/p>\n<p><em>(1) Donn\u00e9es chiffr\u00e9es :16 producteurs fermiers, 1 affineur et 1 atelier de transformation laiti\u00e8re, 59 tonnes produites en 2009, repr\u00e9sentant 210 723 fromages et 1 171 000 litres de lait produit.724 exploitations caprines pr\u00e9sentes dans l\u2019aire g\u00e9ographique en 2008.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le \u00ab charolais \u00bb devient officiellement le 46e fromage \u00e0 b\u00e9n\u00e9ficier d\u2019une AOC en France. Ce statut date de f\u00e9vrier 2009. Mais le d\u00e9cret portant homologation de l\u2019appellation a \u00e9t\u00e9 publi\u00e9 au JO le 23 janvier 2010.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[2929],"class_list":["post-12540","post","type-post","status-publish","format-standard","hentry","category-terroirs-gastronomie","tag-inao"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le \u00ab charolais \u00bb, nouveau venu sur le plateau de fromages AOC -<\/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\/25\/le-charolais-nouveau-venu-sur-le-plateau-de-fromages-aoc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le \u00ab charolais \u00bb, nouveau venu sur le plateau de fromages AOC -\" \/>\n<meta property=\"og:description\" content=\"Le \u00ab charolais \u00bb devient officiellement le 46e fromage \u00e0 b\u00e9n\u00e9ficier d\u2019une AOC en France. 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