{"id":1299,"date":"2021-11-23T15:48:16","date_gmt":"2021-11-23T14:48:16","guid":{"rendered":"https:\/\/www.vieux-telegraphe.fr\/?page_id=1299"},"modified":"2022-10-18T16:24:29","modified_gmt":"2022-10-18T14:24:29","slug":"fromage-de-chevre","status":"publish","type":"page","link":"https:\/\/www.vieux-telegraphe.fr\/en\/fromage-de-chevre\/","title":{"rendered":"GOAT CHEESE"},"content":{"rendered":"

THE ROVE DE PALLI\u00c8RES<\/h2>
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Domaine Les Palli\u00e8res enjoys a distinctive location: the estate\u2019s vineyards nestle amid 110 hectares (272 acres) of Proven\u00e7al forest, which is itself set in the heart of the Dentelles de Montmirail.
\nA vast range of hills covered in pine, oak and garrigue scrubland.\nOnly goats are suited to maintaining this natural space on the steep slopes of the Dentelles. And the Rove is definitely the breed of goat that excels on these slopes and in a Mediterranean climate \u2013 being small and agile, with a small udder.<\/p>\n

We therefore decided to set up a goat farm at Palli\u00e8res in 2012, with the aim of involving the flock in the life of the place.<\/p>\n

We chose to work with a Rove goat breeder based in the mountains of eastern Vaucluse, and reserved 10 small nanny goats.
\nThe cheesery was then built, the Rove de Palli\u00e8res was created \u2013 a 90g (3.2oz) ball, hand shaped without using a mould \u2013, and it was decided to make only natural cheeses, with no added flavourings, given the very strong personality of the milk, imparted by the goats\u2019 long daily roams in the mountains.<\/p>\n

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Download the datasheet<\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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<\/div><\/div><\/div><\/div>"},"excerpt":{"rendered":"LE ROVE DE PALLI\u00c8RES Le domaine Les Palli\u00e8res offre donc la particularit\u00e9 d\u2019\u00eatre install\u00e9 au c\u0153ur [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1299","page","type-page","status-publish","hentry"],"yoast_head":"\nFROMAGE DE CH\u00c8VRE - Vieux T\u00e9l\u00e9graphe<\/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:\/\/www.vieux-telegraphe.fr\/en\/fromage-de-chevre\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FROMAGE DE CH\u00c8VRE - Vieux T\u00e9l\u00e9graphe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.vieux-telegraphe.fr\/en\/fromage-de-chevre\/\" \/>\n<meta property=\"og:site_name\" content=\"Vieux T\u00e9l\u00e9graphe\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-18T14:24:29+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"FROMAGE DE CH\u00c8VRE - Vieux T\u00e9l\u00e9graphe","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.vieux-telegraphe.fr\/en\/fromage-de-chevre\/","og_locale":"en_GB","og_type":"article","og_title":"FROMAGE DE CH\u00c8VRE - Vieux T\u00e9l\u00e9graphe","og_url":"https:\/\/www.vieux-telegraphe.fr\/en\/fromage-de-chevre\/","og_site_name":"Vieux T\u00e9l\u00e9graphe","article_modified_time":"2022-10-18T14:24:29+00:00","twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.vieux-telegraphe.fr\/fromage-de-chevre\/","url":"https:\/\/www.vieux-telegraphe.fr\/fromage-de-chevre\/","name":"FROMAGE DE CH\u00c8VRE - Vieux T\u00e9l\u00e9graphe","isPartOf":{"@id":"https:\/\/www.vieux-telegraphe.fr\/#website"},"datePublished":"2021-11-23T14:48:16+00:00","dateModified":"2022-10-18T14:24:29+00:00","breadcrumb":{"@id":"https:\/\/www.vieux-telegraphe.fr\/fromage-de-chevre\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.vieux-telegraphe.fr\/fromage-de-chevre\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.vieux-telegraphe.fr\/fromage-de-chevre\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.vieux-telegraphe.fr\/"},{"@type":"ListItem","position":2,"name":"FROMAGE DE CH\u00c8VRE"}]},{"@type":"WebSite","@id":"https:\/\/www.vieux-telegraphe.fr\/#website","url":"https:\/\/www.vieux-telegraphe.fr\/","name":"Vieux T\u00e9l\u00e9graphe","description":"grands vins de Ch\u00e2teauneuf-du-Pape","inLanguage":"en-GB"}]}},"_links":{"self":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/comments?post=1299"}],"version-history":[{"count":5,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1299\/revisions"}],"predecessor-version":[{"id":1836,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1299\/revisions\/1836"}],"wp:attachment":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/media?parent=1299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}