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La Fourme D'ambert

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La Fourme D'ambert ECOLE POLYTECHNIQUE UNIVERSITAIRE DE LILLE DEPARTEMENT DES INDUSTRIES AGROALIMENTAIRES PIERRE-EDOUARD CHOMETTE SOPHIE CORALE CAROLINE DE BROUCKER ANNE-SOPHIE LEGRAND MARION MOULINOT LA FOURME D’AMBERT PROJET : USINES AGRO-ALIMENTAIRES RESPONSABLE : D. BOUNIE ANNEE : 2003-2004 Polytech’Lille, U.S.T.L. – Bâtiment EUDIL/IAAL, Avenue Paul Langevin 59655 Villeneuve d’Ascq Cedex Tél. (33) (0) 320.43.47.96 – Fax (33) (0) 320.43.44.86 LA FOURME D’AMBERT SOMMAIRE SIGLES ..............................................................................................4 INTRODUCTION .............................................................................5 1 LA FOURME D’AMBERT : UN FROMAGE D'APPELLATION D'ORIGINE CONTROLEE ............6 1.1 LES FROMAGES............................................................................6 1.2 L'APPELLATION D'ORIGINE CONTROLEE...........................6 1.2.1 Définition de l'Appellation d'Origine Contrôlée ....................6 1.2.2 Réglementation pour l'agrément des produits laitiers d'Appellation d'Origine Contrôlée .........................................7 1.3 DE LA FOURME D’AMBERT à L'AOC FOURME D'AMBERT.....................................................................................8 1.3.1 Histoire de la Fourme d’Ambert.............................................8 1.3.2 Décret de 1972 puis de 1986 faisant de la Fourme d’Ambert une AOC...................................................................................9 1.3.3 Décret de 2002 : la Fourme d’Ambert, une AOC à part entière.......................................................................................9 2 CAHIER DES CHARGES LIE À L'AOC FOURME D’AMBERT......................................................................11 2.1 LE TERROIR ................................................................................11 2.1.1 Zones géographiques de production .....................................11 2.1.2 Le climat.................................................................................11 2.1.3 La nature des sols ..................................................................12 2.2 RUMINANTS ET FOURRAGES .................................................12 2.2.1 Les ruminants ........................................................................12 2.2.1.1 Caractéristiques de la race "Ferrandaise"......................................12 2.2.1.2 Caractéristiques de la race "Salers" ...............................................13 2.2.2 Nature des fourrages .............................................................13 2.3 CAHIER DES CHARGES "QUALITE" .....................................14 2.3.1 Les matières premières..........................................................14 2.3.1.1 Le lait .............................................................................................14 2.3.1.2 La présure ......................................................................................14 2.3.1.3 Les ferments d'acidification : les bactéries lactiques .......................15 2.3.1.4 Le ferment d'affinage: Penicillium roqueforti..................................15 2.3.2 Caractéristiques Physiques de la Fourme d’Ambert...........17 2.3.2.1 Dimensions et Forme ......................................................................17 2.3.2.2 Aspect et Texture ............................................................................17 2.3.3 Caractéristiques Sensorielles de la Fourme d’Ambert .......17 2.3.3.1 Odorat............................................................................................17 P-E CHOMETTE, S. CORALE , C. DE BROUCKER, A-S. LEGRAND, M. MOULINOT 2 LA FOURME D’AMBERT 2.3.3.2 Vision .............................................................................................17 2.3.3.3 Toucher ..........................................................................................17 2.3.3.4 Goût ...............................................................................................17 2.3.4 Composition Nutritionnelle de la Fourme d’Ambert...........18 2.3.4.1 Constituants....................................................................................18 2.3.4.2 Lipides............................................................................................18 2.3.4.3 Protéines et Acides Aminés .............................................................18 2.3.4.4 Vitamines et Minéraux ....................................................................18 3 FABRICATION DE LA FOURME D’AMBERT : TOUTE UNE HISTOIRE…............................................19 3.1 LA PRODUCTION PASTORALE DE LA FOURME D’AMBERT...................................................................................19 3.1.1 La Fourme d’Ambert : Produit d'un dispositif pastoral .....19 3.1.2 La Fourme d’Ambert : un travail exclusivement féminin....20 3.1.3 La fabrication pastorale de la Fourme d’Ambert................20 3.2 LA FABRICATION INDUSTRIELLE DE LA FOURME D’AMBERT...................................................................................21 3.2.1 Vers l'industrialisation de la fabrication de la Fourme d’Ambert ................................................................................21 3.2.2 Description des étapes de fabrication de la Fourme d’Ambert ................................................................................21 3.2.2.1 Transformation du lait....................................................................22 3.2.2.2 Moulage .........................................................................................23 3.2.2.3 Egouttage .......................................................................................23 3.2.2.4 Salage.............................................................................................24 3.2.2.5 Piquage ..........................................................................................24 3.2.2.6 Affinage..........................................................................................25 3.2.3 Les règles de fabrication liées à l'AOC.................................25 3.3 DIAGRAMMES DE FABRICATION..........................................27 3.3.1 La fabrication industrielle.....................................................27 3.3.2 La fabrication fermière .........................................................27 3.4 CONDITIONNEMENT et ETIQUETAGE..................................28 3.4.1 Le conditionnement de la Fourme d’Ambert.......................28 3.4.2 L'étiquetage de la Fourme d’Ambert ...................................28 4 LA FILIERE AOC "FOURME D’AMBERT" .....................29 4.1 FONCTIONNEMENT DE LA FILIERE AOC "FOURME D’AMBERT".................................................................................30 4.2 SEGMENTATION DE LA FILIERE AOC "FOURME D’AMBERT".................................................................................31 4.2.1 Le Syndicat Interprofessionnel de la Fourme d’Ambert ....31 4.2.2 Les Fabricants de la Fourme d’Ambert ...............................31 P-E CHOMETTE, S. CORALE , C. DE BROUCKER, A-S. LEGRAND, M. MOULINOT 3 LA FOURME D’AMBERT 4.2.3 Distributeurs de la Fourme d’Ambert..................................32 4.2.3.1 Les Producteurs..............................................................................32 4.2.3.2 Les Détaillants/Crémiers ................................................................32 4.2.3.3 Les Grossistes.................................................................................33 4.2.3.4 Les Grandes et Moyennes Surfaces (GMS)......................................33 4.2.3.5 La guerre des prix...........................................................................33 4.2.4 Parts de Marché et Concurrence ..........................................34 4.2.4.1 La Fourme d’Ambert face aux "Bleus "français"............................34 4.2.4.2 La Fourme d’Ambert face à la concurrence étrangère ....................35 4.2.4.3 La Fourme d’Ambert s'exporte........................................................35 4.3 LES CONSOMMATEURS DE LA FOURME D’AMBERT ......35 4.3.1 Les Consommateurs face à l'AOC Fourme d’Ambert.........35 4.3.2 Profil du Consommateur de la Fourme d’Ambert...............36 4.3.3 Evolution de la Consommation de la Fourme d’Ambert.....39 4.3.4 Attentes des Consommateurs de la Fourme d’Ambert........40 5 LA FOURME D’AMBERT: UNE QUALITE SENSORIELLE ...............................................................41 5.1 CARACTERISATION DE LA QUALITE SENSORIELLE ATTENDUE PAR LE CONSOMMATEUR DE LA FOURME D’AMBERT...................................................................................42 5.2 LES DETERMINANTS DE LA QUALITE SENSORIELLE DE LA FOURME D’AMBERT..........................................................42 5.2.1 Les Ruminants .......................................................................43 5.2.1.1 Déterminants génétiques.................................................................43 5.2.1.2 Stade physiologique de l'animal......................................................43 5.2.1.3 Hygiène des animaux......................................................................43 5.2.2 Les Fourrages.........................................................................44 5.2.3 Le Lait ....................................................................................44 5.2.4 L'Affinage ..............................................................................46 5.2.4.1 La Protéolyse..................................................................................46 5.2.4.2
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