{"id":2703,"date":"2008-05-15T21:29:11","date_gmt":"2008-05-15T19:29:11","guid":{"rendered":"http:\/\/staging.sillon38.com\/2008\/05\/15\/le-petit-bleu-qui-sexporte\/"},"modified":"2008-05-15T21:29:11","modified_gmt":"2008-05-15T19:29:11","slug":"le-petit-bleu-qui-sexporte","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2008\/05\/15\/le-petit-bleu-qui-sexporte\/","title":{"rendered":"Le petit bleu qui s\u2019exporte"},"content":{"rendered":"

La tr\u00e8s d\u00e9vou\u00e9e Carole, secr\u00e9taire de la confr\u00e9rie du bleu du Vercors Sassenage a d\u00e9couvert un article paru dans le journal Courrier International. Cet article parle du bleu du Vercors Sassenage et de sa pr\u00e9sence remarqu\u00e9e aux \u00c9tats -Unis. On d\u00e9couvre en particulier qu\u2019on peut le d\u00e9guster dans des restaurants de San Francisco et de Berkeley.
\nNous reproduisons ci dessous l\u2019int\u00e9gralit\u00e9 de l\u2019article de notre consoeur Janet Fletcher intitul\u00e9 Gastronomie : \u00ab\u00a0Le petit bleu qui s\u2019exporte\u00a0\u00bb.<\/strong><\/p>\n

\u00ab\u00a0Pour les Am\u00e9ricains, le bleu de Sassenage est un fromage \u00ab au go\u00fbt plus d\u00e9licat qu\u2019on ne l\u2019imagine \u00bb.
\nAu XXe si\u00e8cle, avec le d\u00e9veloppement du transport r\u00e9frig\u00e9r\u00e9, les paysans ont plut\u00f4t choisi de vendre leur lait frais que de fabriquer du fromage, et la production de bleu de Sassenage s\u2019est mise a d\u00e9gringoler inexorablement. C\u2019\u00e9tait compter sans la t\u00e9nacit\u00e9 d\u2019une laiterie proche de Grenoble, d\u00e9cid\u00e9e \u00e0 relancer ce fromage. C\u2019est aujourd\u2019hui elle qui r\u00e9alise 98 % de la production de ce bleu si particulier. Le reste est fabriqu\u00e9 par neuf fermes situ\u00e9es dans les d\u00e9partements de la Dr\u00f4me et de l\u2019Is\u00e8re, au pied des Alpes. Pascal Beillevaire, \u00e9minent affineur, a s\u00e9lectionn\u00e9 quelques meules produites pour les exporter aux \u00c9tats-Unis.<\/p>\n

Le bleu de Sassenage ayant obtenu l\u2019appellation d\u2019origine contr\u00f4l\u00e9e en 1998, sa fabrication est r\u00e9glement\u00e9e. Son nom officiel est bleu du Vercors-Sassenage, mais Pascal Beillivaire a d\u00fb penser que c\u2019\u00e9tait trop verbeux pour les Am\u00e9ricains et je n\u2019ai vu que la version abr\u00e9g\u00e9e sur les \u00e9tiquettes des magasins. Qu\u2019il soit produit industriellement ou \u00e0 la ferme, le fromage est fabriqu\u00e9 avec du lait cru de vache venant d\u2019une zone limit\u00e9e, situ\u00e9e \u00e0 l\u2019int\u00e9rieur du parc national du Vercors, juste \u00e0 c\u00f4t\u00e9 de Grenoble. Les fromages p\u00e8sent de 4 \u00e0 4,5 kilos. Ils sont affin\u00e9s pendant au moins un mois \u2013deux pour les \u00c9tats-Unis \u00e0 cause de la l\u00e9gislation am\u00e9ricaine sur les fromages au lait cru- et acqui\u00e8rent une cro\u00fbte naturelle couverte d\u2019une fine couche de moisissure blanche. La p\u00e2te demi-molle pr\u00e9sente des taches bleues sur fond dor\u00e9.<\/p>\n

J\u2019y trouve un ar\u00f4me de beurre noisette et de pierre mouill\u00e9e, une odeur de grotte humide. La texture est cr\u00e9meuse et onctueuse, le go\u00fbt doux et bien plus d\u00e9licat que ce que l\u2019on imagine d\u2019un bleu. Cette subtilit\u00e9 fait que ce fromage s\u2019accommode d\u2019un vin rouge sec, mais je le pr\u00e9f\u00e8re avec quelque chose d\u2019un peu sucr\u00e9. Pascal Beillevaire sugg\u00e8re un banyuls, un vin doux fait \u00e0 partir de raisin noir qui convient bien aux bleus.<\/p>\n

Vous trouverez du bleu de Sassenage chez Cheese Plus, San Francisco, et Cheese Board, \u00e0 Berkeley.\u00a0\u00bb<\/p>\n

Janet Fletcher,
\nSan Francisco Chronicle, Etats-Unis.<\/p>\n

Nous vous rappelons que le bleu du Vercors Sassenage sera honor\u00e9 sur nos terres, les 9 et 10 ao\u00fbt \u00e0 l’occasion de la f\u00eate du bleu. Manifestation qui se d\u00e9roulera \u00e0 St-Julien-en-Vercors. La confr\u00e9rie du bleu du Vercors Sassenage organisant pour sa part sa traditionnelle f\u00eate du fromage et des produits du terroir les 6 et 7 septembre \u00e0 Sassenage. <\/strong><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

La tr\u00e8s d\u00e9vou\u00e9e Carole, secr\u00e9taire de la confr\u00e9rie du bleu du Vercors Sassenage a d\u00e9couvert un article paru dans le journal Courrier International. Cet article parle du bleu du Vercors Sassenage et de sa pr\u00e9sence remarqu\u00e9e aux \u00c9tats -Unis. On…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[],"class_list":["post-2703","post","type-post","status-publish","format-standard","hentry","category-bleu-du-vercors-sassenage"],"yoast_head":"\nLe petit bleu qui s\u2019exporte -<\/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\/2008\/05\/15\/le-petit-bleu-qui-sexporte\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le petit bleu qui s\u2019exporte -\" \/>\n<meta property=\"og:description\" content=\"La tr\u00e8s d\u00e9vou\u00e9e Carole, secr\u00e9taire de la confr\u00e9rie du bleu du Vercors Sassenage a d\u00e9couvert un article paru dans le journal Courrier International. 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