{"id":15441,"date":"2010-06-15T10:22:57","date_gmt":"2010-06-15T08:22:57","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=15441"},"modified":"2010-06-15T10:22:57","modified_gmt":"2010-06-15T08:22:57","slug":"liu-yang-doit-sa-vocation-a-la-corse-et-au-camembert","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2010\/06\/15\/liu-yang-doit-sa-vocation-a-la-corse-et-au-camembert\/","title":{"rendered":"Liu Yang doit sa vocation \u00e0 la Corse et au camembert"},"content":{"rendered":"

<\/span><\/span><\/span><\/p>\n

\"Liu<\/span><\/span><\/span>
Liu Yang: "J'ai toujours aim\u00e9 la France"<\/figcaption><\/figure>\n

Liu Yang, 37 ans, mari\u00e9<\/span>, originaire de Dongbei dans la province du Heilongjiang, a ouvert une fromagerie il y a un an \u00e0 P\u00e9kin, apr\u00e8s avoir cherch\u00e9 sa voie en France o\u00f9 il a appris la langue et suivi plusieurs formations. Il est, sans doute, l’un des seuls artisans fromagers de la capitale chinoise.<\/span><\/p>\n

N\u00e9 d’un p\u00e8re radiologue et d’une m\u00e8re infirmi\u00e8re, rien ne le destinait vraiment \u00e0 \u00eatre artisan fromager. Sa vocation est n\u00e9e en Corse, \u00e0 Corte, o\u00f9 il a v\u00e9cu deux ans. C’est l\u00e0, dans l’\u00eele de Beaut\u00e9, qu’il a v\u00e9ritablement appris le m\u00e9tier. <\/span><\/span><\/span><\/p>\n

Son voisin, M.Cesari, berger et producteur fermier, y est pour beaucoup. C’est chez lui qu’il a fait son stage, apr\u00e8s avoir pass\u00e9 un an sur les bancs du lyc\u00e9e agricole de Bastia. <\/span><\/span><\/span><\/p>\n

Liu Yang nous a racont\u00e9 son \u00e9tonnant p\u00e9riple. <\/span><\/span><\/span><\/p>\n

\u00ab\u00a0En Chine, je suis titulaire d<\/span>\u2019<\/span>une licence en informatique. Apr\u00e8s 4 ans de travail \u00e0 Zhong guancun (quartier de l’informatique de P\u00e9kin) dans une soci<\/span>\u00e9<\/span>t<\/span>\u00e9<\/span> de produits \u00e9lectroniques, j’ai eu envie de changer de carri\u00e8re, j’ai donc d\u00e9cid\u00e9 d’aller en France en 2001 suivre une formation de management et affaires internationales .<\/span><\/span><\/span><\/p>\n

Pourquoi j’ai choisi la France? Parce que j’ai toujours aim\u00e9 ce pays et que c’\u00e9tait pour moi une belle opportunit\u00e9 de d\u00e9couvrir la culture fran<\/span>\u00e7<\/span>aise et de reprendre des \u00e9tudes.<\/span><\/span><\/span><\/p>\n

Je suis arriv<\/span>\u00e9<\/span> <\/span>\u00e0<\/span> Clermont-Ferrand en octobre 2001, o<\/span>\u00f9<\/span> j<\/span>\u2019<\/span>ai suivi des cours de fran<\/span>\u00e7<\/span>ais intensifs pendant un an. En 2002, j<\/span>\u2019<\/span>ai commenc<\/span>\u00e9<\/span> <\/span>\u00e0<\/span> <\/span>\u00e9<\/span>tudier la sp<\/span>\u00e9<\/span>cialit<\/span>\u00e9<\/span> de Management PME <\/span>\u00e0<\/span> Aix-en-Provence, et en 2005, j<\/span>\u2019<\/span>ai suivi en Corse, la sp<\/span>\u00e9<\/span>cialit<\/span>\u00e9<\/span> \u00ab\u00a0Affaires Internationales au Sud M<\/span>\u00e9<\/span>dit<\/span>\u00e9<\/span>rann<\/span>\u00e9<\/span>e\u00a0\u00bb.<\/span><\/span><\/span><\/p>\n

Comment as-tu d<\/span>\u00e9<\/span>couvert le fromage francais<\/span> <\/span>?<\/span><\/strong><\/span><\/span><\/p>\n

\"liu-yang3\"\u00ab\u00a0C’est lors d’un buffet organis\u00e9 par l’universit\u00e9 d’Auvergne que j’ai pu go<\/span><\/span>\u00fb<\/span><\/span>ter mon premier fromage fran<\/span><\/span>\u00e7<\/span><\/span>ais, que j’ai tout de suite aim\u00e9, c’\u00e9tait un camembert !<\/span><\/span><\/span><\/span><\/p>\n

Il faut dire qu<\/span><\/span>\u2019<\/span><\/span>en Chine, d<\/span><\/span>\u00e9<\/span><\/span>j<\/span><\/span>\u00e0<\/span><\/span> pendant mon enfance, ma grande-m\u00e8re \u00e9levait des<\/span><\/span> <\/span><\/span>ch\u00e8vres. J’ai bu beaucoup de lait de vache et de ch\u00e8vre. Nous avions aussi une vache dans notre jardin que nos voisins <\/span><\/span>\u00e9<\/span><\/span>levaient avec leurs autres vaches.<\/span><\/span><\/span><\/span><\/p>\n

Pendant deux ans, j’ai v\u00e9cu <\/span><\/span>\u00e0<\/span><\/span> Cort<\/span><\/span>e<\/span><\/span> en Corse, mon voisin \u00e9tait berger (Soci<\/span><\/span>\u00e9<\/span><\/span>t<\/span><\/span>\u00e9<\/span><\/span> Cesari fr<\/span><\/span>\u00e8<\/span><\/span>res), une famille tr\u00e8s g\u00e9n\u00e9reuse qui m<\/span><\/span>\u2019<\/span><\/span>a fait go<\/span><\/span>\u00fb<\/span><\/span>ter son fromage de brebis et m’a appris \u00e0 le fabriquer, \u00e0 la fa\u00e7on de Venaco (1).<\/span><\/span><\/span><\/span><\/p>\n

C<\/span><\/span>\u2019<\/span><\/span>est ce qui, par la suite, m<\/span><\/span>\u2019<\/span><\/span>a vraiment donn\u00e9 l’envie de faire du fromage \u00e0 mon retour en Chine, j’ai alors suivi une formation de fabrication du fromage pendant un an au lyc\u00e9e agricole de Bastia, puis j’ai fait un stage chez mon voisin .\u00a0\u00bb<\/span><\/span><\/span><\/span><\/p>\n

Est-ce qu<\/span>\u2019<\/span>aujourd<\/span>\u2019<\/span>hui les Chinois sont consommateurs de fromage ?<\/span><\/strong><\/span><\/span><\/p>\n

\u00ab\u00a0Les Chinois sont curieux de manger et essayer de nouvelles choses, de plus en plus de mes compatriotes mangent des produits laitiers, ils ont habitude de boire du lait et du yaourt, l\u00e0 ils commencent \u00e0 consommer des fromages fondus et de la mozzarella.<\/span><\/span><\/span><\/p>\n

Je pense qu’ils sont pr\u00eats \u00e0 essayer de go<\/span><\/span>\u00fb<\/span><\/span>ter les nouveaux produits import\u00e9s, c’est une tr\u00e8s bonne chose qui m’encourage \u00e0 continuer de faire de vrais fromages fran\u00e7ais, m\u00eame si je n’ai pas encore beaucoup de clients chinois pour le moment, mais \u00e7a va venir dans les prochaines ann<\/span><\/span>\u00e9<\/span><\/span>es\u00a0\u00bb.<\/span><\/span><\/span><\/span><\/p>\n

\n

Peux-tu nous pr<\/span>\u00e9<\/span>senter ta fromagerie<\/span> <\/span>?<\/span><\/strong><\/span><\/span><\/p>\n

\"liu-yang2\"<\/span><\/span><\/span><\/span><\/p>\n

\u00ab\u00a0J<\/span><\/span>\u2019<\/span><\/span>ai lanc<\/span><\/span>\u00e9<\/span><\/span> ma fromagerie dans le nord de P<\/span><\/span>\u00e9<\/span><\/span>kin <\/span><\/span>\u00e0<\/span><\/span> Hui Long Guan, il y a maintenant 1 an, une fromagerie artisanale d<\/span><\/span>\u2019<\/span><\/span>environ 100m2. Ma production est de 200 kg de fromage par mois.<\/span><\/span><\/span><\/span><\/p>\n

Fabriquer du fromage en France ou fabriquer du fromage en Chine, c<\/span><\/span>\u2019<\/span><\/span>est compl<\/span><\/span>\u00e8<\/span><\/span>tement<\/span><\/span> <\/span><\/span>diff<\/span><\/span>\u00e9<\/span><\/span>rent : en Chine, il faut pouvoir trouver du lait de qualit<\/span><\/span>\u00e9<\/span><\/span>, et il faut aussi dire que le climat de P<\/span><\/span>\u00e9<\/span><\/span>kin est tr<\/span><\/span>\u00e8<\/span><\/span>s sec, ce qui fait que ce n<\/span><\/span>\u2019<\/span><\/span>est pas facile de contr<\/span><\/span>\u00f4<\/span><\/span>ler la temp<\/span><\/span>\u00e9<\/span><\/span>rature et il y a aussi les probl<\/span><\/span>\u00e8<\/span><\/span>mes d<\/span><\/span>\u2019<\/span><\/span>humidit<\/span><\/span>\u00e9 <\/span><\/span>… <\/span><\/span><\/span><\/span><\/p>\n

C<\/span><\/span>\u2019<\/span><\/span>est difficile, mais je suis quand m<\/span><\/span>\u00ea<\/span><\/span>me content du r<\/span><\/span>\u00e9<\/span><\/span>sultat.<\/span><\/span><\/span><\/span><\/p>\n

Depuis juin 2010, je suis en mesure de proposer une dizaine de produits<\/span><\/span> <\/span><\/span>: le fromage blanc, le mini crottin, la pyramide, la tome, le gris de P<\/span><\/span>\u00e9<\/span><\/span>kin (sorte de camembert) et le gris de P<\/span><\/span>\u00e9<\/span><\/span>kin cr<\/span><\/span>\u00e9<\/span><\/span>meux et au lait cr<\/span><\/span>u<\/span><\/span>, de la cr<\/span><\/span>\u00e8<\/span><\/span>me fraiche, la brousse, le gris aux herbes de Provence et aux herbes de jardin (basilic, persil, ail, poireau et poivron) et aussi un plateau de fromages<\/span><\/span> <\/span><\/span>(2).<\/span><\/span><\/span><\/span><\/p>\n

Mon fromage est fabriqu\u00e9 selon la m<\/span><\/span>\u00e9<\/span><\/span>thode de fabrication fran\u00e7aise, le mat<\/span><\/span>\u00e9<\/span><\/span>riel, les ferments, les pr\u00e9sures sont import<\/span><\/span>\u00e9e<\/span><\/span>s de France, dans des conditions sanitaires rigoureuses\u00a0\u00bb.<\/span><\/span><\/span><\/span><\/p>\n

\n

Tu as pris pas mal de virages tout au long de ton parcours, passant de l’informatique au management. Qu’est-ce qui t’ a guid\u00e9 dans le choix de ce m\u00e9tier d’artisan fromager?<\/strong><\/span><\/span><\/span><\/p>\n

\u00ab\u00a0A ceux qui me lisent, on dit en Chine que \u00ab\u00a0les gens qui se rencontrent par hasard, ce sont les gens qui ont la yuanfen<\/em>, la chance. J’ai rencontr\u00e9 des fromagers fran<\/span><\/span>\u00e7<\/span><\/span>ais en France, vous go<\/span><\/span>\u00fb<\/span><\/span>tez mes fromages en Chine, tout <\/span><\/span>\u00e7<\/span><\/span>a c’est notre yuanfen.<\/em><\/span><\/span><\/span><\/span><\/p>\n

J<\/span><\/span>\u2019<\/span><\/span>esp<\/span><\/span>\u00e8<\/span><\/span>re pouvoir continuer d<\/span><\/span>\u2019<\/span><\/span>augmenter ma production de fromage, avec toujours comme objectif principal la qualit<\/span><\/span>\u00e9<\/span><\/span> et la passion de faire d<\/span><\/span>\u00e9<\/span><\/span>couvrir la culture du fromage fran\u00e7ais et aussi organiser des d\u00e9gustations\u00a0\u00bb.<\/span><\/span><\/span><\/span><\/p>\n


\n<\/span><\/span><\/span><\/span><\/p>\n

Pour voir la vid\u00e9o faite par Olivier Le Clou\u00ebrec, cliquez sur ce lien:\u00a0 http:\/\/v.youku.com\/v_show\/id_XMTg0NTUyMjY4.html<\/a><\/p>\n

\n

________________________<\/span><\/span><\/span><\/p>\n

(1)<\/span><\/em><\/span><\/span><\/span> Le Venaco, est avec le Niolo, le Calenzana et le Broccio, le plus typique des fromages corses. Tous les ans, le premier week-end du mois de mai, la Foire du fromage de Venaco r\u00e9unit de nombreux fermiers et producteurs corses ainsi que des milliers de visiteurs. <\/span><\/em><\/span><\/span><\/span><\/p>\n

(2) Liu Yan a un site internet o\u00f9 il pr\u00e9sente toute sa production: <\/span><\/em><\/span><\/span><\/span>www.lefromagerdepekin.com\/<\/a><\/p>\n

\n

<\/span><\/p>\n

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