Fromage Du Dauphine
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Home > Art, Film & Photography > Fromage Du Dauphine: Saint-Marcellin, Picodon, Bleu Du Vercors-Sassenage, Saint-Felicien
Fromage Du Dauphine: Saint-Marcellin, Picodon, Bleu Du Vercors-Sassenage, Saint-Felicien

Fromage Du Dauphine: Saint-Marcellin, Picodon, Bleu Du Vercors-Sassenage, Saint-Felicien


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About the Book

Les achats comprennent une adhesion a l'essai gratuite au club de livres de l'editeur, dans lequel vous pouvez choisir parmi plus d'un million d'ouvrages, sans frais. Le livre consiste d'articles Wikipedia sur: Saint-Marcellin, Picodon, Bleu Du Vercors-Sassenage, Saint-Felicien. Non illustre. Mises a jour gratuites en ligne. Extrait: Le saint-marcellin est un fromage franais du Dauphine. C'est un petit fromage a base de lait de vache, a pate molle a croute fleurie, d'un poids moyen de 80 grammes. Sa production est realisee avec le lait provenant de 300 communes de l'Isere, de la Drome et de la Savoie. Les premieres mentions historiques du saint-marcellin datent du siecle epoque a laquelle on le trouve sur la table du roi Louis XI de France (1461-1483). Originellement il etait fait avec du lait de chevre, mais a partir de 1730, la reglementation sur l'elevage caprin pour un reboisement rapide des campagnes a pour consequence une diminution des troupeaux et le lait de vache commence a compenser les manques. Un beau jour de l'an 1447, parti en chasse dans la foret de Lente, dans la Drome, le Dauphin Louis, futur Louis XI, est attaque par un ours. Deux bucherons (Richaud et Bouillane) viennent au secours du malheureux et terrassent l'ours. Afin de se remettre de leurs emotions, ils partagent pain et fromage. En remerciement le Dauphin promit d'anoblir les deux bucherons (ce qui fut fait) et une recompense de 10 000 ecus chacun. Le saint-marcellin entre ainsi dans l'Histoire, ainsi que dans les comptes de l'intendance du roi de France. Sa periode de degustation optimale s'etale d'avril a septembre apres un affinage de 4 semaines, mais il est aussi excellent de mars a decembre. On distingue deux types de degustations: Apres la traite, le lait est laisse a la temperature de 20 a 22 degres pendant deux heures environ afin de porter a maturation les ferments du lait, puis le lait est mis a cailler afin de le faire passer a l'etat s...http: //booksllc.net/?l=fr


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Product Details
  • ISBN-13: 9781159551810
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 24
  • Spine Width: 1 mm
  • Weight: 50 gr
  • ISBN-10: 1159551812
  • Publisher Date: 30 Jul 2010
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Sub Title: Saint-Marcellin, Picodon, Bleu Du Vercors-Sassenage, Saint-Felicien
  • Width: 229 mm


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