{"id":1996,"date":"2023-09-13T16:00:12","date_gmt":"2023-09-13T14:00:12","guid":{"rendered":"https:\/\/www.fromagerieantony.fr\/les-caves\/"},"modified":"2023-11-20T12:05:07","modified_gmt":"2023-11-20T11:05:07","slug":"the-cellars","status":"publish","type":"page","link":"https:\/\/www.fromagerieantony.fr\/en\/the-cellars\/","title":{"rendered":"The cellars"},"content":{"rendered":"<style>.kadence-column1099_874eab-a1 > .kt-inside-inner-col,.kadence-column1099_874eab-a1 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column1099_874eab-a1 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column1099_874eab-a1 > .kt-inside-inner-col{flex-direction:column;}.kadence-column1099_874eab-a1 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column1099_874eab-a1 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column1099_874eab-a1{position:relative;}.kadence-column1099_874eab-a1, .kt-inside-inner-col > .kadence-column1099_874eab-a1:not(.specificity){margin-right:1.7%;margin-left:1.7%;}@media all and (max-width: 1024px){.kadence-column1099_874eab-a1 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column1099_874eab-a1 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column1099_874eab-a1 inner-column-1\" id=\"banniere\"><div class=\"kt-inside-inner-col\">\n<div class=\"wp-block-cover\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim-0 has-background-dim\"><\/span><img loading=\"lazy\" decoding=\"async\" width=\"2472\" height=\"570\" class=\"wp-block-cover__image-background wp-image-1102\" alt=\"\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves.jpg 2472w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-610x141.jpg 610w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-1730x399.jpg 1730w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-768x177.jpg 768w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-1536x354.jpg 1536w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-2048x472.jpg 2048w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-500x115.jpg 500w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-800x184.jpg 800w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-1280x295.jpg 1280w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-1920x443.jpg 1920w, https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/09\/banner_caves-825x190.jpg 825w\" sizes=\"auto, (max-width: 2472px) 100vw, 2472px\" \/><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<p class=\"has-text-align-center has-large-font-size\"><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group wrap\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h1 class=\"wp-block-heading has-text-align-center has-kb-palette-1-color has-text-color\">The cellars<\/h1>\n\n\n\n<p class=\"has-text-align-center\">Bernard and Jeanine Antony\u2019s enthusiasm for cheese began in 1979 when they met Cheesemaster Pierre Androu\u00ebt, the leading cheese expert of his time. They created their first ripening cellar in 1983. Today, the business has six ripening cellars, each dedicated to a specific type of cheese. Explore them in pictures.<\/p>\n<\/div><\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\r\n<div class=\"slider\">\r\n   <section class=\"owl-carousel owl-theme sliderBlock-owl-carousel\">\r\n      \r\n      \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/TOMME-1.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Cellar for Tommes<\/h2>\r\n                  <p>All of France\u2019s mountain regions are represented here. These cheeses, which are classified as \u201csemi-cooked pressed\u201d, help to demonstrate the fantastic diversity of the country\u2019s specialities.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/CHEVRE-ET-BREBIS.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Cellar for goat\u2019s and ewe\u2019s cheeses<\/h2>\r\n                  <p>Goat\u2019s cheeses are fragile and need to be ripened at a low temperature (6\u00b0C) with low humidity. This means that they evolve very slowly and demand constant attention.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/FLEURIE.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Cellar for bloomy rind cheeses<\/h2>\r\n                  <p>Penicillium reigns in this cellar. It is of course the mould that covers this family of cheeses, giving them their characteristic \u201cbloom\u201d. The brick walls regulate humidity levels to ensure that the flora develops in sufficient quantities.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/PATE-MOLLE.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Soft cheese cellar<\/h2>\r\n                  <p>Different families of natural-rind and washed-rind cheeses ripen in this cellar.\nEach of the cheeses from these families brings its own contribution to the atmosphere, creating an unusual symbiosis.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/CAVE-VOUTE-PATE-DURE.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Vaulted cellar for pressed cheeses<\/h2>\r\n                  <p>The slow ripening that began in the production regions is completed here.\n\nSome of these cheeses require several years of care and ripening. In this cellar, the cheeses benefit from an atmosphere which honours the skilled work of a whole chain of committed cheese specialists.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n            <div class=\"slide\">\r\n               <img decoding=\"async\" src=\"https:\/\/www.fromagerieantony.fr\/wp-content\/uploads\/2023\/11\/CAVE-VOUTE-PATE-MOLLE.jpg\" alt=\"\" \/>\r\n               <div class=\"text\">\r\n                  <h2>Vaulted cellar for soft cheeses<\/h2>\r\n                  <p>These cheeses require careful handling. They are regularly washed with water to enable the specific fermentation processes that soft cheeses undergo to bring out their distinctive personalities. The vaulted ceiling of the brick cellar is essential to achieving bespoke results.<\/p>\r\n\r\n                  <div class=\"custom-nav owl-nav\"><\/div>\r\n               <\/div>\r\n               \r\n            <\/div>   \r\n            \r\n         \r\n   <\/section>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The cellars Bernard and Jeanine Antony\u2019s enthusiasm for cheese began in 1979 when they met Cheesemaster Pierre Androu\u00ebt, the leading cheese expert of his time. They created their first ripening&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"class_list":["post-1996","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The cellars | 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\/en\/the-cellars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The cellars | Fromagerie Antony\" \/>\n<meta property=\"og:description\" content=\"The cellars Bernard and Jeanine Antony\u2019s enthusiasm for cheese began in 1979 when they met Cheesemaster Pierre Androu\u00ebt, the leading cheese expert of his time. 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