{"id":67106,"date":"2023-10-05T11:00:20","date_gmt":"2023-10-05T09:00:20","guid":{"rendered":"https:\/\/www.aligro.ch\/pages\/?p=67106"},"modified":"2024-03-20T11:53:33","modified_gmt":"2024-03-20T10:53:33","slug":"la-fete-du-fromage-prive","status":"publish","type":"post","link":"https:\/\/www.aligro.ch\/pages\/fr\/news\/la-fete-du-fromage-prive\/","title":{"rendered":"La f\u00eate du fromage"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Les march\u00e9s ALIGRO proposent une vaste gamme de produits laitiers, dont des fromages de diff\u00e9rentes r\u00e9gions de Suisse et des sp\u00e9cialit\u00e9s locales et internationales.\u00a0<\/strong><\/p>\n

Faire varier les plaisirs<\/strong><\/p>\n

Pour apporter une touche d’originalit\u00e9 aux versions classiques de la fondue et de la raclette, Marc Gay, m\u00e9daill\u00e9 d\u2019or au Championnat suisse de service 2022 et aux SwissSkills 2022, donne quelques astuces. Pour lui, l’une des cl\u00e9s consiste \u00e0 jouer avec les saveurs. Par exemple, pour la fondue, il recommande d’explorer des variations avec, par exemple, une fondue aux herbes aromatiques \u00e0 la truffe, agr\u00e9ment\u00e9e de fromage de ch\u00e8vre ou de brebis. De plus, il encourage \u00e0 diversifier les accompagnements, en rempla\u00e7ant le pain habituel par des pommes de terre ou d’autres types de pain, comme le pain tessinois, le pain de sils ou encore aux olives, \u00e0 l\u2019ail ou aux herbes.<\/p>\n

Quant \u00e0 la raclette, le jeune expert valaisan propose des id\u00e9es audacieuses, comme la cr\u00e9ation de sandwiches fourr\u00e9s au fromage, une option innovante pour revisiter ce plat classique. Il mentionne \u00e9galement la popularit\u00e9 croissante de la raclette flamb\u00e9e (par exemple \u00e0 l’Abricotine), qui s\u00e9duit par son go\u00fbt unique et son aspect spectaculaire. Une autre suggestion consiste \u00e0 pr\u00e9parer une raclette au feu de bois, o\u00f9 les ar\u00f4mes de fum\u00e9e se marient harmonieusement avec le fromage, apportant une nouvelle dimension \u00e0 cette recette traditionnelle.<\/p>\n

Marc partage un conseil pr\u00e9cieux pour savourer pleinement la raclette et la fondue : ne pas oublier les religieuses et le moulin \u00e0 poivre, indispensables pour rehausser les saveurs de ces plats. Enfin, il rappelle l’importance de servir le fromage chaud pour une exp\u00e9rience optimale.<\/p>\n

Douceur fromag\u00e8re et son raisin ferment\u00e9<\/strong><\/p>\n

La vaste gamme de fromages en action comprend diff\u00e9rentes sortes de fondues et de raclettes, telles que la Raclette Valais AOP, le Combe Montagne, la Fondue Moiti\u00e9-Moiti\u00e9, le Vacherin ou encore des m\u00e9langes, ainsi que de nombreux autres fromages d\u2019origine suisse et italienne. Pour accompagner le repas, le cellier d\u2019ALIGRO propose des centaines d\u2019appellations. Marc sugg\u00e8re de maintenir un \u00e9quilibre harmonieux entre les ar\u00f4mes du vin et les diff\u00e9rentes composantes du plat. Il recommande par exemple un vin blanc tel qu’un Fendant ou un Chardonnay pour accompagner ces mets. Pour les amateurs de vin rouge, il sugg\u00e8re un Pinot Noir ou un Gamay, ou encore un ros\u00e9 de Gamay. Les vins mod\u00e9r\u00e9ment complexes et peu cors\u00e9s permettent, selon lui, d\u2019assurer une harmonie avec le fromage.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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