{"id":1214,"date":"2021-09-02T14:46:17","date_gmt":"2021-09-02T11:46:17","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1214"},"modified":"2021-09-02T14:56:15","modified_gmt":"2021-09-02T11:56:15","slug":"aromikkaasta-raakamaidosta-herkkujuustoksi","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/","title":{"rendered":"Aromikkaasta raakamaidosta herkkujuustoksi"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ _builder_version=”4.4.5″ custom_padding=”0px||0px|||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]Le Gruy\u00e8re AOP \u2013juuston ainutlaatuisen maun salaisuus piilee alppimaisemissa laiduntaneiden lehmien lyps\u00e4m\u00e4ss\u00e4 raakamaidossa sek\u00e4 juusto- ja kellarimestarien ammattitaidossa, joka on periytynyt perheyrityksiss\u00e4 sukupolvelta toiselle. Aidon, v\u00e4hint\u00e4\u00e4n viisi kuukautta kellarikypsytetyn Le Gruy\u00e8re juuston tunnistat AOP- eli alkuper\u00e4takuu-merkinn\u00e4st\u00e4. Se on merkki tinkim\u00e4tt\u00f6m\u00e4st\u00e4 sveitsil\u00e4isest\u00e4 laadusta juustonvalmistuksen kaikissa vaiheissa.[\/et_pb_text][et_pb_text _builder_version=”4.4.5″ text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]Le Gruy\u00e8re AOP -juuston herkullisuuden salaisuus piilee past\u00f6roimattomassa lehm\u00e4nmaidossa, tuossa Sveitsin valkeassa kullassa. Lehmien sy\u00f6m\u00e4 vuoristoniittyjen tuore ruohoa ja villiyrtit antavat raakamaidolle oman, ainutlaatuisen arominsa.<\/b>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-76.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (76)” align=”center” _builder_version=”4.4.5″ width=”80%” width_tablet=”100%” width_phone=”” width_last_edited=”on|desktop” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-148.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (148)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]

Freiburgin kantonin alueella on noin 2200 maidontuottajaa, joiden navetoissa asustaa keskim\u00e4\u00e4rin 25 lehm\u00e4\u00e4.
Tilojen lehm\u00e4t lypset\u00e4\u00e4n kahdesti p\u00e4iv\u00e4ss\u00e4, aamulla kello kuusi ja illalla siin\u00e4 viiden j\u00e4lkeen.<\/p>\n

Lypsyn j\u00e4lkeen on lehmien ruoka-aika. Kes\u00e4ll\u00e4 lehm\u00e4t saavat ruoakseen tuoretta laidunruohoa ja talvella kuivattua hein\u00e4\u00e4. Mit\u00e4\u00e4n muuta lehm\u00e4t eiv\u00e4t saa ravinnokseen. Monet maitotilalliset k\u00e4yv\u00e4t kes\u00e4isin karjanhoidon lomassa niitt\u00e4m\u00e4ss\u00e4 tarvittavaa ruohoa.<\/p>\n

\n

“Tarvittavat hein\u00e4m\u00e4\u00e4r\u00e4t eiv\u00e4t ole ihan pieni\u00e4, sill\u00e4 kukin lehm\u00e4 sy\u00f6 ruohoa p\u00e4iv\u00e4ss\u00e4 sellaiset 70 kiloa ja juo 50-100 litraa vett\u00e4”<\/strong>, kertoo Le Gruy\u00e8re AOP Alpage -vuoristojuustoja valmistava Alexandre Murith. Heid\u00e4n alppinavetassaan on 29 lehm\u00e4\u00e4.<\/p>\n<\/blockquote>\n

Vastapalvelukseksi el\u00e4in tuottaa maitoa 20-25 litraa p\u00e4iv\u00e4ss\u00e4. Vuoristolehm\u00e4t lyps\u00e4v\u00e4t v\u00e4h\u00e4n v\u00e4hemm\u00e4n kuin laaksossa asuvat sisarensa, sill\u00e4 el\u00e4imet liikkuvat enemm\u00e4n ja se vaikuttaa maidon tuotantom\u00e4\u00e4riin. Juustokiloon tarvitaan 10 litraa maitoa, mik\u00e4 n\u00e4kyy juuston hinnanmuodostuksessa Raakamaidosta maksetaan tuottajalle eurooppalaiseen tasoon n\u00e4hden hyvin, sill\u00e4 laadukas maito on herkkujuuston t\u00e4rkein kulmakivi.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]

Jokainen maidontuottaja toimittaa kallisarvoisen tuotteensa korkeintaan kahden kilometrin p\u00e4\u00e4ss\u00e4 olevalle juustonvalmistajalleen kaksi kertaa p\u00e4iv\u00e4ss\u00e4, aamuisin ja iltaisin.<\/p>\n

Yksi vanhimmista paikallisista maidontuottajista on traktorilla Fromagerie de M\u00e9zi\u00e8res -juustolaan hurauttanut 90-vuotias Gilbert Janin. Traktorin lavalla on nelj\u00e4 perinteist\u00e4, 50 l vetoista maitotonkkaa.<\/p>\n

\n

“Juustolan pihalla on hyv\u00e4 p\u00e4ivitt\u00e4\u00e4 kuulumisia, kun odottaa omaa vuoroaan maitopumpulle. Juustomestari on paitsi yhteisty\u00f6kumppani, my\u00f6s yst\u00e4v\u00e4”<\/strong>, h\u00e4n kertoo.<\/p>\n<\/blockquote>[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-95.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (95)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font_size=”20px” text_orientation=”center” global_colors_info=”{}”]Lue my\u00f6s: Juustonvalmistus alkaa aamuvarhain<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Le Gruy\u00e8re AOP \u2013juuston ainutlaatuisen maun salaisuus piilee alppimaisemissa laiduntaneiden lehmien lyps\u00e4m\u00e4ss\u00e4 raakamaidossa sek\u00e4 juusto- ja kellarimestarien ammattitaidossa, joka on periytynyt perheyrityksiss\u00e4 sukupolvelta toiselle. Aidon, v\u00e4hint\u00e4\u00e4n viisi kuukautta kellarikypsytetyn Le Gruy\u00e8re juuston tunnistat AOP- eli alkuper\u00e4takuu-merkinn\u00e4st\u00e4. Se on merkki tinkim\u00e4tt\u00f6m\u00e4st\u00e4 sveitsil\u00e4isest\u00e4 laadusta juustonvalmistuksen kaikissa vaiheissa.Le Gruy\u00e8re AOP -juuston herkullisuuden salaisuus piilee past\u00f6roimattomassa lehm\u00e4nmaidossa, tuossa Sveitsin […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1],"tags":[],"yoast_head":"\nAromikkaasta raakamaidosta herkkujuustoksi - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aromikkaasta raakamaidosta herkkujuustoksi - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Le Gruy\u00e8re AOP \u2013juuston ainutlaatuisen maun salaisuus piilee alppimaisemissa laiduntaneiden lehmien lyps\u00e4m\u00e4ss\u00e4 raakamaidossa sek\u00e4 juusto- ja kellarimestarien ammattitaidossa, joka on periytynyt perheyrityksiss\u00e4 sukupolvelta toiselle. Aidon, v\u00e4hint\u00e4\u00e4n viisi kuukautta kellarikypsytetyn Le Gruy\u00e8re juuston tunnistat AOP- eli alkuper\u00e4takuu-merkinn\u00e4st\u00e4. Se on merkki tinkim\u00e4tt\u00f6m\u00e4st\u00e4 sveitsil\u00e4isest\u00e4 laadusta juustonvalmistuksen kaikissa vaiheissa.Le Gruy\u00e8re AOP -juuston herkullisuuden salaisuus piilee past\u00f6roimattomassa lehm\u00e4nmaidossa, tuossa Sveitsin […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\" \/>\n<meta property=\"og:site_name\" content=\"The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-02T11:46:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-02T11:56:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2021\/09\/gruyerestories-post-image-2021.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikko\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikko\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\"},\"author\":{\"name\":\"mikko\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/#\/schema\/person\/c299f5f55f8729f87d96315258f4aac9\"},\"headline\":\"Aromikkaasta raakamaidosta herkkujuustoksi\",\"datePublished\":\"2021-09-02T11:46:17+00:00\",\"dateModified\":\"2021-09-02T11:56:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\"},\"wordCount\":803,\"publisher\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/#organization\"},\"articleSection\":[\"Artikkelit\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\",\"url\":\"https:\/\/gruyerestories.com\/archive\/fi\/aromikkaasta-raakamaidosta-herkkujuustoksi\/\",\"name\":\"Aromikkaasta raakamaidosta herkkujuustoksi - 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Aidon, v\u00e4hint\u00e4\u00e4n viisi kuukautta kellarikypsytetyn Le Gruy\u00e8re juuston tunnistat AOP- eli alkuper\u00e4takuu-merkinn\u00e4st\u00e4. 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