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        "!!!Bibliographie neuch\u00e2teloise!!! (necfbv/12.2010/3501)"
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    "originalTitle": [
      "Schweizer K\u00e4se : Urspr\u00fcnge, traditionelle Sorten und neue Kreationen"
    ], 
    "pid": "1050000", 
    "provisionActivity": [
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        "_text": [
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            "language": "default", 
            "value": "Nyon : Gl\u00e9nat (Suisse), 2010"
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        "startDate": 2010, 
        "statement": [
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                "value": "Nyon"
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    ], 
    "responsibilityStatement": [
      [
        {
          "value": "Dominik Flammer, Fabian Scheffold"
        }
      ], 
      [
        {
          "value": "[trad. Emmanuelle Petit]"
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      ]
    ], 
    "subjects": [
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          "authorized_access_point": "fromage - fabrication", 
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        }
      }, 
      {
        "entity": {
          "authorized_access_point": "fromager", 
          "source": "rerovoc", 
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      {
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    "summary": [
      {
        "label": [
          {
            "value": "Concernant le canton de Fribourg, \u00e9vocation du gruy\u00e8re, du vacherin et du gruy\u00e8re de rayon"
          }
        ]
      }, 
      {
        "label": [
          {
            "value": "Concernant le canton de Vaud, \u00e9vocation du L'Etivaz des Alpes vaudoises; Vacherin Mont-d'Or de la Vall\u00e9e de Joux; Tomme Fleurette, reine des Tommes vaudoises; Le Sapalet et le Berger d'Enhaut - fromage de brebis du canton de Vaud; Chevrotin: un \"Mont-d'Or\" au lait de ch\u00e8vre; Economie planifi\u00e9e sans fromage \u00e0 p\u00e2te fleurie bleue: Le Sarrasin vaudois"
          }
        ]
      }, 
      {
        "label": [
          {
            "value": "Cite quelques fromages neuch\u00e2telois"
          }
        ]
      }, 
      {
        "label": [
          {
            "value": "Tout le monde conna\u00eet le gruy\u00e8re, l?emmental (m\u00eame si on les confond souvent : non ! le gruy\u00e8re n?a pas de trous...) et le vacherin. Mais connaissez-vous l?etivaz, le sbrinz, l?erguel, le mar\u00e9chal ou encore le bleuch\u00e2tel ? Non...Alors il est grand temps de plonger au coeur m\u00eame de cette tradition s\u00e9culaire qui fait partie intrins\u00e8que de la culture et de l?\u00e9conomie suisse. Cet ouvrage exhaustif ? une r\u00e9f\u00e9rence adoub\u00e9e par l?organisme Slow Food - vous contera toute l?histoire du fromage depuis sa cr\u00e9ation \u00e0 ses plus r\u00e9centes innovations. D\u00e9couvrez plus de 400 fromages au travers de splendides photos ? parfois d\u00e9cal\u00e9es ? qui vous feront vivre et comprendre la symbiose qui existe entre les paysages d?alpage et les fromages. Il s?agit ici d?un voyage culturel et po\u00e9tique \u00e0 travers la Suisse, pays du fromage"
          }
        ]
      }
    ], 
    "supplementaryContent": [
      "Bibliographie, internet: p. 340-342"
    ], 
    "title": [
      {
        "_text": "Fromages suisses : origines, traditions et nouvelles cr\u00e9ations", 
        "mainTitle": [
          {
            "value": "Fromages suisses"
          }
        ], 
        "subtitle": [
          {
            "value": "origines, traditions et nouvelles cr\u00e9ations"
          }
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  "updated": "2024-11-23T05:57:10.051356+00:00"
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