{"id":12843,"date":"2025-01-10T11:01:00","date_gmt":"2025-01-10T10:01:00","guid":{"rendered":"http:\/\/laboxfromage.fr\/blog\/?p=12843"},"modified":"2025-01-10T11:01:00","modified_gmt":"2025-01-10T10:01:00","slug":"fromage-lait-cru-ou-pasteurise","status":"publish","type":"post","link":"https:\/\/laboxfromage.fr\/blog\/fromage-lait-cru-ou-pasteurise\/","title":{"rendered":"Fromage au lait cru ou pasteuris\u00e9, quelle est la diff\u00e9rence ?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"12843\" class=\"elementor elementor-12843\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-13ed5b12 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"13ed5b12\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2587ced6\" data-id=\"2587ced6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a47640e elementor-widget elementor-widget-text-editor\" data-id=\"a47640e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ah, le fromage ! Rien que d\u2019y penser, on en salive d\u00e9j\u00e0\u2026 Pas \u00e9tonnant, c\u2019est l\u2019un de nos aliments favoris en France,<strong> un vrai symbole national !<\/strong> Ce n\u2019est donc pas sans raison que nous sommes aussi attentifs aux proc\u00e9d\u00e9s d\u2019\u00e9laboration de ce mets. Et<strong> la question du traitement du lait<\/strong>, qu\u2019il soit employ\u00e9 cru ou pasteuris\u00e9, a souvent tendance \u00e0 mettre les amateurs de fromage en \u00e9bullition&#8230;<\/p>\n<p>Il faut dire que tout le monde ne partage pas le m\u00eame avis et que <strong>les st\u00e9r\u00e9otypes sur le lait cru ont la cro\u00fbte dure<\/strong>. L\u2019heure est venue d\u2019\u00e9cr\u00e9mer les id\u00e9es re\u00e7ues et de mettre au clair toutes ces notions de traitement du lait afin d\u2019en cerner <strong>les r\u00e9elles diff\u00e9rences<\/strong> et leur impact sur le produit fini.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a4f4323 elementor-widget elementor-widget-text-editor\" data-id=\"a4f4323\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><strong><a href=\"#traitement\">Les diff\u00e9rents laits<\/a> \u2022 <a href=\"#choisir\">Choisir son fromage en fonction du lait<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f93ef49 elementor-widget elementor-widget-heading\" data-id=\"f93ef49\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"traitement\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Les diff\u00e9rents modes de traitement du lait<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-72542af elementor-widget elementor-widget-text-editor\" data-id=\"72542af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Mention obligatoire sur l\u2019\u00e9tiquette de tout fromage,<strong> le traitement du lait est une information cl\u00e9 pour le consommateur.<\/strong> Mais avant de r\u00e9pondre \u00e0 la question \u201c<em>quelle est la diff\u00e9rence entre fromage au lait cru ou pasteuris\u00e9 ?<\/em>\u201d, il convient de se pencher sur les diff\u00e9rents modes de traitement du lait. Car cela ne se joue pas en r\u00e9alit\u00e9 entre deux, mais <strong>quatre m\u00e9thodes diff\u00e9rentes<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-487246f elementor-widget elementor-widget-heading\" data-id=\"487246f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Le lait cru<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-38663ae elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"38663ae\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-17d707c\" data-id=\"17d707c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-775c8df elementor-widget elementor-widget-image\" data-id=\"775c8df\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162921\/lait-cru-ou-pasteurise%CC%81-traite-768x512.jpg\" class=\"attachment-medium_large size-medium_large wp-image-12850\" alt=\"le lait cru\" srcset=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162921\/lait-cru-ou-pasteurise%CC%81-traite-768x512.jpg 768w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162921\/lait-cru-ou-pasteurise%CC%81-traite-300x200.jpg 300w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162921\/lait-cru-ou-pasteurise%CC%81-traite-1024x683.jpg 1024w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162921\/lait-cru-ou-pasteurise%CC%81-traite.jpg 1280w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-4eab06c\" data-id=\"4eab06c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-db93756 elementor-widget elementor-widget-text-editor\" data-id=\"db93756\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le principe du lait cru est qu\u2019il ne subit\u00a0<strong>aucun traitement thermique \u00e0 la mise en oeuvre<\/strong>. Cela exige qu\u2019il soit\u00a0<strong>utilis\u00e9 rapidement apr\u00e8s la traite<\/strong>\u00a0(48h max.) afin d\u2019\u00e9viter toute contamination ou\u00a0qu\u2019il ne tourne. Le fait qu\u2019il ne subisse pas de traitement thermique permet d\u2019en conserver la flore microbienne qui aura un grand r\u00f4le dans l\u2019affinage du fromage.<\/p>\n<p>C\u2019est pour cette raison que les fromages au lait non pasteuris\u00e9 ont\u00a0<strong>en g\u00e9n\u00e9ral plus de caract\u00e8re et sont plus aptes au vieillissement<\/strong>. Cette m\u00e9thode qui n\u00e9cessite une production laiti\u00e8re proche du lieu de confection des fromages et qui n\u2019exige aucun mat\u00e9riel sp\u00e9cifique est la plus pl\u00e9biscit\u00e9e pour les\u00a0<strong>fromages fermiers<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-b12f8a3 elementor-widget elementor-widget-heading\" data-id=\"b12f8a3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Le lait thermis\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-e8c7424 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e8c7424\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-da88124\" data-id=\"da88124\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a7d2312 elementor-widget elementor-widget-image\" data-id=\"a7d2312\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161754\/lait-cru-pasteurise_vanessa-schulze-768x512.jpg\" class=\"attachment-medium_large size-medium_large wp-image-35450\" alt=\"lait thermis\u00e9\" srcset=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161754\/lait-cru-pasteurise_vanessa-schulze-768x512.jpg 768w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161754\/lait-cru-pasteurise_vanessa-schulze-300x200.jpg 300w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161754\/lait-cru-pasteurise_vanessa-schulze-1024x683.jpg 1024w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161754\/lait-cru-pasteurise_vanessa-schulze.jpg 1500w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Photo : Vanessa Schulze<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-dc02694\" data-id=\"dc02694\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a95189a elementor-widget elementor-widget-text-editor\" data-id=\"a95189a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>C\u2019est une m\u00e9thode exclusivement d\u00e9velopp\u00e9e pour la production fromag\u00e8re. Le principe est de <strong>chauffer le lait pendant au moins 15 secondes<\/strong> \u00e0 des temp\u00e9ratures comprises entre 57 et 68 \u00b0C. Notez que ce mode de traitement du lait n&rsquo;\u00e9carte pas tout \u00e0 fait le risque de list\u00e9riose et s&rsquo;av\u00e8re donc d\u00e9conseill\u00e9 pendant&nbsp;<a href=\"https:\/\/laboxfromage.fr\/blog\/fromage-femme-enceinte\/\" data-type=\"post\" data-id=\"12577\">la grossesse<\/a>.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Cette manipulation est particuli\u00e8rement int\u00e9ressante car elle permet d\u2019<strong>\u00e9liminer certains germes dangereux<\/strong> (les mauvais microbes, comme celui de la list\u00e9ria) tout en<strong> conservant ceux du microbiote natif<\/strong>, n\u00e9cessaires au go\u00fbt et \u00e0 la capacit\u00e9 d\u2019affinage du fromage produit. L\u2019inconv\u00e9nient de ce proc\u00e9d\u00e9 est qu\u2019il <strong>n\u00e9cessite une infrastructure cons\u00e9quente<\/strong> que peu de petits producteurs peuvent s\u2019offrir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4cd1a97 elementor-widget elementor-widget-heading\" data-id=\"4cd1a97\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Le lait pasteuris\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b6400cb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b6400cb\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-2e33867\" data-id=\"2e33867\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1013c11 elementor-widget elementor-widget-image\" data-id=\"1013c11\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"614\" src=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161750\/lait-cru-pasteurise_debby-hudson-768x614.jpg\" class=\"attachment-medium_large size-medium_large wp-image-35449\" alt=\"lait pasteuris\u00e9\" srcset=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161750\/lait-cru-pasteurise_debby-hudson-768x614.jpg 768w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161750\/lait-cru-pasteurise_debby-hudson-300x240.jpg 300w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161750\/lait-cru-pasteurise_debby-hudson-1024x819.jpg 1024w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/02\/31161750\/lait-cru-pasteurise_debby-hudson.jpg 1500w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Photo : Debby Hudson<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-d9b185c\" data-id=\"d9b185c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a0b3ce4 elementor-widget elementor-widget-text-editor\" data-id=\"a0b3ce4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Encore un traitement thermique mais <strong>en version plus drastique ! <\/strong>Pour \u00eatre pasteuris\u00e9, un lait doit \u00eatre chauff\u00e9 pendant 15 \u00e0 20 secondes \u00e0 une temp\u00e9rature comprise entre 72\u00b0C et 85 \u00b0C. Cette m\u00e9thode permet d\u2019<strong>\u00e9liminer tous les germes pr\u00e9sents dans le lait, les mauvais comme les meilleurs.<\/strong><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Co\u00fbteux mais <strong>\u00e9liminant tout risque sanitaire<\/strong>, c\u2019est un proc\u00e9d\u00e9 majoritairement employ\u00e9 par les industriels qui recherchent avant tout l\u2019uniformit\u00e9 et la salubrit\u00e9. Si ce manque de micro-organismes donne souvent lieu \u00e0 des <strong>fromages uniformes et peu enclins au vieillissement<\/strong> lorsqu\u2019ils sont produits par les industriels, cela ne signifie pas que tous les fromages au lait pasteuris\u00e9 sont mauvais&#8230; Loin de l\u00e0 !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-ba38115 elementor-widget elementor-widget-heading\" data-id=\"ba38115\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Le lait microfiltr\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3a2e0cb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3a2e0cb\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-9555d11\" data-id=\"9555d11\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bf2ff62 elementor-widget elementor-widget-image\" data-id=\"bf2ff62\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"510\" src=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-768x510.jpg\" class=\"attachment-medium_large size-medium_large wp-image-12851\" alt=\"le lait micro-filtr\u00e9\" srcset=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-768x510.jpg 768w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-300x199.jpg 300w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-1024x680.jpg 1024w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-1536x1021.jpg 1536w, https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22162937\/lait-cru-ou-pasteurise%CC%81-fromage-en-cours-2048x1361.jpg 2048w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b3b4413\" data-id=\"b3b4413\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-64c72ad elementor-widget elementor-widget-text-editor\" data-id=\"64c72ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le lait microfiltr\u00e9 est <strong>LA m\u00e9thode industrielle par excellence ! <\/strong>D\u00e9velopp\u00e9 pour la fabrication \u00e0 grande \u00e9chelle, ce proc\u00e9d\u00e9 requiert une manipulation double. D\u2019un c\u00f4t\u00e9 <strong>la cr\u00e8me du lait entier sera r\u00e9cup\u00e9r\u00e9e pour \u00eatre pasteuris\u00e9e<\/strong>, et de l\u2019autre, le lait ainsi \u00e9cr\u00e9m\u00e9 sera filtr\u00e9 au travers de membranes capables de retenir les bact\u00e9ries. <strong>Les deux parties seront \u00e0 nouveau r\u00e9unies <\/strong>pour la confection du fromage.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>L\u2019int\u00e9r\u00eat de ce proc\u00e9d\u00e9 est de pouvoir <strong>ajuster \u00e0 l\u2019envi la part de cr\u00e8me dans la recette <\/strong>souhait\u00e9e. Aussi, les experts vous diront que l\u2019on obtiendra <strong>un go\u00fbt de lait plus prononc\u00e9 <\/strong>qu\u2019avec une classique pasteurisation du fait que seule la cr\u00e8me est ici pasteuris\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e53918 elementor-widget elementor-widget-heading\" data-id=\"9e53918\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"choisir\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Fromage au lait thermis\u00e9, microfiltr\u00e9, au lait cru ou pasteuris\u00e9 : lequel choisir ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e8527ec elementor-widget elementor-widget-text-editor\" data-id=\"e8527ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La plupart des fromages sont r\u00e9alisables avec chacun de ces 4 niveaux de traitement du lait. Mais <strong>certains<\/strong>, pour avoir le label AOP <strong>doivent exclusivement \u00eatre r\u00e9alis\u00e9s \u00e0 partir de lait cru<\/strong>. C\u2019est le cas du <a href=\"https:\/\/laboxfromage.fr\/blog\/roquefort\/\" data-type=\"post\" data-id=\"13873\">roquefort<\/a>, par exemple.\u00a0<\/p>\n<p><strong>D\u2019autres<\/strong>, en revanche, peuvent \u00eatre <strong>r\u00e9alis\u00e9s avec n\u2019importe quel mode de traitement du lait<\/strong>, c\u2019est le cas du <a href=\"https:\/\/laboxfromage.fr\/blog\/marie-harel-camembert\/\" data-type=\"post\" data-id=\"13897\">camembert<\/a>, mais celui-ci ne sera labellis\u00e9 AOP que dans sa version au lait cru.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-460a9d4 elementor-widget elementor-widget-heading\" data-id=\"460a9d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Les fromages au lait cru<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f10ad2 elementor-widget elementor-widget-text-editor\" data-id=\"7f10ad2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Contrairement aux id\u00e9es re\u00e7ues<\/strong>, le fait qu\u2019un fromage soit au lait cru n\u2019est pas n\u00e9cessairement synonyme de qualit\u00e9. Cependant, c\u2019est la grande famille de fromages dans laquelle vous d\u00e9couvrirez <strong>les plus grandes variations en mati\u00e8re de go\u00fbt et d\u2019intensit\u00e9<\/strong>. Parmi les plus divers et les plus connus, citons le Camembert AOP, le Comt\u00e9 et le Roquefort.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-be1a36c elementor-blockquote--skin-border elementor-widget elementor-widget-blockquote\" data-id=\"be1a36c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"blockquote.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote class=\"elementor-blockquote\">\n\t\t\t<p class=\"elementor-blockquote__content\">\n\t\t\t\tSi l\u2019on a pour habitude de dire qu\u2019il faut \u00e9viter les fromages au lait cru pour les femmes enceintes, le sujet m\u00e9rite d\u2019\u00eatre quelque peu nuanc\u00e9. <br><br>En effet, certains fromages au lait cru mais suffisamment affin\u00e9s (6 mois au minimum) tels que le Comt\u00e9 ou le Beaufort peuvent \u00eatre consomm\u00e9s sans risque car la bact\u00e9rie responsable de la list\u00e9riose ne se d\u00e9veloppe qu\u2019en milieu humide. <br><br>En revanche, certains fromages pasteuris\u00e9s tels que le munster ou l'\u00e9poisses sont \u00e0 \u00e9viter car leur cro\u00fbte est lav\u00e9e, et donc humide. Et n\u2019oublions pas que pour les futures mamans, tous les fromages cuits sous forme de gratin, de fondue ou de raclette sont autoris\u00e9s !\t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-012ff6f elementor-widget elementor-widget-spacer\" data-id=\"012ff6f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f52b9fd elementor-widget elementor-widget-heading\" data-id=\"f52b9fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Les fromages au lait thermis\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aae47a4 elementor-widget elementor-widget-text-editor\" data-id=\"aae47a4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Les fromages au lait thermis\u00e9 pr\u00e9sentent <strong>un bon compromis pour les laiteries souhaitant m\u00e9nager la s\u00e9curit\u00e9 sanitaire sans renoncer au go\u00fbt<\/strong> ! On trouve g\u00e9n\u00e9ralement \u00e0 base de lait thermis\u00e9 des fromages tels que le<a href=\"https:\/\/laboxfromage.fr\/blog\/saint-marcellin-igp\/\" data-type=\"post\" data-id=\"15087\"> Saint-Marcellin<\/a> ou des crottins de ch\u00e8vre ou alors de nombreuses <a href=\"https:\/\/laboxfromage.fr\/blog\/tomme-fromage-de-montagne\/\" data-type=\"post\" data-id=\"25000\">tommes de vache, de ch\u00e8vre ou de brebis<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e8e72b8 elementor-widget elementor-widget-heading\" data-id=\"e8e72b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Les fromages au lait pasteuris\u00e9 ou microfiltr\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9aa9c74 elementor-widget elementor-widget-text-editor\" data-id=\"9aa9c74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La plupart des fromages au lait pasteuris\u00e9 ou microfiltr\u00e9 sont des <strong>produits industriels<\/strong> que vous retrouverez dans les rayons frais des supermarch\u00e9s. Mais comme nous vous le disions plus haut, <strong>il existe une multitude de d\u00e9licieux fromages au lait de vache pasteuris\u00e9 ou microfiltr\u00e9<\/strong>, r\u00e9alis\u00e9s \u00e0 la perfection. Procurez-vous une <a href=\"https:\/\/laboxfromage.fr\/blog\/fourme-dambert-aop\/\" data-type=\"post\" data-id=\"17066\">fourme d\u2019Ambert<\/a> au lait pasteuris\u00e9, une <a href=\"https:\/\/laboxfromage.fr\/blog\/di-buffala-fior-di-latte-la-mozzarella-se-met-a-nu\/\">mozzarella di buffala<\/a> ou encore un <a href=\"https:\/\/laboxfromage.fr\/blog\/brillat-savarin\/\" data-type=\"post\" data-id=\"14694\">Brillat-Savarin<\/a> pour vous d\u00e9lecter des meilleurs exemples en la mati\u00e8re.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e011378 elementor-widget elementor-widget-gallery\" data-id=\"e011378\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;gallery_layout&quot;:&quot;masonry&quot;,&quot;columns&quot;:2,&quot;lazyload&quot;:&quot;yes&quot;,&quot;columns_tablet&quot;:2,&quot;columns_mobile&quot;:1,&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet_extra&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;}\" data-widget_type=\"gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-gallery__container\">\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22163626\/lait-cru-ou-pasteurise%CC%81-Brillat-savarin-scaled.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"e011378\" data-elementor-lightbox-title=\"lait-cru-pasteurise\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTI4NjEsInVybCI6Imh0dHBzOlwvXC9zdGF0aWMubGFib3hmcm9tYWdlLmZyXC93cC1jb250ZW50XC91cGxvYWRzXC8yMDIwXC8wMVwvMjIxNjM2MjZcL2xhaXQtY3J1LW91LXBhc3RldXJpc2UlQ0MlODEtQnJpbGxhdC1zYXZhcmluLXNjYWxlZC5qcGciLCJzbGlkZXNob3ciOiJlMDExMzc4In0%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22163626\/lait-cru-ou-pasteurise%CC%81-Brillat-savarin-768x510.jpg\" data-width=\"768\" data-height=\"510\" aria-label=\"fromage au lait pasteuris\u00e9\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22163639\/lait-cru-ou-pasteurise%CC%81-fourme-ambert.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"e011378\" data-elementor-lightbox-title=\"lait-cru-pasteurise\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTI4NjIsInVybCI6Imh0dHBzOlwvXC9zdGF0aWMubGFib3hmcm9tYWdlLmZyXC93cC1jb250ZW50XC91cGxvYWRzXC8yMDIwXC8wMVwvMjIxNjM2MzlcL2xhaXQtY3J1LW91LXBhc3RldXJpc2UlQ0MlODEtZm91cm1lLWFtYmVydC5qcGciLCJzbGlkZXNob3ciOiJlMDExMzc4In0%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/static.laboxfromage.fr\/wp-content\/uploads\/2020\/01\/22163639\/lait-cru-ou-pasteurise%CC%81-fourme-ambert-768x510.jpg\" data-width=\"768\" data-height=\"510\" aria-label=\"fromage au lait cru\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-46a4ef0 elementor-widget elementor-widget-text-editor\" data-id=\"46a4ef0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"wp-block-gallery aligncenter columns-2 is-cropped\" style=\"text-align: center;\"><em>Le Brillat Savarin et la fourme d&rsquo;Ambert sont deux exemples de tr\u00e8s bons fromages au lait pasteuris\u00e9 !<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8ada5af elementor-widget elementor-widget-spacer\" data-id=\"8ada5af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3d312b2 elementor-widget elementor-widget-text-editor\" data-id=\"3d312b2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Finalement, la question \u201clait cru ou pasteuris\u00e9\u201d n\u2019a pas tant d\u2019importance que l\u2019on pourrait le croire. <strong>Le lait cru n\u2019est pas syst\u00e9matiquement gage de qualit\u00e9<\/strong>, tout comme un fromage pasteuris\u00e9 ne garantit pas l\u2019absence de contamination \u00e0 la list\u00e9riose !<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>En revanche, il existe bel et bien des diff\u00e9rences de qualit\u00e9 entre les diff\u00e9rents fromages et il est possible de trouver de tr\u00e8s bons fromages au lait pasteuris\u00e9, comme de tr\u00e8s mauvais au lait cru.\u00a0<\/p>\n<p>Car <strong>la qualit\u00e9 du lait et les savoir-faire mis en oeuvre pour produire le fromage sont bien plus importants ! <\/strong>C\u2019est l\u00e0 qu\u2019intervient toute l\u2019expertise d\u2019un bon fromager qui sera en mesure de s\u00e9lectionner pour vous les meilleurs fromages&#8230;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-69b841d elementor-align-center elementor-widget elementor-widget-button\" data-id=\"69b841d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-md\" href=\"https:\/\/bit.ly\/3ponAtN\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">DEVENIR PRO EN FROMAGE<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a2f6be2 elementor-widget-divider--view-line_icon elementor-view-default elementor-widget-divider--element-align-center elementor-widget elementor-widget-divider\" data-id=\"a2f6be2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon elementor-divider__element\">\n\t\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" id=\"Capa_1\" x=\"0px\" y=\"0px\" viewBox=\"0 0 297 297\" style=\"enable-background:new 0 0 297 297;\" xml:space=\"preserve\"><g>\t<path d=\"M264.277,53.463c-2.952-4.591-9.066-5.92-13.658-2.97l-19.926,12.81l-14.62-15.464c4.599-3.732,7.542-9.429,7.542-15.799  V20.343C223.615,9.126,214.489,0,203.272,0H93.729C82.512,0,73.385,9.126,73.385,20.343v11.696c0,6.37,2.944,12.067,7.542,15.799  L66.308,63.303l-19.927-12.81c-4.59-2.952-10.707-1.623-13.658,2.97c-2.952,4.591-1.622,10.706,2.97,13.658l18.671,12.002  c-4.528,9.187-6.902,19.281-6.902,29.635v158.395C47.461,283.611,60.85,297,77.308,297h142.385  c16.457,0,29.847-13.389,29.847-29.847V108.758c0-10.353-2.374-20.447-6.902-29.635l18.671-12.002  C265.9,64.169,267.229,58.054,264.277,53.463z M106.759,49.289c2.711-2.869,3.456-7.075,1.896-10.7  c-1.562-3.625-5.131-5.974-9.078-5.974h-5.847c-0.319,0-0.577-0.259-0.577-0.576V20.343c0-0.318,0.259-0.576,0.577-0.576h109.542  c0.318,0,0.576,0.259,0.576,0.576v11.696c0,0.318-0.259,0.576-0.576,0.576h-5.848c-3.947,0-7.516,2.348-9.078,5.974  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data-id=\"d4eceac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9c39725 elementor-widget elementor-widget-text-editor\" data-id=\"9c39725\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Affinez votre culture fromag\u00e8re gr\u00e2ce \u00e0 nos articles :<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li><a href=\"https:\/\/laboxfromage.fr\/blog\/fromage-fermier\/\" data-type=\"post\" data-id=\"14686\">Le fromage fermier<\/a><\/li>\n<li><a href=\"https:\/\/laboxfromage.fr\/blog\/fromage-de-france-la-liste-par-region\/\" data-type=\"post\" data-id=\"26629\">La liste des fromages de France<\/a><\/li>\n<li><a href=\"https:\/\/laboxfromage.fr\/blog\/fromagerie-fruitiere-laiterie-cremerie\/\" data-type=\"post\" data-id=\"26966\">Fromagerie, fruiti\u00e8re, laiterie et cr\u00e8merie : quelles diff\u00e9rences ?<\/a><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ah, le fromage ! Rien que d\u2019y penser, on en salive d\u00e9j\u00e0\u2026 Pas \u00e9tonnant, c\u2019est l\u2019un de nos aliments favoris en France, un vrai symbole national ! Ce n\u2019est donc pas sans raison que nous sommes aussi attentifs aux proc\u00e9d\u00e9s d\u2019\u00e9laboration de ce mets. Et la question du traitement du lait, qu\u2019il soit employ\u00e9 cru [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":13020,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Lait cru ou pasteuris\u00e9, quelle est la diff\u00e9rence ?","_seopress_titles_desc":"Fromage au lait cru ou fromage pasteuris\u00e9, vous voulez enfin conna\u00eetre la diff\u00e9rence ? D\u00e9couvrez ici toutes leurs particularit\u00e9s !","_seopress_robots_index":"","footnotes":""},"categories":[780,3],"tags":[755,757,756],"class_list":["post-12843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils-en-caseologie","category-types-fromage","tag-lait-cru","tag-lait-pasteurise","tag-roquefort"],"acf":[],"_links":{"self":[{"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/posts\/12843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/comments?post=12843"}],"version-history":[{"count":0,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/posts\/12843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/media\/13020"}],"wp:attachment":[{"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/media?parent=12843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/categories?post=12843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laboxfromage.fr\/blog\/wp-json\/wp\/v2\/tags?post=12843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}