{"id":31296,"date":"2020-09-11T08:42:52","date_gmt":"2020-09-11T08:42:52","guid":{"rendered":"https:\/\/cabesota.com\/?p=31296"},"modified":"2026-11-04T13:39:53","modified_gmt":"2026-11-04T13:39:53","slug":"choisir-fromage-pour-chaque-plat","status":"publish","type":"post","link":"https:\/\/cabesota.com\/fr\/choisir-fromage-pour-chaque-plat\/","title":{"rendered":"Un fromage pour chaque plat : comment bien choisir"},"content":{"rendered":"

Si choisir un vin selon le plat vous semblait compliqu\u00e9<\/a>, pr\u00e9parez-vous \u00e0 un nouveau d\u00e9fi.<\/p>\n

Chez Cabesota, sp\u00e9cialistes de la fabrication du fromage, nous souhaitons lui donner une place centrale en cuisine. Mais comment choisir celui qui accompagne le mieux chaque plat ?<\/strong> Il existe plus de 2\u202f000 fromages<\/strong> : le choix n\u2019est donc pas toujours simple. Voici les bases pour bien choisir<\/strong>.<\/p>\n

Une recette pr\u00e9cise souvent le fromage \u00e0 utiliser, sans que ce soit forc\u00e9ment le meilleur choix. En comprenant quels ar\u00f4mes, saveurs et consistances se marient avec les aliments<\/strong>, vous saurez quels fromages conviennent \u00e0 chaque plat. Commen\u00e7ons :<\/p>\n

\"Choisir<\/p>\n

Salades<\/h2>\n

\"\"<\/p>\n

Les fromages frais \u00e0 texture molle<\/strong>, comme le Burgos, la mozzarella fra\u00eeche ou la feta, conviennent aux salades gr\u00e2ce \u00e0 leur saveur douce et leur consistance souple, tout comme les fromages tendres et cr\u00e9meux<\/a>. Qui r\u00e9siste \u00e0 une salade italienne de tomates, mozzarella, ail et basilic ?<\/p>\n

Les fromages d\u2019affinage interm\u00e9diaire<\/strong>, coup\u00e9s en d\u00e9s et associ\u00e9s \u00e0 des fruits comme la p\u00eache ou l\u2019orange, constituent une autre bonne option.<\/p>\n

L\u2019\u00e9dam<\/strong> se pr\u00eate aussi aux associations avec des fruits secs gr\u00e2ce \u00e0 sa texture douce, tout comme la b\u00fbche de ch\u00e8vre<\/a>.<\/p>\n

Des associations plus audacieuses sont \u00e9galement d\u00e9licieuses. Le fromage bleu<\/strong> s\u2019accorde avec de jeunes pousses, des noix et de la poire, assaisonn\u00e9es d\u2019huile d\u2019olive, de vinaigre de x\u00e9r\u00e8s, de confiture de poires, du jus d\u2019un ou deux citrons et de sel.<\/p>\n

P\u00e2tes<\/h2>\n

Les p\u00e2tes se marient avec des fromages riches en mati\u00e8res grasses<\/strong>, \u00e0 p\u00e2te demi-dure ou dure. Parmi les plus utilis\u00e9s figurent les ch\u00e8vres affin\u00e9s, les fromages affin\u00e9s<\/a>, le parmigiano-reggiano et le grana padano<\/strong>, ces deux derniers \u00e9tant au lait cru de vache et \u00e0 texture granuleuse. R\u00e2pez-les juste avant de manger pour pr\u00e9server leurs ar\u00f4mes.<\/p>\n

Le fromage peut aussi s\u2019int\u00e9grer autrement \u00e0 la recette. Nous avons pr\u00e9sent\u00e9 il y a quelques semaines 3 d\u00e9licieuses recettes de p\u00e2tes mettant le fromage \u00e0 l\u2019honneur<\/a>. Fromage et p\u00e2tes forment une association gagnante<\/strong>.<\/p>\n

Gratins<\/h2>\n

La vedette des gratins est la mozzarella demi-affin\u00e9e<\/strong>, utilis\u00e9e sur les pizzas ou sur les p\u00e2tes recouvertes d\u2019une fine couche de fromage fondu.<\/p>\n

Le parmesan r\u00e2p\u00e9<\/strong> est une autre option int\u00e9ressante, ainsi que le brie et le camembert<\/strong>, parfaits dans les gratins de viande, de chou-fleur cuit ou de pommes de terre<\/strong>. En g\u00e9n\u00e9ral, placer le plat \u00e0 environ 10 centim\u00e8tres du gril suffit \u00e0 faire gratiner le fromage.<\/p>\n

La b\u00fbche de ch\u00e8vre<\/a><\/strong> peut aussi \u00eatre l\u00e9g\u00e8rement gratin\u00e9e. Essayez des tomates au four avec du ch\u00e8vre, un filet d\u2019huile d\u2019olive, du basilic et du poivre : une recette simple qui pla\u00eet aux convives.<\/p>\n

Viandes<\/h2>\n

\"\"<\/p>\n

Pour les amateurs de fromages forts<\/a> aux ar\u00f4mes puissants<\/strong>, les possibilit\u00e9s avec la viande sont nombreuses. Le cabrales et le roquefort sont des vedettes, mais pensez aussi au gamonedo, \u00e0 l\u2019azul de Valde\u00f3n ou au pic\u00f3n Bejes-Tresviso.<\/p>\n

Pour une saveur moins prononc\u00e9e, choisissez un brie ou un camembert.<\/strong><\/p>\n

Sauces<\/h2>\n

Sauf indication particuli\u00e8re d\u2019une recette, utilisez des fromages demi-affin\u00e9s<\/a> et cr\u00e9meux<\/a><\/strong> : leur lait et leurs mati\u00e8res grasses les font fondre facilement \u00e0 la chaleur, apportant saveur et ar\u00f4me.<\/p>\n

Le fromage est presque incontournable dans les souffl\u00e9s. Le roquefort<\/strong> permet aussi de pr\u00e9parer une sauce pour le filet de porc, leurs saveurs se mariant tr\u00e8s bien.<\/p>\n

Dans une sauce, le fromage s\u2019ajoute g\u00e9n\u00e9ralement en fin de cuisson, \u00e0 feu doux<\/strong>, en remuant pour le faire fondre lentement. Sinon, des grumeaux peuvent se former et g\u00e2cher la sauce.<\/p>\n

Fondues et farces<\/h2>\n

Pour les farces, choisissez des fromages demi-affin\u00e9s<\/a>, du gouda, de l\u2019emmental ou de l\u2019\u00e9dam. Ils r\u00e9sistent \u00e0 la friture et fondent lentement<\/strong> dans un souffl\u00e9, une quesadilla ou un chausson.<\/p>\n

Pour la fondue, privil\u00e9giez des fromages tr\u00e8s gras qui fondent bien<\/strong>, comme le gruy\u00e8re ou l\u2019emmental. Ils conviennent aussi aux sandwiches et aux baguettes garnies.<\/p>\n

Desserts et p\u00e2tisserie<\/h2>\n

\"\"<\/p>\n

La plupart des fromages peuvent \u00eatre un excellent dessert<\/strong>, quel que soit leur affinage. Il faut accorder leur saveur et leur ar\u00f4me avec les autres ingr\u00e9dients<\/strong>. Une tartine de cabrales ou de roquefort avec de la confiture d\u2019abricots, par exemple, est d\u00e9licieuse.<\/p>\n

En p\u00e2tisserie<\/strong>, le mascarpone est incontournable, notamment dans le tiramisu. Les fromages \u00e0 tartiner<\/a> sont aussi tr\u00e8s utilis\u00e9s pour leur polyvalence et leur douceur. La feta et le fromage frais de Burgos conviennent aux mousses, flans et cr\u00e8mes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Si choisir un vin selon le plat vous semblait compliqu\u00e9, pr\u00e9parez-vous \u00e0 un nouveau d\u00e9fi. Chez Cabesota, sp\u00e9cialistes de la fabrication du fromage, nous souhaitons lui donner une place centrale en cuisine. Mais comment choisir celui qui accompagne le mieux chaque plat ? Il existe plus de 2\u202f000 fromages : le choix n\u2019est donc pas […]<\/p>\n","protected":false},"author":3824,"featured_media":14786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1163],"tags":[],"class_list":["post-31296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tout-sur-le-fromage"],"yoast_head":"\nUn fromage pour chaque plat : comment bien choisir - Cabesota<\/title>\n<meta name=\"description\" content=\"Il existe plus de 2\u202f000 fromages. Comment choisir celui qui convient \u00e0 chaque aliment ? 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