{"id":2398,"date":"2023-01-09T13:30:54","date_gmt":"2023-01-09T12:30:54","guid":{"rendered":"https:\/\/www.fromagerieantony.fr\/fromage\/roquefort-artisanal\/"},"modified":"2023-11-20T18:40:25","modified_gmt":"2023-11-20T17:40:25","slug":"roquefort-artisanal","status":"publish","type":"fromage","link":"https:\/\/www.fromagerieantony.fr\/de\/fromage\/roquefort-artisanal\/","title":{"rendered":"Roquefort Artisanal"},"content":{"rendered":"\n<p>Die \u00e4lteste K\u00e4sebezeichnung Frankreichs.<\/p>\n\n<p>Er wird im Aveyron aus roher Schafsmilch hergestellt und ist die \u00e4lteste franz\u00f6sische K\u00e4sebezeichnung. Der Ort, an dem der Roquefort reift, hat ebenfalls zu seiner gro\u00dfen Bekanntheit beigetragen.<br\/>Auf dem vor Jahrtausenden eingest\u00fcrzten Combalou-Plateau entstand eine riesige felsige Ger\u00f6llhalde. Innerhalb der Verwerfungen im Gestein wurden die Keller von Roquefort angelegt. Die feuchte Luft dringt durch lange Risse, die &#8222;Fleurines&#8220; genannt werden, in sie ein. Dieser Mechanismus f\u00f6rdert die Verbreitung des Penicillium roqueforti, das f\u00fcr die Entwicklung der blauen \u00c4derchen ben\u00f6tigt wird. So erh\u00e4lt die Natur dort weltweit einzigartige biologische Bedingungen aufrecht.<br\/>Die K\u00e4serei Combes ist bekannt daf\u00fcr, dass sie mit ihrem Roquefort &#8222;Vieux Berger&#8220; der kleinste Hersteller in der Branche ist. Sie wurde 1923 gegr\u00fcndet. Sie wird von Vincent Combes geleitet, der die dritte Generation repr\u00e4sentiert. Dank dieser Familie ist es noch m\u00f6glich, einen wirklich handwerklich hergestellten Roquefort zu probieren, der weniger als 1 % der Produktion der Appellation ausmacht.<br\/>Der Roquefort der Familie Combes zeichnet sich durch eine leichte, helle, gr\u00fcnliche und pastellblaue Marmorierung aus, obwohl die Reifung diese T\u00f6ne manchmal betont, die in einer elfenbeinwei\u00dfen Masse harmonieren, die manchmal von beigen Noten unterbrochen wird. Es ist ein K\u00e4se, der im Mund schmilzt, mit einer sch\u00f6nen Salzigkeit ausgestattet ist, die L\u00e4nge und Komplexit\u00e4t sind kaum zu \u00fcbertreffen. Die Walnuss ist oft im Mund vorhanden, ausgeglichen durch die leichte S\u00e4ure des Schafs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die \u00e4lteste K\u00e4sebezeichnung Frankreichs.<\/p>\n","protected":false},"featured_media":4523,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[35,43],"class_list":["post-2398","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-blau-schimmel-kaese","types_fromage-schaff-kaese"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roquefort Artisanal | Fromagerie Antony<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fromagerieantony.fr\/de\/fromage\/roquefort-artisanal\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" 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