The French Fromage

<p> We reached our first goal and it is only because you helped us! Thank you a lot for your participation and nice words!</p> <p> Delphine &amp; Paul</p> <p> <img alt="Kisskissmerci100-1408918162" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/114623/kisskissmerci100-1408918162.JPG" /></p>

<p> Chers Kissbankers,</p> <p> &nbsp;</p> <p> Comme vous l&#39;avez constat&eacute; nous avons arr&ecirc;t&eacute; d&#39;&eacute;crire une actualit&eacute; &agrave; chacune de nos rencontres pour que vous ne soyez pas envahis par trop d&#39;emails. Nous ne partageons plus que les nouvelles importantes et donc celle -ci : Nous avons &eacute;t&eacute; interview&eacute; par Sud-Ouest &agrave; propos de notre projet lors de notre avant-derni&egrave;re &eacute;tape, &agrave; l&#39;Ile-de-R&eacute;, avant notre d&eacute;part pour les Deux-S&egrave;vres.</p> <p> Voici leur article, nous vous souhaitons une bonne lecture.</p> <p> &nbsp;</p> <p> Delphine &amp; Paul</p> <p> &nbsp;</p> <p> <img alt="Article-sud-ouest-17-aout-2014-1408834403" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/114510/article-sud-ouest-17-aout-2014-1408834403.jpg" /></p>

<p> Le Rocamadour est un petit palet blanc qui doit de pr&eacute;f&eacute;rence se d&eacute;guster lorsqu&#39;il a une p&acirc;te &eacute;lastique et cr&eacute;meuse, c&#39;est &agrave; dire lorsqu&#39;il &quot;piaule&quot;.</p> <p> Ce petit fromage au lait de ch&ecirc;vre a une cro&ucirc;te blanche, tr&egrave;s l&eacute;g&egrave;rement duveteuse avec les bords recourb&eacute;s, ce qui lui donne un petit aspect vieilli du fait des plis de sa cro&ucirc;te, un peu comme un jeune qui ferait quelques ann&eacute;es de plus que son &acirc;ge, du fait de rides pr&eacute;coses.</p> <p> &nbsp;</p> <p> C&#39;est Dominique Chambon qui nous a appris le verbe &quot;piauler&quot; lors de notre visite &agrave; sa fromagerie.</p> <p> &nbsp;</p> <p> <img alt="Rocamadour-web" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/112049/rocamadour-web.jpg" /></p>

<p> Rencontre avec Dominique Vincent, directeur de la restauration municipale de la ville d&#39;Annecy, qui nous a expliqu&eacute; l&#39;importance du r&ocirc;le de la restauration collective dans l&#39;&eacute;ducation au go&ucirc;t des jeunes enfants.</p> <p> &nbsp;</p> <p> Il nous explique que contrairement aux id&eacute;es re<span class="st"><em>&ccedil;</em></span>ues, &quot;cela ne co&ucirc;te pas plus cher pour une collectivit&eacute; de proposer des menus de bonne qualit&eacute; en faisant appel aux producteurs locaux&quot;. Alors pourquoi n&#39;est ce pas le cas dans toutes les municipalit&eacute;s? Tout simplement car c&#39;est une question de volont&eacute; et que cela prend plus de temps... Bien manger est donc un choix.</p> <p> &nbsp;</p> <p> <img alt="Dominique-vincent-web" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/112051/dominique-vincent-web.jpg" /></p>

<p> Les meules de Salers et de Cantal sont tr&egrave;s similaires, avec des cro&ucirc;tes de couleurs brunes et plus ou moins &eacute;paisses. Leur petit signe distinctif, summum de la classe dans la mode des fromages, est qu&#39;ils poss&egrave;dent tous les deux une plaque en aluminium dans leur cro&ucirc;te pour les identifier, un sorte de bijou &agrave; fromage.</p> <p> &nbsp;</p> <p> Jean Duroux nous a re<span class="st"><em>&ccedil;</em></span>u pour parler de ses fromages, le Cantal laitier qu&#39;il produit et le Salers qu&#39;il affine, mais &eacute;galement de sa vision de l&#39;&eacute;volution de l&#39;alimentation.</p> <p> &nbsp;</p> <p> <img alt="Alu_salers" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/110301/alu_salers.jpg" /></p> <p> &nbsp;</p> <p> <img alt="Salers-ligne" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/110519/salers-ligne.jpg" /></p> <p> &nbsp;</p> <p> &nbsp;</p>

<p> Here is some sceenshots of our video to show you the visual style we have.</p> <p> <img alt="Vlcsnap-2014-07-23-12h54m28s64" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109894/vlcsnap-2014-07-23-12h54m28s64.png" /></p> <p> <img alt="Vlcsnap-2014-07-23-12h52m17s65" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109897/vlcsnap-2014-07-23-12h52m17s65.png" /></p> <p> <img alt="Vlcsnap-2014-07-23-12h55m19s115" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109898/vlcsnap-2014-07-23-12h55m19s115.png" /></p>

<p> &nbsp;</p> <p> <img alt="Gaperon-1" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109792/gaperon-1.jpg" /></p> <p> &nbsp;</p> <p> Patricia Ribier shared her childhood and the impact of her grand-mother on her everyday life. She is the one who make her wake her every morning to produce a excellent Gaperon.</p> <p> It was a wonderful meeting, full of emotion, one of those moments where we think that we have to go through lots of hard time to be able to work better.</p> <p> Thank you so much to Patricia for her time</p> <p> &nbsp;</p> <p> <img alt="Gaperon-2" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109793/gaperon-2.jpg" /></p> <p> &nbsp;</p> <p> <img alt="Gaperon-3" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109794/gaperon-3.jpg" /></p>

<p> We met No&euml;l Coissard, who produce an amazing Saint Nectaire in his farm. We talked about his story and his cheese.</p> <p> &nbsp;</p> <p> <img alt="Saint-nectaire-1" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109788/saint-nectaire-1.jpg" /></p> <p> &nbsp;</p> <p> We were very happy to visit a part of his basement, where the cheese is ripening.</p> <p> &nbsp;</p> <p> <img alt="Saint-nectaire-2" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109789/saint-nectaire-2.jpg" /></p>

<p> <img alt="Jeune-montage-0" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109745/jeune-montage-0.jpg" /></p> <p> &nbsp;</p> <p> Bernard Robert, director of the <a href="http://www.jeune-montagne-aubrac.fr" target="_blank">coop&eacute;rative fromag&egrave;re Jeune Montagne</a>, which mainly produces Laguiole and Aligot from Aubrac,&nbsp;</p> <p> explain the importance of the company in the Aubrac region. The firm is 100% owned by the milk producers and followz the cheese tradition.</p> <p> We also talked about all the good things in the row milk : Raw milk cheese tast the &quot;terroir&quot; of it production area.</p> <p> &nbsp;</p> <p> The Laguiole has a very specific design because of its skin which has a red pattern printed with a stamp</p> <p> <img alt="Tampon-laguiole" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/110302/tampon-laguiole.jpg" /></p> <p> &nbsp;</p> <p> &nbsp;<img alt="Jeune-montage-1" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109746/jeune-montage-1.jpg" /></p> <p> <img alt="Jeune-montage-2" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109747/jeune-montage-2.jpg" /></p> <p> &nbsp;</p> <p> Thank you so much for the Laguiole and Aligot, we loved it!</p> <p> &nbsp;</p> <p> <img alt="Aligot-del-web" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/109753/aligot-del-web.jpg" /></p>

<p> Jean-Marc et Laurence Alric de la <a href="http://fromageriedusalze.fr" target="_blank">Fromagerie du Salze</a>, nous ont offert un caf&eacute; pour &eacute;changer sur leur vie, leur histoire et leur engagement en tant que paysans pour la production d&#39;un lait de bonne qualit&eacute;.</p> <p> Eleveurs de brebis, une partie de leur lait est destin&eacute;e &agrave; la production de Roquefort et une autre &agrave; la transformation (maison) en d&eacute;licieux yahourts, recuites, tommes et confitures de lait. Tous ces produits fermiers que nous avons eu la chance de d&eacute;guster poss&egrave;dent des saveurs exceptionnelles!</p> <p> &nbsp;</p> <p> <img alt="Jean-marc_et_laurence_alric" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/107424/jean-marc_et_laurence_alric.jpg" /></p> <p> &nbsp;</p> <p> <img alt="Img_0097" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/110303/IMG_0097.JPG" /></p>

<p> Delphine Carles nous a recu &agrave; Roquefort-sur-Soulzon, avec son directeur adjoint Benjamin, afin de nous parler de leur production de Roquefort, dont toutes les &eacute;tapes sont r&eacute;alis&eacute;es manuellement, ce qui donne au <a href="http://roquefort-carles.fr" target="_blank">Roquefort Carles</a> son go&ucirc;t exceptionnel.</p> <p> Nous avons pu discuter entre autres de la passion, voire l&#39;addiction, que Mme Carles a pour son travail et l&#39;histoire de cette entreprise familiale qu&#39;elle a reprise en 1997.</p> <p> &nbsp;</p> <p> <img alt="Delphine-carles" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/107423/delphine-carles.jpg" /></p> <p> &nbsp;</p> <p> <img alt="Del-roquefort" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/110304/del-roquefort.jpg" /></p>

<p> Wonderful time with Rodolphe Sorin at the <a data-mce-="" href="http://valmohair.com" target="_blank">Ferme de Valeyres</a> with his goats, the one for the milk and the others for the angora whool.</p> <p> After working as a cook, Rodolphe decided to change his life in order to see his family more and enjoy more time with his three children. He strongly believe in his job and produce a very high quality milk, used by the Fromagerie le Pic for its cheese.</p> <p> &nbsp;</p> <p> He showed us the different part of his everyday job and we talked about his life and hapiness. Thank you so much Rodolphe for this great experience in the heart of your farm!</p> <p> &nbsp;</p> <p> <img alt="Del-film-traite" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/106856/del-film-traite.jpg" /></p>

<p> We went to the <a href="http://www.fromages-de-chevre.fr/" target="_blank">Fromagerie du Pic</a> (Penne) to try and talk about the Rouelle du Tarn and the Bouton d&#39;Oc. We saw the freshly made They like to eat the goat cheese only few days after its production, while others will rather eat it avec 2 weeks in order to have an other taste, less &quot;goaty&quot; and more delicate.</p> <p> &nbsp;</p> <p> <img alt="Rouelle-du-tarn-cendre_e" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/106853/rouelle-du-tarn-cendre_e.jpg" /></p>

<p> Franck Gratiot invited us in his storage/office at the Rungis market, near Paris, to explain us his job and every day activity. He told us the history of Gratiot P&egrave;re et Fils, which started with refining Brie de Meaux, Brie de Melun and Coulomiers in the Ile-de-France region and then progressively extend to a wholesale activity, specialise in traditional cheese.</p> <p> It is the story of a familial firm, which always pay attention to quality and taste.</p> <p> Many of the cheese producers we are going to meet in our Cheese Tour have Franck Gratiot as a custumer, because he is one of the best cheese wholesaler in the sector.</p> <p> &nbsp;</p> <p> <img alt="Photo-franck-gratiot" src="https://kkbb-production.s3.amazonaws.com/uploads/project_image/image/106432/photo-franck-gratiot.jpg" /></p>