Home > Culture de Poitou-Charentes: Chabichou Du Poitou, Grand'goule, Jean-Jacques Chevrier, Union Pour La Culture Populaire En Poitou-Charentes-Vende(French)
Culture de Poitou-Charentes: Chabichou Du Poitou, Grand'goule, Jean-Jacques Chevrier, Union Pour La Culture Populaire En Poitou-Charentes-Vende(French)

Culture de Poitou-Charentes: Chabichou Du Poitou, Grand'goule, Jean-Jacques Chevrier, Union Pour La Culture Populaire En Poitou-Charentes-Vende(French)

          
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About the Book

Les achats comprennent une adhsion l'essai gratuite au club de livres de l'diteur, dans lequel vous pouvez choisir parmi plus d'un million d'ouvrages, sans frais. Le livre consiste d'articles Wikipedia sur: Chabichou Du Poitou, Grand'goule, Jean-Jacques Chevrier, Union Pour La Culture Populaire En Poitou-Charentes-Vende. Non illustr. Mises jour gratuites en ligne. Extrait: Le chabichou du Poitou est un fromage franais de la rgion poitevine, bnficiant d'une appellation d'origine contrle (AOC) depuis 1990. On le reconnat son tiquette caractristique, avec macaron et bretelles. C'est un petit fromage base de lait de chvre, pte molle crote fleurie, d'un poids moyen de 150 grammes. La production caprine s'est fortement dveloppe grce la crise du phylloxera et au dveloppement des coopratives laitires (1906 Bougon). La zone de production de l'AOC est assez limite puisqu'elle s'tend sur le Haut-Poitou (calcaire): le Sud de la Vienne, les Deux-Svres et le Nord de la Charente. La production commercialise en AOC s'levait 512 tonnes en 2007, contre 555 tonnes en 2003, anne record de production. Sur ces 512 tonnes, un peu moins de 20% sont au lait cru, et 7% sont des produits fermiers. Dix ans plus tt, en 1997, la production commercialise en AOC frlait tout juste les 340 tonnes. Le chabichou du Poitou est fait de lait de chvre frais et entier. Il est rapidement mais lgrement emprsur: moins de 100 microlitres par litre de lait. On laisse alors le lait coaguler pendant 24 heures entre 20 et 22 C. Ensuite, ce caill est moul manuellement la louche ou avec rpartiteur dans des moules perfors et tronconiques; on le laisse s'goutter pendant encore 18 24 heures en le retournant deux trois fois, et ce, 22 C. Aprs, ils sont dmouls et sals avec du sel sec ou quelquefois dans un bain de saumure. Ils sont ensuite disposs en salle de ressuyage, c'est--dire qu'on va les goutter ...http: //booksllc.net/?l=fr


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Product Details
  • ISBN-13: 9781159442064
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 20
  • Series Title: French
  • Sub Title: Chabichou Du Poitou, Grand'goule, Jean-Jacques Chevrier, Union Pour La Culture Populaire En Poitou-Charentes-Vende
  • Width: 229 mm
  • ISBN-10: 1159442061
  • Publisher Date: 28 Jul 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 1 mm
  • Weight: 45 gr


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