{"id":2412,"date":"2023-01-09T13:28:18","date_gmt":"2023-01-09T12:28:18","guid":{"rendered":"https:\/\/www.fromagerieantony.fr\/fromage\/acajou\/"},"modified":"2023-11-20T18:44:35","modified_gmt":"2023-11-20T17:44:35","slug":"acajou","status":"publish","type":"fromage","link":"https:\/\/www.fromagerieantony.fr\/de\/fromage\/acajou\/","title":{"rendered":"Acajou"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Die Familie Cambon stellt einen der sehr seltenen K\u00e4se her, der ausschlie\u00dflich aus Salers-Milch hergestellt wird.<\/p>\n\n<p class=\"wp-block-paragraph\">Gaec Cambon in Saint-Paul-des-Landes im Einzugsgebiet von Aurillac stellt einen der sehr seltenen K\u00e4se her, die ausschlie\u00dflich aus Salers-Milch hergestellt werden. Auf ihrem Land in &#8222;L&#8217;H\u00f4pital&#8220; weiden hundertsechzig Salers-K\u00fche auf den Wiesen der Familie.<br\/>Die Idee, traditionellen Salers-K\u00e4se mit gesch\u00fctzter Ursprungsbezeichnung herzustellen, kam ihnen durchaus in den Sinn. Aber manchmal entstehen aus Entt\u00e4uschungen auch sch\u00f6ne Geschichten. Das geografische Gebiet f\u00fcr die Aufzucht, Herstellung und Reifung, das es erlaubt, das Siegel der gesch\u00fctzten Ursprungsbezeichnung (AOP) zu tragen, endet vor den Toren ihrer L\u00e4ndereien. Deshalb &#8222;haben wir beschlossen, Acajou herzustellen, in Anlehnung an das Kleid der Salers&#8220;, erkl\u00e4rt Kevin Cambon<br\/>Ein sch\u00f6ner Granitlaib mit einem Salers-Kopf. Es handelt sich um einen halbfesten K\u00e4se, dessen Teig je nach Jahreszeit kr\u00e4ftig gelb oder heller ist und kleine L\u00f6cher aufweist. In den ersten Monaten ist der K\u00e4se zart und schmeckt nach Butter und N\u00fcssen, mit zunehmendem Alter wird er kr\u00e4ftiger und entwickelt auf einem br\u00fcchigeren Teig eine w\u00fcrzigere und salzigere Note.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die Familie Cambon stellt einen der sehr seltenen K\u00e4se her, der ausschlie\u00dflich aus Salers-Milch hergestellt wird.<\/p>\n","protected":false},"featured_media":3689,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[36],"class_list":["post-2412","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-halb-hart-kaese"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Acajou | 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\" 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