tag:blogger.com,1999:blog-46560524339357757462024-03-05T11:45:15.300+01:00 STILL FRANCETellerschubserhttp://www.blogger.com/profile/10703042062974626811noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4656052433935775746.post-8081585763166064242013-09-17T18:30:00.000+02:002013-09-19T21:41:29.316+02:00PIED-NOIR PIGS: TRADITION IS A LIVING THING<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Black spots and floppy ears. And of course a 'pied-noir', which gives the name. Kintoa-pigs seem to look very cute. But they are a lot more than just this. In the Pays-Basque they are a very traditional farm animal. But even though they might be quite popular in connoisseur-circles for the distinctive and deep flavour of its charcuterie: Its hard to make a living out of this outstanding pigs. Todays customers demand white meat, nor fat or cholesterol. And this indeed is somethings the Kintoas cannot offer at all. Farmers like <a href="http://www.tourisme64.com/gastronomie/pagolle/ferme-arleia/DEGAQU064FS000AF.html">André Eyheramendy</a> try to stand against those popular demands and hold on to their traditions.</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">They both seem to be very lucky, André, the farmer from Pagolle and his pigs. They both stroll around in the woods around the little village. And even though their life ends on the plates of food connoisseurs - the pigs seem to be happy. <i>Species-appropriate animal husbandry</i> is the key-word. What André would call 'normal'. He</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;"> lets his pigs run free. </span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">Living outdoors in some sort of forest all year round, the Kintoas feed on what nature provides them in the area. Mainly chestnuts, beechnuts and acorns, some greens. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">They don't need a fence. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">This is the way, his father and grandfather used to elevate their pigs. And some day, André's son will do. What sounds like archaic tradition, is in the eyes of modern the best way to raise productive </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">livestock. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">This way of raising the pig is the key to obtaining a unique 'product'. The result is a tasty, light-red colored meat, slightly marbled, with nut and spices flavors. Perhaps also Andrés' way of handling the pigs is part of this miracle. Even though one day they all will end at the butcher, he keeps a personal relationship to his animals. He knows everyone of them by character, by age, by peculiarity. He looks after them every single day. And when the time has come, he is accompanying them on their last way. Without any </span><span style="font-family: Arial, Helvetica, sans-serif;">harm the selected pig follows him. Just a rope is all he needs, to bring them to the butcher. The word dignified comes in mind, looking at the scene. Even the end of these pigs life has absolutely nothing to do with the contemptuous way their conspecifics are treated in modern slaughterhouses.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ready for the oven: Kintoa suckling pig roast</span></td></tr>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">The </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">main problem: Marketing</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">In some way, Kintoa meat is quite popular. In London for example, you'll find ham and sausages out of Kintoa at really impressing prizes. Top chefs use Kintoa in their menues, presenting it in a luxury way. With appropriate prices. But this is far away from the receipts André gets for his pigs. The day-to-day business is a problem for him. In supermarkets around you don't find his meat - for the average customer its just too greasy and/or too expensive. Even in France, consumers more and more first look on the price of groceries. And the choice between Kintoa and cheap danish or german turbo-pigs is always decided from the point of economics. But André found a way out of this unwinable fight. He is delivering schools and kindergartens with his goods. Which also wasn't that simple, when you keep in mind the pan-european tender regulations. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">A real artisan farmer: André Eyheramendy (right)</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">But artisans - and farmers as well - sometimes are quite clever. I don't tell you the trick - ask <a href="http://www.tourisme64.com/gastronomie/pagolle/ferme-arleia/DEGAQU064FS000AF.html">André</a>, when you get to see him. </span><span style="font-family: Arial, Helvetica, sans-serif;">And this could happen very easily. Guests are always welcome on his farm - as long as they apply their visit. Then you also can receive a traditional plate with all the goods the kintoa pig offers. Ham, sausages, roast, chops. A real insiders' tip, I can assure you.</span></div>
Tellerschubserhttp://www.blogger.com/profile/10703042062974626811noreply@blogger.com0Pagolle, Frankreich43.22407 -0.9891450000000077143.131512 -1.1505065000000076 43.316627999999994 -0.82778350000000778tag:blogger.com,1999:blog-4656052433935775746.post-1644961287602670812013-09-11T19:30:00.000+02:002013-09-11T19:30:02.352+02:0045 GOATS PLUS ONE WOMAN, MAKES: BRILLIANT CHÈVRE!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">She gave up her well-donated job as a teacher at the agriculture school. Just to build up a goatcheese farm. Anita Duhau now is living with 45 Pyreenian goats, two dogs and three cows, pigs, cats and some chicken. But most of all, shes is producing the best goat-cheese I tasted so far. Full of flavor, combining all the herbs the goats find on the grazing land around the farm. At first sight - pure idyll. But it's a hard job to bring out the most wanted chèvre in the Béarn.</span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">In some way: Noah's ark</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">45 Goats, two dogs, two cows, a horse, several chicken and some cats. At first sight, the farm Pedronia looks some kind of arch. The fact, that you reach this resort using narrow lanes, climbing over hills in the pyrenean foothills, makes the cast away feeling even stronger. Only a small wooden sign shows the entrance to the idyll. Where Anita makes a living together with her flock of animals. Most of all goats. She knows every single animal by name, talks to them whilst milking them by hand. Twice(!) a day. All alone. It's the source of a very unique relationship between human and animal. And there's something magic, you can feel looking at them both. But you hardly can describe. </span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Endangered species: Chèvres pyrénéennes</span></span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0px;">The 45 goats are all „Chèvres pyrénéennes“, an old race located and adopted to the living in the sometimes very harsh weather in the pyrenean foothills. Impressive h</span>orns, long multicoloured coats - simply wonderful creatures. But in the 1980-ies they were an endangered species. Just a few animals have been left. The reason: They produce not even half the milk other goats do. </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0px;">But thanks to a engaged group of breeders and the formation of an association to preserve these goats (l'Association la Chèvre de race pyrénéenne) the population has been stabilized. Today there are up to 3.000 pyrenean goats listed. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Good milk = Perfect cheese</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0px;">Located in the farmyard is the small cheese dairy, where Anita brings out different types of cheese of the fresh milk. This is where she acts outside the typical range. Anita likes e</span>xperiments. Sometimes she mixes gota and cowmilk in one cheeese. Or she addes special herbs. She lets cream cheese come to age - which brings out a very intensive, strong taste. For sure - not everybodies favour - but it would click an aficionados tongue. Small and mid-size cheese wheels are produced. Anita sells them on local markets. And in some shops of<span style="letter-spacing: 0px;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"> „AMAP“ (Solidarity agriculture</span><span style="font-family: Arial, Helvetica, sans-serif;">) und in wholefood shops.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Real old-style: Multipurpose farming</span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0px;">Ten acres around the farmhouse provide grazing land for the goats. In addition theres some space for grains, </span>oat and <span style="letter-spacing: 0px;"> beans. Goats, cows and horse are standing together on the same ground which includes also a little wood. This is an quite old way to keep them. In the first look a bit unusual. But it makes sense. Every animal prefers another type of fodder. The goats for example like bushes even more than plain gras. Which is the favourite to the cows. So in this way, every plant finds its accepter. The perfect use for this natural surface. Sustainability at its best.</span></span><br />
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<span style="letter-spacing: 0.0px;"></span><span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Some time ago, Anita Duhau was working as a „Farm Teacher“. Since 2000 she's managing her farm 'Pedronia'. This was a conscious decision she made, saying 'Yes' to hard work with an insecure commercial future, and 'No' to a well payed, save job. Applaudable. From time to time, the only help she gets is an interested trainee. And just like the vacation guests Anita welcomes every summer they all get infected by the enthusiasm Anita shows everyday. And which you can taste in every single piece of work she makes. To not to forget the brilliant cheese. </span></span><br />
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<br />Tellerschubserhttp://www.blogger.com/profile/10703042062974626811noreply@blogger.com0Lohitzun-Oyhercq, Béarn, France43.276105 -0.9783750000000281943.1836125 -1.1397365000000281 43.3685975 -0.81701350000002826tag:blogger.com,1999:blog-4656052433935775746.post-58827336840495685802013-09-03T13:08:00.000+02:002013-09-06T11:04:02.349+02:00A CHEESE LIKE A C-(D)-REAM<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
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<span style="font-family: Arial, Helvetica, sans-serif;">On their farm <a href="http://www.lait-petits-bearnais.fr/ElementsRubrique.aspx?SITE=ELPB&RUB=25&MP_SS_RUB=ELEM&MP_ELT=DETAI&PAGE=1&Lang=FR">"Lait p'tits béarnais"</a> Fanny and her husband Jean-Baptiste are making cheese. From their own milk which comes from their own cows. And of course, for healths sake, it's a raw milk cheese. That's as simple and expectable as can be. But behind this unagitated describtion lies the most creamy and best-in-taste cheese anyone can imagine. And the story of a passionate couple, finding a way to make a living.</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">At first sight you can see the deep belief, when you look at Fanny and Jean-Baptiste managing their farm. They welcome visitors good-humored, wide awaked und full of cordiality. But the start wasn't as easy as it might look today. But all beginings are difficult.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPp3r9ea8LvNV7w0lCOV6X23kwVlQN-0U_Sf2-kOvl-o5Uc2M00nuysx2EZ2GiCk-2iTqUSd5NL8PcBkxIccz96HKHj9GSkPx_ilG1U-MUGVoTJS0XDGZ-2Wuf1hlT8Fz0hKnsG9uQIu3P/s1600/Ka%CC%88se+close+quer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6ABi-bMQmaplFziBJU6-ZEFai85m8RQyfM0druCqT2OLvSOl0GIsyrEeO-87N-p3xF4xVtVh4ReSZGHB_kebiC1K4-d1lGfR7ZRqpa9Q37BhqLVFkZmVuMbsrawkNiWoTOle6iA74oNz/s1600/Stall+Fanny+Christian+Jule+Sylvain.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6ABi-bMQmaplFziBJU6-ZEFai85m8RQyfM0druCqT2OLvSOl0GIsyrEeO-87N-p3xF4xVtVh4ReSZGHB_kebiC1K4-d1lGfR7ZRqpa9Q37BhqLVFkZmVuMbsrawkNiWoTOle6iA74oNz/s320/Stall+Fanny+Christian+Jule+Sylvain.jpg" width="320" /></a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fanny take over the farm from her parents. In accordance with local custom, an intensive and conventional corn-farm. But quite soon, the problems of this form of harvesting came up: The dependancy on international seed conglomerates combined with deep enviromental burdens</span><span style="font-family: Arial, Helvetica, sans-serif;">. Monocropping demands intensive use of agricultural pesticides and chemical fertilizers to bring up somesort of economic feasability. A vicious circle in which farmers allover the world are trapped.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Soon Fanny and Jean-Baptiste made up their minds: This could not be the future. Not for the farm, not economically and of course not for them. But a new perspective came up. Jean-Baptiste was born in Savoy. A landscape where small dairy farms are quite common. Thats what they both want to build up in the Béarn: A dairy farm, with farm made cheese and free farmyard selling. But the realisation of this plan was quite difficult. Administrative barriers is the keyword.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0y8i6Qzhr0lCrn-ta7R4uRQ-fKx8Ph5cK6UKP0eXKGLC0HNzzTxxlwmjZyYry1ub19EjZwLirTEYIyVxa6bz5IUVPEu8QMizYtBH6z6HrDZ0k011DE_UY5k5IOZ4sGe0WVPdZ1cTCysi/s1600/Kuhstall+au%C3%9Fen+total+quer.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0y8i6Qzhr0lCrn-ta7R4uRQ-fKx8Ph5cK6UKP0eXKGLC0HNzzTxxlwmjZyYry1ub19EjZwLirTEYIyVxa6bz5IUVPEu8QMizYtBH6z6HrDZ0k011DE_UY5k5IOZ4sGe0WVPdZ1cTCysi/s320/Kuhstall+au%C3%9Fen+total+quer.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Picturesque: The current farmstead</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">First of all they have to build a new cow barn. A freestall with the maximum cow-comfort possible. All this at a new farmstead. And also the comfort for the farmworkers was respected. An up-to-date farm parlour brings easement to daily work, a modern hay dryer helps to dry out even the most persistent alfalfa plants and in this way to bring out the best hay possible. All this means enormous financial investment. But the next challenges came in sight...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6OOQX3VkzzMG3LCQFUSl3MmhbDPxmYUkSW0-Ivo05gKKdkXzK5FqLYm8aXJvEPLkb91S5fVtxcpVKdGDrKsdGoHzmN2Ay_1peqTExkEXKd-GC_Xd1IaMTuvLhZtw3jmqOT5VpDxCpuKy/s1600/Kuh+mit+Heu.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6OOQX3VkzzMG3LCQFUSl3MmhbDPxmYUkSW0-Ivo05gKKdkXzK5FqLYm8aXJvEPLkb91S5fVtxcpVKdGDrKsdGoHzmN2Ay_1peqTExkEXKd-GC_Xd1IaMTuvLhZtw3jmqOT5VpDxCpuKy/s200/Kuh+mit+Heu.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Good appetite and comfort:<br />Norman cow in the stall</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">A decent dairy farm </span><span style="font-family: Arial, Helvetica, sans-serif;">first of all needs - milk cows. And this is a problem in Béarn. Predominating is the 'Blonde d'Aquitaine', an only-meat race. What Fanny and Jean-Baptiste found in an another french region, was the norman type of cattle. A double use cow: Excellent milk and good meat. Especially the protein quality of the milk is superb for the use in ambitious cheese making. To bring out the best in the norman cattle milk, the animals need ideal fodder. Herbage, hay and some grain build the fundament for the 'norman-ladies' to produce perfect cheese dairy milk. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Milk is a living primary product. Even minor environmental influences can convert the milk. But Fanny and Jean-Baptistes target is to produce a preferably natural cheese. For this reason they resign fermenting fodder like silage corn, which could influence the milk microbiological and in </span>flavour. In addition the cows are free to roam and even in the stall have enough space to walk around. Animal welfare, as already mentioned, is the main point in keeping the cows healthy. And to guarantee salutary dairy products.Without pasteurization or homogenising the milk will continue processing. The only way to keep out any unwanted additives. In the end, you find a handmade, authentic and first-class product. In polar opposite to the way they work at <a href="http://www.lait-petits-bearnais.fr/ElementsRubrique.aspx?SITE=ELPB&RUB=25&MP_SS_RUB=ELEM&MP_ELT=DETAI&PAGE=1&Lang=FR">"Lait p'tits béarnais"</a>, most dairy farm modify the raw milk in thermical and technical ways. This denaturation makes dairy products more and more incompatible for the human body. </span><span style="font-family: Arial, Helvetica, sans-serif;">In case, this has nothing to do with lactose intolerance which is a genetic endowment. Fanny mentions:" When you want to keep up all the taste, assets and vitamins of the milk - please, don't boil it!" This is their way to bring up to the peoples mind, that raw milk is something dangerous. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The product range includes Tommes ( a Medium hard cheese) at different ages, some sort of Reblochon ( a very creamy, softer cheese) which in case of it's richness in taste, stands alone. In addition their are some cream cheese, some blended with Piment d'Espelette, a chili which is grown nearby. Really a tasting-sensation! But the really astonishing finish in the product range is the 'Confiture de Lait', somesort of long cooked, caramelized milk. In addition with curd cheese, a simple, but amazing dessert!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Tommes (back right), early Reblochon (back left), </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">aged Reblochon (front): Outstanding taste guaranteed</span></td></tr>
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Tellerschubserhttp://www.blogger.com/profile/10703042062974626811noreply@blogger.com0tag:blogger.com,1999:blog-4656052433935775746.post-11452893107466010632013-08-13T21:00:00.000+02:002013-09-03T10:59:37.578+02:00CIDRE? CIDER? WHO CARES ... IT'S ALL ROMAN<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">To make a good chillin' wine, it takes fruity grapes. Or apples. What I prefer - by all means - sometimes. Especially the cidre made at Bordatto, to me is real <i>state-of-the-art</i>. Its richness in colour and taste, the drinkability and the refreshment a bottle of the <a href="http://www.domainebordatto.com/">Bordatto</a> cidre brut brings, is remarkable. <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-center;">Pascale and Bixintxo Aphaules affectionate reception at their cidrerie placed at Jaxu even makes the feeling stronger: This is a place to be!</span></span></h4>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">As usual: The romans stand accused</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uLG7jC8Exp6XRdTf-Y87kn09FHjHbzGnCmhwdkg_JE0tIk1iF6w__cp3mSyPlJkNi882DMeSttGRxFeE1CXaqlvspBNi-Tf_-KaQvHapX8wLE5scPqbmsrPxOs3zsqgSINKcaEERRKrj/s1600/Schild+Bordatto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uLG7jC8Exp6XRdTf-Y87kn09FHjHbzGnCmhwdkg_JE0tIk1iF6w__cp3mSyPlJkNi882DMeSttGRxFeE1CXaqlvspBNi-Tf_-KaQvHapX8wLE5scPqbmsrPxOs3zsqgSINKcaEERRKrj/s320/Schild+Bordatto.jpg" width="320" /></a><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="text-align: -webkit-center;"><span style="text-align: -webkit-center;">V</span>iniculture in the basque region started with the romans - just like in the most wine producing landscapes in europe. Since then, wine established itself as the drink of the wealthy. A basque quote says, that "It is better to drink bad wine, than good cidre", explains Bixintxo, showing an overwhelming smile on his suntanned face. A smile that wasn't there from the very beginning of Bordatto. It was quite difficult for the young couple to make a living. He and his wife Pascale only had access to half an hectare of grapevine - too less to make a living. Irouleguy, the region they live in, is quite well known for its wine, but not for cidre. But Bixintxo remembers the roman cidre-tradition, red about it and started looking for apples. So t</span></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">hey discovered apple trees. Lots of apple trees. In the end they started their Cidrerie in 2001, today they are owning 4 hectares of apple trees. But to cover the demand, they buy apples from farmers in the neighborhood. With the same quality standard, they put to themselves. All biological, of course.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">No windfall </span></h4>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Before harvesting, </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left;">at Domaine Bordatto</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"> </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">all windfall will be</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"> </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">collected</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">. Bixintxo wants no bad apple at all, because this disturb the clear fruity taste of his </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">cider. When the ground around the trees is all clean, the harvesting starts. Only </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">ripe and undamaged apples will be collected. In the production of cidre, h</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">ygiene is even more important than in winemaking, Bixintxo mentions.</span><span style="font-family: Arial;"> After harvesting, the apples will be washed and grated. This applemash goes into a modern hydraulic press. Very carefully, indeed. The rest of the pressing, called press cookie, is delivered to farmers in the village. They use it as animal feed. The cow dung is returned to Bordatto, where it is used as fertilizer for the apple-trees. A closed production circle!</span><br />
<span style="font-family: Arial;">The fermentation of the apple juice starts spontaneous with the wild yeasts from the appleparing or the yeasts existing in his cellar. This today is the state-of-the-art procedure in ambitious winemaking. And of course: Bixintxo regards himself as a winemaker, perhaps even more. To make wine out of apples is a lot more complicated than to make it out of grapes. So here we have - vignerons cidriers!</span><br />
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<span style="font-family: Arial;">Make it slow</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7DMDCC2f4Q8nXVlUoxKLx7Y9hefSiAIJwnHJbK-1wZXW6f2iVqNFrkF-HGEOTMIvhUL0szU8j-CE6C-ryvuPbstSVqnNOkt_uNfAm3zPcFO9imNIER-zYKUFAeObrZoJeh8hZg_PTQns/s1600/Messinstrument.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7DMDCC2f4Q8nXVlUoxKLx7Y9hefSiAIJwnHJbK-1wZXW6f2iVqNFrkF-HGEOTMIvhUL0szU8j-CE6C-ryvuPbstSVqnNOkt_uNfAm3zPcFO9imNIER-zYKUFAeObrZoJeh8hZg_PTQns/s320/Messinstrument.jpg" width="320" /></a><span style="font-family: Arial;">Another keyword in Bixintxo's work is slow fermentation. To bring the whole taste of the apples into the cidre it takes time. But the yeast are very precious. So to give time enough time to do their work, Bixintxo controlls the right temperature. Which means, he cools down the fermentating juice. If he wouldn't do that, the whole fermentation just takes 3 days. Which would be horrible for the taste. In stretching the fermentation over 3 months, he brings the taste of the terroir and the different apples into his cidre. Because this is another very special way at Bordatto: Every apple variety is fully developed on its own. Bixintxo assembles the different cidres after the complete fermentation of every single apple-charge. This is quite unusual, but mentions Bixintxo, brings quality and constancy into his cidre, the differences in the vintages can be balanced.</span><br />
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<span style="font-family: Arial;">Secret in a bottle</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V_biXhyu6UEq7WpaVaARdnwZISjALCpchJr95GXXwOEXehAa3ZNRABNlASNk2-r2jHfO-LVKRgyAaabjbW1vc0A-8KFGic0hoI9qBeBRRCCD1stxF-WtV_rERf2kvpdVDaQPUo-nUCrs/s1600/Flasche+Gegenlicht.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V_biXhyu6UEq7WpaVaARdnwZISjALCpchJr95GXXwOEXehAa3ZNRABNlASNk2-r2jHfO-LVKRgyAaabjbW1vc0A-8KFGic0hoI9qBeBRRCCD1stxF-WtV_rERf2kvpdVDaQPUo-nUCrs/s320/Flasche+Gegenlicht.jpg" width="320" /></a></div>
<span style="font-family: Arial;">In the end, there 12 different types of apple together in one bottle. And there a different types of cidre as well. The cidre brut, made out of 15(!) different apple varieties is a refreshing aperitif, the cidre demi-sec accompanies a whole meal from the first course to the desert. And the cidre brut pur-jus starts his fermentation in barrique-casks. as a result, this is a mouth filling, extremly rich cider, which in taste and richness is not that far from a fine champagne. All of the Bordatto cidres are made to last over two to three years. Providing that the cellar temperature does not pass over 16° Celsius. And there is another tip for all hobby cooks: The apple vinegar made at Bordatto is quite delicate. It brings a fruity element in every dish! </span></div>
Tellerschubserhttp://www.blogger.com/profile/10703042062974626811noreply@blogger.com0Jaxu, France43.195854 -1.191562999999973743.149556 -1.2722439999999737 43.242152 -1.1108819999999737