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Producteurs, marchés, appellations... Toutes les bonnes adresses La route des fromages www.petitfute.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. Et si les règles des AOC SERIN, Orianne BRIZE, Sacha GOURAND, Virginie – 46 fromages AOC en France – sont strictes, les fromages SMADJA, Sophie PELISSIER, Agnès BUGUET, développent des saveurs particulières d’une vallée à assistés de Sandra RUFFIEUX Régie publicitaire Internationale : Karine l’autre, d’un producteur à l’autre, d’une saison à l’autre VIROT assistée de Camille ESMIEU, Guillaume et c’est bien ce qui fait toute la spécificité des fromages LABOUREUR, Romain COLLYER et Elise CADIOU artisanaux et fermiers de France, typés, voire très typés Directeur technique web : Lionel CAZAUMAYOU Chef de projet développeur et Ingénieur : et même parfois très très typés… Quant à nos produc- Jean-Marc REYMUND, Cédric MAILLOUX, tions industrielles, héritières de savoir-faire ancestraux, Anthony LEFEVRE, Christophe PERREAU, Anthony GUYOT et Florian FAZER élaborées à partir de la collecte des laits de nos terroirs, Animatrice Web : Caroline LOLLIEROU laits de vache, de chèvre ou de brebis, elles n’ont pas à rougir et proposent aux consommateurs des créations dont DIFFUSION ET PROMOTION Directeur des Ventes : Eric MARTIN certaines sont devenues mythiques, comme la Vache qui assisté d'Aissatou DIOP et Alicia FILANKEMBO rit ou le Caprice des Dieux. Responsable de la diffusion : Bénédicte MOULET Responsable des ventes : Jean-Pierre GHEZ La France offre avec ses fromages au lait cru une forme de Responsable Relations Presse-Partenariats : résistance bienvenue et riche en saveur à la standardisation Jean-Mary MARCHAL des goûts et la fast-food… Il faut des mois pour affiner FABRICATION / MAQUETTE certains fromages ! Et tout un rituel pour le consommer. Studio : Sophie LECHERTIER et Romain AUDREN La France nous offre un plateau fleuri et riche de toutes Maquette : Sandrine MECKING, Laurie PILLOIS Montage : Julie BORDES, Élodie CARY, Delphine les variétés de nos régions. Nous vous racontons dans PAGANO, Élodie CLAVIER, Evelyne AMRI ce guide l’histoire savoureuse et odorante du fromage, Photothèque : Élodie SCHUCK détaillons les différents labels qui régissent sa fabrica- Cartographie : Sophie CUCHEVAL tion et sa distribution, et vous proposons un voyage de ADMINISTRATION producteurs en affineurs, de restaurants de fromage en Président : Jean-Paul LABOURDETTE salons gourmands. Et ne soyons pas chauvin, même si Directeur Administratif et Financier : Gérard BRODIN la France, comme pour le vin qui va avec, est leader en Directrice des Ressources Humaines : la matière, nous avons fait une place sur ce plateau aux Dina BOURDEAU assistée de Sandra MORAIS typiques et délicieux fromages de nos voisins suisses, et Claudia MARROT Responsable informatique : Pascal LE GOFF hollandais, grecs, italiens et espagnols qui apportent Responsable Comptabilité : Isabelle BAFOURD leurs couleurs et d’autres saveurs. Somme toute, voici assistée de Christelle MANEBARD, Oumy DIOUF et Jeannine DEMIRDJIAN un tour de France et d’Europe en toute gourmandise. Recouvrement : Fabien BONNAN Alors n’oubliez pas de garder une place pour le fromage assisté de Sandra BRIJLALL et bonne dégustation ! Standard : Jehanne AOUMEUR Corine Lacrampe PETIT FUTÉ LA ROUTE DES FROMAGES 2012-2013 Avertissement Le Petit Futé a été fondé par Dominique Auzias. Les informations contenues dans ce guide ont été recueil- Il est édité par Les Nouvelles Editions lies entre novembre 2011 et juillet 2012. Les renseigne- de l’Université 18, rue des Volontaires - 75015 Paris. ments concernant les coordonnées, les tarifs, les jours et & 01 53 69 70 00 - Fax 01 42 73 15 24 heures d’ouverture sont donnés à titre indicatif et n’ont Internet : www.petitfute.com aucun caractère contractuel. Ils sont susceptibles d’avoir SAS au capital de 1 000 000 € - fait l’objet de modifications ultérieures pour lesquelles RC PARIS B 309 769 966 le Petit Futé décline toute responsabilité. Couverture : © FOOD-MICRO - FOTOLIA Impression : GROUPE CORLET IMPRIMEUR - 14110 Condé-sur-Noireau Dépôt légal : novembre 2012 ISBN 9782746959934 Pour nous contacter par email, Découvrir indiquez le nom de famille en minuscule suivi de @petitfute.com Petit Futé Pour le courrier des lecteurs : en ligne [email protected] Sommaire ■ Ille-et-Vilaine .......................72 LES FROMAGES Morbihan ..........................73 EN PRATIQUE ❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘ Centre ......................................74 Les A.O.P de la région ................74 Les fromages en pratique ................ 6 Cher .............................78 Histoire des fromages .................6 Eure-et-Loir ........................80 Les appellations ....................10 Indre .............................80 Les types de fromages ...............15 Indre-et-Loire ......................82 Les principaux fabricants ..............17 Loir-et-Cher ........................83 Servir et déguster ...................19 Loiret .............................84 Acheter en ligne ....................21 S’informer .........................22 Champagne-Ardenne .....................85 Les A.O.P de la région ................85 Ardennes ..........................88 ■ Aube .............................88 QUIZ Haute-Marne .......................90 « FROMAGES » ❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘ Marne ............................91 Questions .........................25 Corse........................................92 Réponses .........................26 Les A.O.P de la région ................92 Corse-du-Sud ......................93 Haute-Corse .......................94 ■ LE TOUR Franche-Comté ............................96 Les A.O.P de la région ................96 DES FROMAGES Doubs ...........................102 ❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘❘ Haute-Saône ......................103 DE FRANCE Jura .............................104 Alsace ......................................28 Territoire de Belfort .................108 Les A.O.P de la région ................28 Île-de-France ............................ 109 Bas-Rhin ..........................29 Les A.O.P de la région ...............109 Haut-Rhin .........................31 Paris ............................111 Aquitaine ...................................34 Essonne. 120 Les A.O.P de la région ................34 Hauts-de-Seine ....................120 Dordogne. 36 Seine-et-Marne ....................122 Gironde ...........................37 Seine-Saint-Denis ..................125 Lot-et-Garonne .....................39 Val-d’Oise ........................126 Pyrénées-Atlantiques .................40 Val-de-Marne .....................126 Auvergne ...................................43 Yvelines ..........................126 Les A.O.P de la région ................43 Languedoc-Roussillon ................. 128 Allier .............................50 Les A.O.P de la région ...............128 Cantal ............................52 Aude ............................133 Haute-Loire ........................55 Gard ............................134 Puy-de-Dôme ......................55 Hérault ..........................134 Bourgogne .................................58 Lozère ...........................136 Les A.O.P de la région ................58 Pyrénées-Orientales ................138 Côte-d’Or. 64 Limousin.................................. 140 Nièvre ............................68 Les A.O.P de la région ...............140 Saône-et-Loire .....................69 Corrèze ..........................142 Yonne ............................70 Creuse ...........................143 Bretagne ...................................71 Haute-Vienne ......................144 Côtes-d’Armor ......................71 Lorraine .................................. 145 Finistère ..........................72 Les A.O.P de la région ...............145 Meurthe-et-Moselle .................146 Var .............................212 Meuse ...........................147 Vaucluse .........................213 Moselle ..........................147 Rhône-Alpes ............................. 216 Vosges. 148 Les A.O.P de la région ...............216 Midi-Pyrénées ........................... 151 Ain. 230 Les A.O.P de la région ...............151 Ardèche ..........................231 Ariège ...........................159 Drôme ...........................233 Aveyron ..........................160 Haute-Savoie ......................235
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    1996R1107 — En — 05.07.2001 — 004.001 — 1 B

    1996R1107 — EN — 05.07.2001 — 004.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B COMMISSION REGULATION (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 (OJ L 148, 21.6.1996, p. 1) Amended by: Official Journal No page date ►M1 Commission Regulation (EC) No 1263/96 of 1 July 1996 L 163 19 2.7.1996 ►M2 Commission Regulation (EC) No 123/97 of 23 January 1997 L 22 19 24.1.1997 ►M3 Commission Regulation (EC) No 1065/97 of 12 June 1997 L 156 5 13.6.1997 ►M4 Commission Regulation (EC) No 2325/97 of 24 November 1997 L 322 33 25.11.1997 ►M5 Commission Regulation (EC) No 134/98 of 20 January 1998 L 15 6 21.1.1998 ►M6 Commission Regulation (EC) No 644/98 of 20 March 1998 L 87 8 21.3.1998 ►M7 Commission Regulation (EC) No 1549/98 of 17 July 1998 L 202 25 18.7.1998 ►M8 Commission Regulation (EC) No 83/1999 of 13 January 1999 L 8 17 14.1.1999 ►M9 Commission Regulation (EC) No 590/1999 of 18 March 1999 L 74 8 19.3.1999 ►M10 Commission Regulation (EC) No 1070/1999 of 25 May 1999 L 130 18 26.5.1999 ►M11 Council Regulation (EC) No 813/2000 of 17 April 2000 L 100 5 20.4.2000 ►M12 Commission Regulation (EC) No 913/2001 of 10 May 2001 L 129 8 11.5.2001 ►M13 Council Regulation (EC) No 1347/2001 of 28 June 2001 L 182 3 5.7.2001 Corrected by: ►C1 Corrigendum, OJ L 290, 13.11.1996, p.
  • Gourmet Cheese Cards (GCC43)

    Gourmet Cheese Cards (GCC43)

    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
  • Continental Cheese 2016

    Continental Cheese 2016

    The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb.