{"id":237,"date":"2014-03-14T15:15:18","date_gmt":"2014-03-14T14:15:18","guid":{"rendered":"http:\/\/www.baluchon.fr\/site\/?p=237"},"modified":"2014-05-14T16:35:02","modified_gmt":"2014-05-14T15:35:02","slug":"le-gout-des-mots-en-faire-tout-un-fromage","status":"publish","type":"post","link":"http:\/\/baluchon.fr\/site\/le-gout-des-mots-en-faire-tout-un-fromage\/","title":{"rendered":"Le go\u00fbt des mots &#8211; En faire tout un fromage"},"content":{"rendered":"<p><a href=\"http:\/\/www.vernacular.fr\/?post\/2012\/10\/27\/Cr%C3%A9merie\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-238\" src=\"http:\/\/www.baluchon.fr\/site\/wp-content\/uploads\/2014\/03\/cremerie-300x225.jpg\" alt=\"cremerie\" width=\"300\" height=\"225\" srcset=\"http:\/\/baluchon.fr\/site\/wp-content\/uploads\/2014\/03\/cremerie-300x225.jpg 300w, http:\/\/baluchon.fr\/site\/wp-content\/uploads\/2014\/03\/cremerie.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Mascarpone, cr\u00e8me d&rsquo;Isigny, mascarpone&#8230; Vous l&rsquo;avez remarqu\u00e9, cette semaine, le chef est d&rsquo;humeur \u00e0 en faire tout un fromage.<\/p>\n<p><em>Mais au fait, d&rsquo;o\u00f9 vient cette expression?<\/em><\/p>\n<p>A force de battre le lait (tout doux, tout simple, \u00ab\u00a0fresh from the cow\u00a0\u00bb), on obtient du fromage: ce mets complexe, travaill\u00e9, sophistiqu\u00e9.<br \/>\nEn d&rsquo;autres termes, faire un drame de pas grand-chose!<\/p>\n<p>Aujourd&rsquo;hui, les fromages frais font les stars des fiches recettes des magazines.<br \/>\nFaisselle et ricotta ont m\u00eame d\u00e9tr\u00f4n\u00e9 dans ce rayon les divas mozzarella et burrata.<\/p>\n<p>Et vous, quel est votre fromage pr\u00e9f\u00e9r\u00e9?<\/p>\n<address>Et merci Marmiton pour ce super <a href=\"http:\/\/www.marmiton.org\/magazine\/tendances-gourmandes_du-fromage-mais-maison_1.aspx\" target=\"_blank\">DIY de fromage maison<\/a> !<\/address>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mascarpone, cr\u00e8me d&rsquo;Isigny, mascarpone&#8230; Vous l&rsquo;avez remarqu\u00e9, cette semaine, le chef est d&rsquo;humeur \u00e0 en faire tout un fromage. Mais au fait, d&rsquo;o\u00f9 vient cette expression? A force de battre le lait (tout doux, tout simple, \u00ab\u00a0fresh from the cow\u00a0\u00bb), on obtient du fromage: ce mets complexe, travaill\u00e9, sophistiqu\u00e9. En d&rsquo;autres termes, faire un drame [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/posts\/237"}],"collection":[{"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/comments?post=237"}],"version-history":[{"count":2,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/posts\/237\/revisions"}],"predecessor-version":[{"id":351,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/posts\/237\/revisions\/351"}],"wp:attachment":[{"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/media?parent=237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/categories?post=237"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/baluchon.fr\/site\/wp-json\/wp\/v2\/tags?post=237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}