{"id":10596,"date":"2026-06-10T21:11:02","date_gmt":"2026-06-10T21:11:02","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10596"},"modified":"2026-06-10T21:11:10","modified_gmt":"2026-06-10T21:11:10","slug":"10596","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10596","title":{"rendered":""},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">\ud83e\uddc0 L\u2019Italie et la France du Fromage : Entre Fra\u00eecheur des Terroirs et Grands Crus AOP de Garde<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Le fromage est bien plus qu\u2019un simple aliment : c&rsquo;est un marqueur culturel, un art de vivre et un pilier \u00e9conomique majeur. Si l\u2019Italie et la France partagent cette m\u00eame passion d\u00e9vorante pour les produits de caract\u00e8re, leurs habitudes de consommation r\u00e9v\u00e8lent une captivante dualit\u00e9 de terroirs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette nouvelle \u00e9dition, <em>Esprit Mezzogiorno<\/em> vous invite \u00e0 explorer les dynamiques qui animent les tables italiennes tout en vous pr\u00e9sentant sa <strong>toute derni\u00e8re s\u00e9lection exclusive<\/strong>, o\u00f9 les grands classiques de la p\u00e9ninsule croisent la route des tr\u00e9sors d&rsquo;altitude du Haut-Doubs fran\u00e7ais.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udcca Radiographie de la Consommation Italienne : Lait de Vache au Nord, Brebis au Sud<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La consommation de fromage en Italie est intrins\u00e8quement li\u00e9e \u00e0 la g\u00e9ographie et \u00e0 l\u2019histoire de ses \u00e9levages, dessinant une v\u00e9ritable fronti\u00e8re gustative \u00e0 travers le pays :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;axe Nord \/ Vache :<\/strong> Les plaines et montagnes de l&rsquo;Italie du Nord, riches en p\u00e2turages et en grands \u00e9levages bovins, ont donn\u00e9 naissance \u00e0 des g\u00e9ants laitiers. C&rsquo;est la terre natale de fromages onctueux, cr\u00e9meux ou de garde comme le <em>Taleggio<\/em>, la <em>Fontina<\/em>, le <em>Gorgonzola<\/em> ou l&rsquo;incontournable <em>Grana Padano<\/em>.<\/li>\n\n\n\n<li><strong>L&rsquo;axe Centre-Sud \/ Brebis :<\/strong> \u00c0 l&rsquo;inverse, les reliefs escarp\u00e9s et le climat plus chaud du Centre, du Sud et des \u00eeles (Sardaigne, Sicile) ont historiquement favoris\u00e9 l&rsquo;\u00e9levage ovin. C&rsquo;est ici que bat le c\u0153ur de l&#8217;empire du <em>Pecorino<\/em> (Romano, Siciliano, Toscano) et du <em>Caciocavallo<\/em>, des fromages de caract\u00e8re, souvent sal\u00e9s ou piquants.<\/li>\n\n\n\n<li><strong>Le culte de la fra\u00eecheur :<\/strong> Les fromages frais et ultra-frais (<em>Mozzarella di Bufala, Ricotta, Stracchino, Crescenza<\/em>) repr\u00e9sentent une part colossale de la consommation quotidienne des foyers italiens. Tr\u00e8s pris\u00e9s pour leur l\u00e9g\u00e8ret\u00e9 et leur rapidit\u00e9 de pr\u00e9paration, ils sont les rois des tables estivales et des desserts mythiques comme le Tiramisu.<\/li>\n\n\n\n<li><strong>Le monopole des g\u00e9ants de l&rsquo;AOP :<\/strong> Pour la cuisson, le nappage et le r\u00e2page, deux titans \u00e9crasent le march\u00e9 national : le <strong>Grana Padano<\/strong> (tr\u00e8s populaire et abordable au quotidien) et le <strong>Parmigiano Reggiano<\/strong> (au statut r\u00e9solument premium). \u00c0 eux deux, ces g\u00e9ants absorbent <strong>entre 30 et 40 % de la production laiti\u00e8re nationale italienne<\/strong>, une portion gigantesque qui montre l&rsquo;omnipr\u00e9sence du fromage dans l&rsquo;alimentation quotidienne.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udecd\ufe0f Notre Derni\u00e8re S\u00e9lection de Fromages d&rsquo;Exception \u00e0 D\u00e9couvrir<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour faire honneur \u00e0 cette incroyable diversit\u00e9, voici les derni\u00e8res p\u00e9pites qui viennent enrichir notre catalogue, mariant l&rsquo;excellence italienne et les prestigieuses AOP fran\u00e7aises du Haut-Doubs :<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83c\uddee\ud83c\uddf9 L&rsquo;\u00c9chapp\u00e9e Italienne : Du Cr\u00e9meux au Caract\u00e8re \u00c9pic\u00e9<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Taleggio AOP Fermier au Lait Cru (Format \u00b1 1 kg) :<\/strong> Un monument de l&rsquo;Italie du Nord. Ce fromage \u00e0 cro\u00fbte lav\u00e9e offre une texture incroyablement cr\u00e9meuse et fondante sous une cro\u00fbte ros\u00e9e. Son parfum est affirm\u00e9, mais son go\u00fbt en bouche r\u00e9v\u00e8le une douceur fruit\u00e9e et subtilement lact\u00e9e irr\u00e9sistible.\ud83d\udc49 <a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dtaleggio-aop-fermier-1-2-piece-%25c2%25b11-kg-lait-cru-fromage-italien-cremeux-croute-lavee\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Taleggio AOP Fermier<\/a><\/li>\n\n\n\n<li><strong>Gorgonzola DOP Doux (200 g) \u2013 Salumi Pasini :<\/strong> Le grand fromage persill\u00e9 italien dans sa d\u00e9clinaison la plus onctueuse. Sa texture ultra-cr\u00e9meuse et ses douces veines bleues apportent une note subtilement relev\u00e9e sans jamais agresser le palais. Un r\u00e9gal sur une tranche de pain chaud.\ud83d\udc49 <a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgorgonzola-dop-doux-200-g-salumi-pasini-fromage-italien-cremeux-persille\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Gorgonzola DOP Doux 200g<\/a><\/li>\n\n\n\n<li><strong>Nero di Sicilia \u2013 Pecorino Sicilien au Poivre \u00e0 Cro\u00fbte Noire :<\/strong> Une sp\u00e9cialit\u00e9 de caract\u00e8re tout droit venue de Sicile. Ce fromage de brebis \u00e0 la cro\u00fbte sombre typique offre une saveur intense, rustique et \u00e9pic\u00e9e, sublim\u00e9e par des grains de poivre noir.\ud83d\udc49 <a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dnero-di-sicilia-fromage-sicilien-au-poivre-pecorino-a-croute-noire-saveur-intense-epicee\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Nero di Sicilia<\/a><\/li>\n\n\n\n<li><strong>Coffret Prestige de Fromages Calabrais (2,1 kg) \u2013 Oro delle Muse :<\/strong> Le meilleur du Mezzogiorno r\u00e9uni ! Ce pack g\u00e9n\u00e9reux comprend un authentique <em>Pecorino<\/em>, une <em>Provola Silana<\/em> artisanale, et la boutique vous offre en cadeau un sachet de p\u00e2tes <em>Fileja<\/em> traditionnelles pour pr\u00e9parer un repas calabrais inoubliable.\ud83d\udc49 <a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dcoffret-fromages-calabrais-21-kg-pecorino-provola-silana-artisanat-oro-delle-muse-fileja-offerte\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Coffret Fromages Calabrais<\/a><\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83c\uddeb\ud83c\uddf7 L&rsquo;Excellence du Haut-Doubs : Les Grands Crus de l&rsquo;Affinage Fran\u00e7ais<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Parce que chez <em>Esprit Mezzogiorno<\/em>, nous aimons faire dialoguer les plus grands terroirs, d\u00e9couvrez notre s\u00e9lection d&rsquo;altitude issue du Massif du Jura : 5. <strong>Comt\u00e9 d&rsquo;\u00c9t\u00e9 AOP \u2013 24 Mois d&rsquo;Affinage (500 g) \u2013 Lait Cru :<\/strong> Une merveille de patience. Fabriqu\u00e9 avec le lait des vaches ayant brout\u00e9 la flore riche des prairies d&rsquo;\u00e9t\u00e9, ce Comt\u00e9 a vieilli pendant 2 ans. Il d\u00e9veloppe une magnifique texture parsem\u00e9e de petits cristaux de tyrosine croustillants et une palette aromatique rare, domin\u00e9e par des notes de noisette et de beurre fondu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dcomte-dete-aop-24-mois-500-g-lait-cru-saveur-noisette-cristaux\">Acheter le Comt\u00e9 d&rsquo;\u00c9t\u00e9 AOP 24 Mois<\/a> 6. <strong>Morbier AOP Fermier au Lait Cru \u2013 Format 1 kg (Affinage 5-6 mois) :<\/strong> Le c\u00e9l\u00e8bre fromage du Haut-Doubs reconnaissable entre tous gr\u00e2ce \u00e0 sa ligne de raie noire centrale (historiquement faite de suie v\u00e9g\u00e9tale pour prot\u00e9ger le caill\u00e9). Cet affinage prolong\u00e9 lui conf\u00e8re une p\u00e2te souple, onctueuse et un go\u00fbt de terroir d&rsquo;une grande richesse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dmorbier-aop-fermier-1-kg-lait-cru-affinage-5-6-mois-fromage-du-haut-doubs\">Acheter le Morbier AOP Fermier 1 kg<\/a> 7. <strong>Morbier AOP Fermier au Lait Cru \u2013 Format 500 g (Affinage 5-6 mois) :<\/strong> La m\u00eame exigence fermi\u00e8re et le m\u00eame profil aromatique g\u00e9n\u00e9reux, propos\u00e9 dans un format de 500 grammes id\u00e9al pour les plateaux de saison.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dmorbier-aop-fermier-500-g-lait-cru-affinage-5-6-mois-fromage-du-haut-doubs\">Acheter le Morbier AOP Fermier 500g<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Que vous penchiez pour le fondant absolu du <em>Taleggio<\/em> lombard ou pour la complexit\u00e9 fruit\u00e9e d&rsquo;un grand <em>Comt\u00e9 d&rsquo;\u00e9t\u00e9<\/em> de 24 mois, chaque pi\u00e8ce de notre Fromagerie est une invitation au voyage. Composez d\u00e8s aujourd&rsquo;hui votre plateau franco-italien d&rsquo;exception sur notre boutique en ligne ! <em>Buon appetito !<\/em><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"234\" data-attachment-id=\"10600\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10600\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/31l6bH9y7L._AC_.webp?fit=350%2C234&amp;ssl=1\" data-orig-size=\"350,234\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"31l6bH9y7L._AC_\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/31l6bH9y7L._AC_.webp?fit=350%2C234&amp;ssl=1\" data-id=\"10600\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/31l6bH9y7L._AC_.webp?resize=350%2C234&#038;ssl=1\" alt=\"Un plateau d\u2019exception r\u00e9unissant l\u2019Italie et la France : Taleggio, Gorgonzola, Pecorino, Caciocavallo, Comt\u00e9 d\u2019\u00e9t\u00e9 et Morbier fermier. Un voyage entre fra\u00eecheur italienne et grands crus d\u2019altitude du Haut-Doubs.\n\" class=\"wp-image-10600\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/31l6bH9y7L._AC_.webp?w=350&amp;ssl=1 350w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/31l6bH9y7L._AC_.webp?resize=300%2C201&amp;ssl=1 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"703\" data-attachment-id=\"10599\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10599\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?fit=1500%2C1030&amp;ssl=1\" data-orig-size=\"1500,1030\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"71dAWk4FwTL._AC_SL1500_\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?fit=1024%2C703&amp;ssl=1\" data-id=\"10599\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_-1024x703.webp?resize=1024%2C703&#038;ssl=1\" alt=\"\" class=\"wp-image-10599\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?resize=1024%2C703&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?resize=300%2C206&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?resize=768%2C527&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?resize=600%2C412&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71dAWk4FwTL._AC_SL1500_.webp?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"989\" height=\"607\" data-attachment-id=\"10597\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10597\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?fit=989%2C607&amp;ssl=1\" data-orig-size=\"989,607\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"51tqHe2-f-L._AC_SL1024_\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?fit=989%2C607&amp;ssl=1\" data-id=\"10597\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?resize=989%2C607&#038;ssl=1\" alt=\"\" class=\"wp-image-10597\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?w=989&amp;ssl=1 989w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?resize=300%2C184&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?resize=768%2C471&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/51tqHe2-f-L._AC_SL1024_.webp?resize=600%2C368&amp;ssl=1 600w\" sizes=\"auto, (max-width: 989px) 100vw, 989px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"954\" height=\"696\" data-attachment-id=\"10598\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10598\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?fit=954%2C696&amp;ssl=1\" data-orig-size=\"954,696\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"61dvlgvJ0mL._AC_SL1024_\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?fit=954%2C696&amp;ssl=1\" data-id=\"10598\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?resize=954%2C696&#038;ssl=1\" alt=\"\" class=\"wp-image-10598\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?w=954&amp;ssl=1 954w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?resize=300%2C219&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?resize=768%2C560&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61dvlgvJ0mL._AC_SL1024_.webp?resize=600%2C438&amp;ssl=1 600w\" sizes=\"auto, (max-width: 954px) 100vw, 954px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddc0 L\u2019Italie et la France du Fromage : Entre Fra\u00eecheur des Terroirs et Grands Crus AOP de Garde Le fromage est bien plus qu\u2019un simple aliment : c&rsquo;est un marqueur culturel, un art de vivre et un pilier \u00e9conomique majeur. Si l\u2019Italie et la France partagent cette m\u00eame passion d\u00e9vorante pour les produits de caract\u00e8re, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Italie ou France\u202f? D\u00e9couvrez 12 fromages d\u2019exception : Taleggio, Gorgonzola, Pecorino, Caciocavallo, Comt\u00e9 d\u2019\u00e9t\u00e9 et Morbier fermier. 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Aujourd\u2019hui, Esprit Mezzogiorno met en lumi\u00e8re un tr\u00e9sor m\u00e9connu et pourtant ultra-recherch\u00e9 par les connaisseurs : la Cacioricotta.","rel":"","context":"Dans &quot;CUISINE CALABRAISE&quot;","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"Si vous pensez avoir fait le tour des fromages italiens avec le Parmesan ou le Pecorino, pr\u00e9parez-vous \u00e0 une claque gustative. 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