{"id":23717,"date":"2022-09-12T07:19:50","date_gmt":"2022-09-12T07:19:50","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23717"},"modified":"2022-09-12T12:32:24","modified_gmt":"2022-09-12T12:32:24","slug":"lactics-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/lactics-2021\/","title":{"rendered":"Les produits laitiers"},"content":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Les produits laitiers.<\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text]<\/p>\n

Les troupeaux de vaches, de moutons et de ch\u00e8vres ont toujours \u00e9t\u00e9 des \u00e9l\u00e9ments indissociables des paysages de la r\u00e9gion de G\u00e9rone. Certains troupeaux perp\u00e9tuaient la transhumance, \u00e0 la recherche des meilleurs p\u00e2turages des Pyr\u00e9n\u00e9es pendant l\u2019\u00e9t\u00e9, et d\u2019un temps plus cl\u00e9ment en hiver dans les plaines. La transhumance des bovins a exist\u00e9 pendant de nombreux si\u00e8cles. Les ch\u00e8vres se d\u00e9pla\u00e7aient moins car il s\u2019agissait de troupeaux \u00e0 production mixte : du lait, de la viande, de la laine et du cuir pour le tannage.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb padding_top=\u00a0\u00bb0″ padding_bottom=\u00a0\u00bb15″ css=\u00a0\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb2\/3″][vc_column_text el_class=\u00a0\u00bbtext_segell\u00a0\u00bb]<\/p>\n

Les fromages frais de type recuit<\/em>, le mat\u00f3<\/em> et les fromages \u00e0 p\u00e2te molle ont \u00e9t\u00e9 les produits laitiers par excellence du XXe si\u00e8cle. Les fromages affin\u00e9s ont \u00e9t\u00e9 rel\u00e9gu\u00e9s dans les r\u00e9gions montagneuses, du fait de leurs exigences en mati\u00e8re de transport et de conservation. Paradoxalement, les livres de recettes de la fin du XIXe si\u00e8cle font souvent r\u00e9f\u00e9rence aux fromages secs et affin\u00e9s en cuisine et sur la table. Heureusement, d\u00e8s la fin du XXe si\u00e8cle, la production de fromages affin\u00e9s a refait surface, ce qui a eu un impact positif sur l\u2019environnement et la pr\u00e9servation du cadre rural. Il existe aujourd\u2019hui de nombreux \u00e9leveurs produisant diff\u00e9rents types de fromages, mais aussi de nombreuses modalit\u00e9s de collaboration directe entre petits producteurs ind\u00e9pendants et artisans fromagers. Certains ont r\u00e9cup\u00e9r\u00e9 la culture du caill\u00e9 v\u00e9g\u00e9tal herbacol et, surtout, pour \u00e9laborer le recuit de draps<\/em> dans le Baix Empord\u00e0 ou le recuit d\u2019olleta<\/em> dans l\u2019Alt Empord\u00e0, le fromage le plus traditionnel et populaire de ces comarques. Les petits agriculteurs se sont orient\u00e9s vers une alimentation et une production plus durables, en obtenant ainsi des laits d\u2019excellente qualit\u00e9.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb background_color=\u00a0\u00bb#000000″ padding_top=\u00a0\u00bb50″ padding_bottom=\u00a0\u00bb35″][vc_column][vc_column_text]<\/p>\n

Les produits laitiers labellis\u00e9s Girona Excel\u00b7lent 2020-2021<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb120″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23720″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Lait frais Bio<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La ferme familiale Raphel Llad\u00f3 a \u00e9t\u00e9 fond\u00e9e en 1994, lorsque Tom\u00e0s Grau Sastre et Roser Jim\u00e9nez se sont install\u00e9s dans le village de Bruguers, \u00e0 Mai\u00e0 de Montcal, dans le souhait de vivre en harmonie avec l\u2019environnement et de devenir un exemple de d\u00e9veloppement durable. Ils poss\u00e8dent 11 vaches et 3 taureaux paissant tous les jours sur les 26,6 hectares de cultures et de p\u00e2turages d\u2019une ferme qui compte \u00e9galement 8 hectares de ch\u00eanaies et 3 hectares d\u2019arbres en bordure de rivi\u00e8re, le long du cours du Fluvi\u00e0. Pour que ce lait extraordinaire garde toutes ses propri\u00e9t\u00e9s organoleptiques ou nutritionnelles, il est pasteuris\u00e9 \u00e0 63 \u00baC au bain-marie pendant une demi-heure.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Raphel Llad\u00f3<\/p>\n

www.raphel-llado.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23724″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Lait frais Bio de brebis<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La sixi\u00e8me g\u00e9n\u00e9ration d\u2019une famille de bergers de Siurana d\u2019Empord\u00e0 produit ce lait intense de brebis de la race typique du Ripoll\u00e8s, nourrie et \u00e9lev\u00e9e selon les crit\u00e8res de l\u2019agriculture et de l\u2019\u00e9levage biologiques. Le mas Marc\u00e8 a pari\u00e9 sur la brebis autochtone qui est une race produisant peu de lait, mais d\u2019excellente qualit\u00e9.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23728″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Yaourt nature au lait de vache<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le mas Marc\u00e8 ach\u00e8te du lait frais de vache aupr\u00e8s des fermes de la laiterie de l\u2019Empord\u00e0 pour \u00e9laborer ses yaourts. Apr\u00e8s avoir fait cailler le lait par fermentation lactique sous l\u2019action du Lactobacillus delbrueckii bulgaricus<\/em> et du Streptococcus thermophilus<\/em>, le yaourt est battu pour lui donner sa texture cr\u00e9meuse si agr\u00e9able.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23732″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Recuit de drap<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le recuit<\/em> de Fonteta a \u00e9t\u00e9 \u00e9labor\u00e9 pour la premi\u00e8re fois en 1990 lorsque la famille Martell d\u00e9cida de r\u00e9cup\u00e9rer l\u2019ancienne tradition du recuit de drap<\/em>, si typique du Baix Empord\u00e0 et des Gavarres. Traditionnellement, ce fromage \u00e9tait envelopp\u00e9 dans des tissus r\u00e9cup\u00e9rables, mais pour des raisons de s\u00e9curit\u00e9 alimentaire, ils ont \u00e9t\u00e9 remplac\u00e9s par des toiles en cellulose. Le plus appr\u00e9ci\u00e9 de ses recuits<\/em> est celui \u00e9labor\u00e9 \u00e0 base de lait de ch\u00e8vre.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: Recuits de Fonteta, SL<\/span><\/p>\n

www.recuitsfonteta.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23736″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Mat\u00f3<\/em> de lait de brebis<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le mat\u00f3<\/em> est le fromage frais le plus populaire du pays. Le mas Marc\u00e8 \u00e9labore le sien \u00e0 base de lait de brebis biologique issu de ses troupeaux de brebis autochtones du Ripoll\u00e8s, en le faisant cailler \u00e0 l\u2019herbacol, la pr\u00e9sure traditionnelle. En plus d\u2019avoir r\u00e9cup\u00e9r\u00e9 cette race typique de la r\u00e9gion, cette ferme de Siurana d\u2019Empord\u00e0 a \u00e9galement r\u00e9cup\u00e9r\u00e9 ce caill\u00e9 v\u00e9g\u00e9tal. D\u2019un blanc \u00e9clatant, son mat\u00f3<\/em> offre une saveur intense de lait frais. Pour mieux l\u2019appr\u00e9cier, il est recommand\u00e9 de le manger seul ou, tout au plus, avec un peu de sucre.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23740″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Tap de la Bruguera<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le mas Borni, situ\u00e9e sur le plateau de la Bruguera \u00e0 Llagostera depuis plusieurs g\u00e9n\u00e9rations, \u00e9labore son fromage avec le lait d\u2019un troupeau de 60 vaches, nourries avec du fourrage cultiv\u00e9 dans ses champs et sur la commune voisine de Tossa de Mar. Le Tap de la Bruguera<\/em> est un fromage \u00e0 p\u00e2te molle et \u00e0 la peau fleurie, recouvert de cendres v\u00e9g\u00e9tales, \u00e9labor\u00e9 au lait cru, au go\u00fbt doux et beurr\u00e9, avec des notes de champignons et d\u2019\u00e9pices en fin d\u2019affinage.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Explotaci\u00f3 Agr\u00edcola Borni, SL<\/p>\n

www.masborni.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23744″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Pla d\u2019Alba<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le mas Alba est une entreprise familiale agricole, avec 100 hectares de for\u00eat et de cultures, et des b\u00eates d\u2019\u00e9levage dont un troupeau de 300 ch\u00e8vres qui produisent le lait n\u00e9cessaire \u00e0 l\u2019\u00e9laboration de ses fromages. Le Pla d\u2019Alba<\/em> est un fromage au lait cru de ch\u00e8vre, \u00e0 la p\u00e2te molle et \u00e0 la peau fleurie de couleur ivoire, \u00e0 l\u2019ar\u00f4me de champignons frais et de beurre. M\u00eame si la forme de ce fromage est effectivement plate, Mart\u00ed Huguet l\u2019a d\u00e9nomm\u00e9 ainsi en hommage \u00e0 Albert Pla.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Mas Alba<\/p>\n

www.masalba.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23748″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Sa\u00fcll<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La Xiquella \u00e9labore ce fromage \u00e0 p\u00e2te cuite press\u00e9e avec du lait cru de vache de race brune. Sa cro\u00fbte est lav\u00e9e et son temps d\u2019affinage est d\u2019au moins un an. Oriol Rizo et Irma Casas se sont install\u00e9s en 2014 au mas El Xiquillo, dans le village de Vilallonga de la Vall d\u2019En Bas, o\u00f9 ils ont ouvert un g\u00eete rural et fond\u00e9 la fromagerie artisanale La Xiquella.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Xiquella Formatges i Turisme Rural, SLU<\/p>\n

www.laxiquella.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb24122″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Babaus<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Les origines du mas Alba, situ\u00e9e \u00e0 Terradelles, sur la commune de Vilademuls, dans le Pla de l\u2019Estany, remontent au XVIIIe si\u00e8cle. Il est bien desservi, \u00e0 la fois proche de la mer et de la montagne. Le Babaus<\/em> est un fromage au lait cru de ch\u00e8vre, \u00e0 consistance dure et \u00e0 cro\u00fbte fleurie, affin\u00e9 pendant trois mois. R\u00e9sultat de l\u2019utilisation de la pr\u00e9sure obtenue de la production d\u2019autres fromages de la ferme, il est \u00e9labor\u00e9 \u00e0 une temp\u00e9rature sup\u00e9rieure et offre un go\u00fbt tr\u00e8s doux et agr\u00e9able.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Mas Alba<\/p>\n

www.masalba.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23752″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Bordeg\u00e0s<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Peralada Mas Marc\u00e8 \u00e9labore ce fromage de berger affin\u00e9 \u00e0 partir du lait cru biologique des brebis de ses troupeaux de race Lacaune. Le Serrat<\/em> est le fromage traditionnel affin\u00e9 que les bergers fabriquaient pendant leurs s\u00e9jours dans les alpages des Pyr\u00e9n\u00e9es, au printemps et en \u00e9t\u00e9. Le temps d\u2019affinage des formes de trois kilos de Bordeg\u00e0s est d\u2019au moins quatre mois.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23756″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Golany<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La Balda est une fromagerie fond\u00e9e en 2012 \u00e0 la ferme du mas Vilotxa, \u00e0 Granollers de Rocacorba, dans la vall\u00e9e du Ll\u00e9mena. Avec certification biologique, elle \u00e9labore des fromages artisanaux au lait cru provenant d\u2019exploitations voisines. Le Golany<\/em> est un fromage d\u00e9licieux et cr\u00e9meux au lait cru de vache, \u00e0 p\u00e2te molle et \u00e0 la peau mixte, fleurie et lav\u00e9e, affin\u00e9 trois semaines en cave.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: Pablo Garcia Garcia<\/span><\/p>\n

www.labalda.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23760″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

El Glauc<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Paula Fonoll\u00e0 Araujo et Albert Grabulosa Reixach ont fond\u00e9 en 2018 la fromagerie Xauxa dans le village de Les Preses, et ils \u00e9laborent des fromages au lait cru de vache issus de l\u2019\u00e9levage biologique, de Can Frigola del Bosc et de Borgony\u00e0, dans la r\u00e9gion du Pla de l\u2019Estany. El Glauc<\/em> est un fromage bleu \u00e0 p\u00e2te molle, \u00e0 la texture de beurre, au go\u00fbt intense et \u00e9l\u00e9gant, et l\u00e9g\u00e8rement sal\u00e9. Les formes, pesant 3,5 kilos, sont affin\u00e9es pendant quatre mois.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Paula Fonoll\u00e0 Araujo<\/p>\n

https:\/\/acrefa.cat\/formatgers-artesans\/formatgeria-xauxa\/<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23764″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Puigpedr\u00f3s<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La ferme Mol\u00ed de Ger se trouve \u00e0 1\u00a0135 m\u00e8tres d\u2019altitude, sur le c\u00f4t\u00e9 ensoleill\u00e9e de la Cerdagne. L\u2019exploitation se consacre depuis 2007 \u00e0 la production de fromages artisanaux au lait cru de vache issu de son troupeau de vaches frisonnes et de croisements avec la race Blanc bleu belge. Avec une p\u00e2te molle et une cro\u00fbte lav\u00e9e, orange \u00e0 l\u2019ext\u00e9rieur et ivoire vieilli \u00e0 l\u2019int\u00e9rieur, le Puigpedr\u00f3s<\/em> est l\u2019un de ses fromages les plus c\u00e9l\u00e8bres.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: La Verneda 2007, SL<\/span><\/p>\n

www.molideger.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23768″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Tup\u00ed<\/em> de Ger<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le tup\u00ed<\/em> est le fromage typique des Pyr\u00e9n\u00e9es, \u00e9labor\u00e9 \u00e0 l\u2019origine par les bergers pour tirer profit des fromages s\u00e9ch\u00e9s. Aujourd\u2019hui, il est \u00e9labor\u00e9 \u00e0 partir de pr\u00e9sure fraiche du fromage, et ferment\u00e9 avec du vin, de la liqueur ou de l\u2019eau de vie dans un r\u00e9cipient traditionnel en terre cuite, le tup\u00ed<\/em>. La ferme le Mol\u00ed de Ger utilise une liqueur \u00e0 base d\u2019herbes qui conf\u00e8re des ar\u00f4mes \u00e0 son onctueux tup\u00ed<\/em> en rehaussant le go\u00fbt \u00e9pic\u00e9 du fromage.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: La Verneda 2007, SL<\/span><\/p>\n

www.molideger.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb el_class=\u00a0\u00bbnoDisplay\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb200″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

El jurat del<\/h4>\n

tast de l\u00e0ctics.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19696″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Laia Pont
\n<\/strong><\/h6>\n

Enginyera t\u00e8cnica agr\u00edcola Especialista en ind\u00fastries aliment\u00e0ries i formatges[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19704″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Toni Gerez
\n<\/strong><\/h6>\n

Sommelier del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19688″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s
\n<\/strong><\/h6>\n

Cap de sala del restaurant Cap i Pota, de Figueres[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19692″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Carme Gasull
\n<\/strong><\/h6>\n

Periodista, escriptora i comunicadora gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19700″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Marta Garr\u00f3n
\n<\/strong><\/h6>\n

Investigadora de l\u2019IRTA (Institut de Recerca i Tecnologia Aliment\u00e0ries)[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Recettes<\/strong> associ\u00e9es.<\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb5\/6″]

\n
\n \n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Coca d’alberg\u00ednia amb formatge Sa\u00fcll i fruits secs<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Barqueta de ceba confitada amb botifarra medieval i formatge Puigpedr\u00f3s<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Formatge mar\u00ed amb melmelada de ruibarbre<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Recuit de drap amb figues<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb45px\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Les produits laitiers. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Les troupeaux de vaches, de moutons et de ch\u00e8vres ont toujours \u00e9t\u00e9…<\/p>\n","protected":false},"author":1,"featured_media":19672,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[401],"portfolio_tag":[],"class_list":["post-23717","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/23717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=23717"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/19672"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=23717"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=23717"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=23717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}