{"id":23235,"date":"2011-07-21T00:29:15","date_gmt":"2011-07-20T22:29:15","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=23235"},"modified":"2011-07-21T00:29:15","modified_gmt":"2011-07-20T22:29:15","slug":"bleu-du-vercors-sassenage-secrets-de-fabrication","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2011\/07\/21\/bleu-du-vercors-sassenage-secrets-de-fabrication\/","title":{"rendered":"Bleu du Vercors Sassenage: secrets de fabrication…"},"content":{"rendered":"

le Bleu du Vercors-Sassenage est actuellement le seul fromage fabriqu\u00e9 \u00e0 base d\u2019un m\u00e9lange de lait de la veille chauff\u00e9 et de lait cru et chaud de la traite du matin. Et ce serait justement ce secret qui lui conf\u00e8rerait ses qualit\u00e9s et son go\u00fbt particulier.<\/span><\/p>\n

Lorsque l\u2019on incorpore au lait de la veille chauff\u00e9, une proportion de 30 \u00e0 50 % de lait cru, ce dernier agit comme un ferment, tout en donnant au m\u00e9lange les caract\u00e9ristiques savoureuses li\u00e9es \u00e0 chaque exploitation.
\nLa fabrication fermi\u00e8re du bleu est tr\u00e8s d\u00e9licate ; aujourd\u2019hui dix fermes rel\u00e8vent le d\u00e9fi, avec l\u2019appui des \u00e9coles de laiteries qui assurent leur formation.<\/span><\/p>\n


\n\"bleu<\/a><\/span><\/p>\n

<\/a>Pas moins de huit op\u00e9rations se succ\u00e8dent avant l\u2019affinage du fromage, de la mise en cuve \u00e0 l\u2019\u00e9gouttage et au salage. Une fois le caill\u00e9 form\u00e9, il faut l\u2019extraire, le d\u00e9couper en grains que l\u2019on brasse manuellement puis m\u00e9caniquement, laisser reposer avant de verser\u00a0 dans les moules.<\/span><\/p>\n

\"bleu<\/a><\/span><\/p>\n

<\/a>L\u2019op\u00e9ration suivante consiste \u00e0 retourner les moules toutes les heures, 7 \u00e0 8 fois. Trois salages sont ensuite n\u00e9cessaires, \u00e0 12 h d\u2019intervalle, avant de laisser le fromage s\u2019affiner durant 3 semaines dans des conditions d\u2019hygrom\u00e9trie et d\u2019humidit\u00e9 strictes. Le persillage est assur\u00e9 par les aiguilles avec lesquelles on pique les fromages \u00e0 plusieurs reprises.<\/span><\/p>\n

AOP pour le Bleu<\/strong>
\n<\/span><\/p>\n

L\u2019INAO, Institut National des Appellations d\u2019Origine, attribue ce label sous des conditions drastiques de production du lait et de fabrication du fromage. Un produit AOP est unique : ses caract\u00e9ristiques rel\u00e8vent de son milieu g\u00e9ographique, l\u2019aire d\u2019appellation d\u2019origine.
\nL\u2019aire du bleu est enti\u00e8rement situ\u00e9e dans le massif du Vercors, en Dr\u00f4me et en Is\u00e8re, dans de longues vall\u00e9es humides en berceau, bord\u00e9es de cirques et de combes ferm\u00e9es, que le percement des routes accroch\u00e9es aux falaises \u00e0 partir de 1850 n\u2019a pas alt\u00e9r\u00e9.
\nSitu\u00e9e en totalit\u00e9 \u00e0 plus de 800 m d\u2019altitude, elle b\u00e9n\u00e9ficie d\u2019un climat montagnard, aux \u00e9t\u00e9s courts, aux automnes pr\u00e9coces, aux hivers charg\u00e9s de neige. La surface utile est occup\u00e9e par des herbages \u00e0 la flore sp\u00e9cifique, aux valeurs nutritives exceptionnelles.<\/span><\/p>\n

Strict cahier des charges<\/strong><\/span><\/p>\n

La fabrication de ce bleu au go\u00fbt subtil r\u00e9pond \u00e0 des normes pr\u00e9cises, lesquelles garantissent la sp\u00e9cificit\u00e9 du bleu du Vercors-Sassenage. Le cahier des charges garantit la tradition et le savoir-faire.
\nLe lait provient de vaches Montb\u00e9liarde, Abondance ou Villarde, reconnues pour leur valeur fromag\u00e8re. La race Villarde, LA VACHE du Vercors, est une race aujourd\u2019hui en re-d\u00e9veloppement.
\nL’alimentation des animaux est rigoureusement r\u00e9glement\u00e9e ; durant l’\u00e9t\u00e9, les vaches sont au p\u00e2turage et l’hiver, elles sont nourries avec les fourrages r\u00e9colt\u00e9s dans le p\u00e9rim\u00e8tre de l’AOP. Tous les aliments pouvant alt\u00e9rer le go\u00fbt ou l’odeur du lait sont interdits. L’ensilage est ainsi proscrit.
\nLa fabrication doit imp\u00e9rativement respecter la recette traditionnelle.
\nLes 41 exploitations qui fournissent le lait sont de petite taille, sans culture intensive.
\nLe SIVER, Syndicat Interprofessionnel du bleu du Vercors-Sassenage, est le garant de la qualit\u00e9 exig\u00e9e par l’AOP. Il est compos\u00e9 d’un coll\u00e8ge de transformateurs laitiers, d\u2019un coll\u00e8ge de transformateurs fermiers et d\u2019un coll\u00e8ge producteurs de lait.<\/span><\/p>\n

\"bleu<\/a>
\n<\/span><\/p>\n


\nFiche technique du Bleu<\/strong><\/span><\/p><\/blockquote>\n

Le Bleu du Vercors-Sassenage est un fromage \u00e0 p\u00e2te demi-molle persill\u00e9e qui pr\u00e9sente une subtile saveur de noisette. Sa robe est lisse et fine, sa cro\u00fbte naturelle, sa texture souple.
\nDiam\u00e8tre : 27 \u00e0 30 cm \u2013 hauteur : 7 \u00e0 9 cm \u2013 Poids : 4 \u00e0 4,5 kg
\nMati\u00e8re grasse : 48 % \u2013 Extrait sec : 52 %
\nLe cheptel est compos\u00e9 de 1 800 vaches laiti\u00e8res, dont la production moyenne et annuelle est de 5 600 litres.
\n205 tonnes de Bleu du Vercors Sassenage ont \u00e9t\u00e9\u00a0 fabriqu\u00e9es en 2010, r\u00e9parties comme suit : 165 tonnes par la Coop\u00e9rative Vercors-Lait \u00e0 Villard-de-Lans, 40 tonnes par les 10 producteurs fermiers.
\nIl faut 35 litres de lait pour fabriquer un fromage.<\/span><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Le bleu du Vercors Sassenage a une saveur particuli\u00e8re. 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