{"id":31300,"date":"2020-07-21T09:44:08","date_gmt":"2020-07-21T09:44:08","guid":{"rendered":"https:\/\/cabesota.com\/?p=31300"},"modified":"2026-11-04T13:06:58","modified_gmt":"2026-11-04T13:06:58","slug":"types-fromages-guide","status":"publish","type":"post","link":"https:\/\/cabesota.com\/fr\/types-fromages-guide\/","title":{"rendered":"Types de fromages : apprenez \u00e0 les distinguer comme un professionnel"},"content":{"rendered":"

Lors d\u2019un mariage ou d\u2019une f\u00eate, vous avez peut-\u00eatre d\u00e9gust\u00e9 un fromage qui vous a fascin\u00e9<\/a>. Sans \u00eatre sp\u00e9cialiste, vous saviez peut-\u00eatre seulement si vous l\u2019aimiez. Pourtant, comme pour le vin, l\u2019art de fabriquer le fromage comporte de nombreuses nuances.<\/strong><\/p>\n

Pour identifier ce que l\u2019on mange, il est utile de conna\u00eetre les grandes m\u00e9thodes de classification<\/strong>. La prochaine fois, vous saurez reconna\u00eetre le type de fromage<\/strong>.<\/p>\n

Les crit\u00e8res peuvent \u00eatre documentaires, juridiques ou technologiques. Voici toutefois les classifications les plus courantes :<\/strong><\/p>\n

Selon le type de lait<\/h2>\n

\"\"<\/p>\n

Outre l\u2019animal dont vient le lait, comme la ch\u00e8vre ou la brebis, les fromages sont class\u00e9s selon les traitements et chauffages du lait avant la fabrication :<\/strong><\/p>\n

Lait cru<\/h3>\n

Fromage fabriqu\u00e9 avec du lait qui n\u2019a pas \u00e9t\u00e9 chauff\u00e9 au-del\u00e0 de 40\u00baC<\/strong> ni soumis \u00e0 un traitement \u00e9quivalent.<\/p>\n

Lait pasteuris\u00e9<\/h3>\n

Fromage fabriqu\u00e9 avec du lait pasteuris\u00e9<\/strong>, obtenu en chauffant le lait entre 72 et 76 degr\u00e9s Celsius pendant 15 secondes, ou entre 61\u00b0C et 63\u00baC pendant 30 minutes, puis en le refroidissant imm\u00e9diatement.<\/p>\n

Lait thermis\u00e9<\/h3>\n

Fromage fabriqu\u00e9 avec du lait ayant subi un traitement thermique<\/strong> entre 57\u00b0C et 62\u00b0C pendant 15 ou 20 secondes, suivi d\u2019un refroidissement imm\u00e9diat.<\/p>\n

Lait microfiltr\u00e9<\/h3>\n

Fromage au lait microfiltr\u00e9<\/strong>. On s\u00e9pare d\u2019abord la cr\u00e8me du lait, puis on filtre le lait \u00e9cr\u00e9m\u00e9 \u00e0 travers de fines membranes qui retiennent les bact\u00e9ries. La cr\u00e8me est ensuite r\u00e9incorpor\u00e9e dans les bonnes proportions.<\/p>\n

Selon le mode de fabrication<\/h2>\n

\"\"<\/p>\n

Selon le lieu, le fabricant et les proc\u00e9d\u00e9s utilis\u00e9s<\/strong>, on distingue :<\/p>\n

Fromages fermiers<\/h3>\n

Fabriqu\u00e9s selon des m\u00e9thodes traditionnelles \u00e0 la ferme, uniquement avec le lait cru de ses propres animaux.<\/p>\n

Ce sont des fromages de grande qualit\u00e9, produits en quantit\u00e9 limit\u00e9e, dont la singularit\u00e9 d\u00e9pend des saisons. Le fromager intervient \u00e0 toutes les \u00e9tapes<\/strong>, de l\u2019\u00e9levage et de l\u2019alimentation des animaux \u00e0 la fabrication et \u00e0 l\u2019affinage. Comme pour les fromages artisanaux, il n\u2019existe pas de proc\u00e9d\u00e9 automatis\u00e9 continu, m\u00eame si une aide m\u00e9canique est possible.<\/p>\n

Fromages artisanaux<\/h3>\n

Fabriqu\u00e9s selon des m\u00e9thodes traditionnelles<\/strong>, g\u00e9n\u00e9ralement dans de petites structures de 1 \u00e0 5 personnes. Le lait vient de fermes proches, contr\u00f4l\u00e9es par le fromager. Il peut \u00eatre cru ou pasteuris\u00e9. Le fromager intervient constamment, sans proc\u00e9d\u00e9 automatis\u00e9.<\/p>\n

Fromages laitiers ou de coop\u00e9ratives<\/h3>\n

Fabriqu\u00e9s avec le lait des membres de la coop\u00e9rative dans des installations d\u00e9di\u00e9es<\/strong>. Les proc\u00e9d\u00e9s semi-automatis\u00e9s permettent de produire de plus grandes quantit\u00e9s.<\/p>\n

Fromages industriels<\/h3>\n

Produits industriels au lait achet\u00e9 \u00e0 diff\u00e9rentes fermes<\/strong>, parfois tr\u00e8s \u00e9loign\u00e9es, avec une fabrication automatis\u00e9e \u00e0 grande \u00e9chelle. Le lait doit donc \u00eatre standardis\u00e9, en recourant \u00e0 la pasteurisation, \u00e0 la thermisation ou \u00e0 la microfiltration.<\/p>\n

Selon l\u2019affinage<\/h2>\n

\"\"<\/p>\n

Selon le type d\u2019affinage, s\u2019il y en a un<\/strong>, on distingue :<\/p>\n

Fromage frais<\/h3>\n

Pr\u00eat \u00e0 consommer<\/strong> d\u00e8s la fin de la fabrication.<\/p>\n

Fromage affin\u00e9<\/h3>\n

Fromage qui doit \u00eatre conserv\u00e9 un certain temps \u00e0 une temp\u00e9rature et dans des conditions pr\u00e9cises<\/strong> apr\u00e8s sa fabrication, afin que les transformations physiques et chimiques caract\u00e9ristiques se produisent.<\/p>\n

Selon la saveur<\/h2>\n

\"\"<\/p>\n

Le go\u00fbt est subjectif : la classification doit donc s\u2019appuyer sur l\u2019intensit\u00e9.<\/strong><\/p>\n

Intensit\u00e9 fra\u00eeche ou douce<\/h3>\n

Les fromages d\u2019intensit\u00e9 fra\u00eeche<\/strong> ont une saveur l\u00e9g\u00e8rement acidul\u00e9e et lact\u00e9e<\/strong>, tandis que ceux d\u2019intensit\u00e9 douce<\/strong> sont tr\u00e8s cr\u00e9meux<\/strong>. La premi\u00e8re se retrouve dans le Burgos, les caill\u00e9s, les petits-suisses et les ch\u00e8vres lactiques. La seconde caract\u00e9rise les fromages enrichis en cr\u00e8me, comme le brillat-savarin ou le chaource, et les fromages tr\u00e8s peu affin\u00e9s.<\/p>\n

Intensit\u00e9 peu prononc\u00e9e<\/h3>\n

Fromages \u00e0 affinage court et aux saveurs marqu\u00e9es<\/strong>, notamment de lait et de beurre. Il peut s\u2019agir de p\u00e2tes molles comme le camembert, le brie ou le coulommiers, ou de p\u00e2tes press\u00e9es de moins de 2-3 mois d\u2019affinage comme le reblochon ou le cantal.<\/p>\n

Intensit\u00e9 prononc\u00e9e<\/h3>\n

Aussi appel\u00e9s \u00ab fromages de caract\u00e8re \u00bb<\/a>, ils sont \u00e0 leur juste affinage, avec des saveurs dominantes de lait cuit, c\u00e9r\u00e9ales, fruits secs ou v\u00e9g\u00e9taux<\/strong>. On y trouve les p\u00e2tes cuites fruit\u00e9es comme le gruy\u00e8re ou le beaufort, les bleus \u00e0 p\u00e2te molle comme le Cashel Blue et les ch\u00e8vres demi-affin\u00e9s \u00e0 p\u00e2te press\u00e9e.<\/p>\n

Intensit\u00e9 forte<\/h3>\n

Ces fromages ont une touche piquante associ\u00e9e \u00e0 leurs caract\u00e9ristiques aromatiques<\/strong>, avec un sal\u00e9 mod\u00e9r\u00e9. Exemples : les p\u00e2tes molles \u00e0 cro\u00fbte lav\u00e9e comme le livarot, le maroilles, l\u2019\u00e9poisses ou le munster ; les fromages bleus<\/a> comme la fourme d\u2019Ambert ou de Montbrison ; et les p\u00e2tes press\u00e9es affin\u00e9es.<\/p>\n

Intensit\u00e9 tr\u00e8s forte<\/h3>\n

Plus piquante et plus persistante que l\u2019intensit\u00e9 forte<\/strong>, parfois l\u00e9g\u00e8rement agressive, avec un sal\u00e9 plus prononc\u00e9. Elle caract\u00e9rise certains bleus, les fromages tr\u00e8s affin\u00e9s<\/a> et les fromages \u00e0 double fermentation comme le tupi ou le gaztazarra.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lors d\u2019un mariage ou d\u2019une f\u00eate, vous avez peut-\u00eatre d\u00e9gust\u00e9 un fromage qui vous a fascin\u00e9. Sans \u00eatre sp\u00e9cialiste, vous saviez peut-\u00eatre seulement si vous l\u2019aimiez. Pourtant, comme pour le vin, l\u2019art de fabriquer le fromage comporte de nombreuses nuances. Pour identifier ce que l\u2019on mange, il est utile de conna\u00eetre les grandes m\u00e9thodes de […]<\/p>\n","protected":false},"author":2,"featured_media":14778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1163],"tags":[],"class_list":["post-31300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tout-sur-le-fromage"],"yoast_head":"\nTypes de fromages : apprenez \u00e0 les distinguer comme un professionnel - Cabesota<\/title>\n<meta name=\"description\" content=\"Vous souhaitez mieux conna\u00eetre le fromage ? 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