{"id":158,"date":"2007-04-29T16:30:00","date_gmt":"2007-04-29T14:30:00","guid":{"rendered":"https:\/\/www.rayon-basque.com\/blog\/?p=158"},"modified":"2023-02-17T16:31:10","modified_gmt":"2023-02-17T15:31:10","slug":"fromage-de-vache-fermier","status":"publish","type":"post","link":"https:\/\/www.rayon-basque.com\/blog\/fromage-de-vache-fermier\/","title":{"rendered":"Fromage de vache fermier"},"content":{"rendered":"\n<p>J\u2019adore ce fromage de vache et il n\u2019a rien \u00e0 voir avec le go\u00fbt parfois assez prononc\u00e9 de certains.<br>Le fromage est compos\u00e9 de lait de vache de race Montb\u00e9liarde qui p\u00e2turent dans la r\u00e9gion de Saint Jean Pied de Port.<br>C\u2019est une fabrication fermi\u00e8re, \u00e0 partir d&rsquo;une recette traditionnelle et dans la cat\u00e9gorie des fromages \u00e0 p\u00e2te press\u00e9e non cuite.<br>Il est affin\u00e9 entre 3 semaines et 1 mois environ.<br>Il est \u00e0 d\u00e9guster \u00e0 temp\u00e9rature ambiante. Laissez le au moins une heure \u00e0 l&rsquo;air libre, avant de le servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>J\u2019adore ce fromage de vache et il n\u2019a rien \u00e0 voir avec le go\u00fbt parfois assez prononc\u00e9 de certains.Le fromage est compos\u00e9 de lait de vache de race Montb\u00e9liarde qui p\u00e2turent dans la r\u00e9gion de Saint Jean Pied de Port.C\u2019est une fabrication fermi\u00e8re, \u00e0 partir d&rsquo;une recette traditionnelle et dans la cat\u00e9gorie des fromages \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fromage de vache fermier<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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