{"id":13931,"date":"2020-10-29T15:56:02","date_gmt":"2020-10-29T15:56:02","guid":{"rendered":"http:\/\/www.onetik.com\/?p=13931"},"modified":"2020-10-29T15:59:51","modified_gmt":"2020-10-29T15:59:51","slug":"onetik-sur-le-magazine-profession-fromager","status":"publish","type":"post","link":"https:\/\/www.onetik.com\/fr\/onetik-sur-le-magazine-profession-fromager\/","title":{"rendered":"Profession Fromager : Onetik , de nouvelles caves"},"content":{"rendered":"
\"\"<\/a>
Eddy Cussac, directeur de la fromagerie ONETIK<\/figcaption><\/figure>\n

L\u2019actualit\u00e9 des fromagers pyr\u00e9n\u00e9ens<\/h3>\n

ONETIK, de nouvelles caves d\u2019affinage <\/span><\/p>\n

A Macaye, dans les Pyr\u00e9n\u00e9es-Atlan\u00adtiques, la fromagerie ONETIK a inau\u00adgur\u00e9 en septembre de nouvelles caves d\u2019une surface de 400 m2. \u00ab L\u2019objectif est de prolonger le temps d\u2019affinage de la gamme ONDUA (\u00abmeilleur avec le temps \u00bb en basque), destin\u00e9e aux cr\u00e9miers-fromagers <\/s>explique Eddy Cussac, directeur de la fromagerie qui emploie 95 salari\u00e9s.<\/span><\/p>\n

ONETIK collecte le lait de 215 produc\u00adteurs (131 en brebis, 70 en vache et 14 en ch\u00e8vre) pour une production annuelle de 3 600 tonnes, commercialis\u00e9es \u00e0 50% en GMS et \u00e0 50% aupr\u00e8s des grossistes, cr\u00e9miers-fromagers et de la restauration. \u00abNous avons des gammes diff\u00e9rentes pour chaque r\u00e9seau de distribution. Tous b\u00e9n\u00e9ficient d\u2019une gamme \u00e0 cro\u00fbte naturelle, sans additifs. La recette est la plus simple possible \u00bb, explique Pierre Gjurasevic, directeur commercial. <\/span><\/p>\n

La gamme est compos\u00e9e de tommes et de bleus. \u2039\u2039Nous sommes experts en p\u00e2te press\u00e9e non cuite aux trois laits et aux laits m\u00e9lang\u00e9s, mais l\u2019un de nos produits phares, reprend le fromager, est le bleu, n\u00e9 au d\u00e9but des ann\u00e9es 2000 et commercialis\u00e9 sous le nom de Bleu des Basques. C\u2019est un grand succ\u00e8s qui existe au lait de ch\u00e8vre ou de brebis. Nous sommes particuli\u00e8rement fiers du bleu de ch\u00e8vre, une technologie qui n\u2019est pas facile \u00e0 ma\u00eetriser.\u00bb <\/span><\/p>\n

L\u2019int\u00e9gralit\u00e9 des fromages est au lait pas\u00adteuris\u00e9 ou thermis\u00e9, \u00e0 l\u2019exception de l\u2019AOP Os\u00adsau-Iraty qui existe au lait cru. Depuis 2018, l\u2019entreprise produit des fromages au lait bio, ce qui repr\u00e9sente environ 5% du volume total. <\/span><\/p>\n

\u2039\u2039Notre histoire est un peu particuli\u00e8re\u00a0\u00bb raconte le pr\u00e9sident Louis Gervoson. \u00ab\u00a0ONETIK associe une famille et la coop\u00e9rative de pro\u00adducteurs Berria cr\u00e9\u00e9e en 1980 quand des industriels ont arr\u00eat\u00e9 leurs collectes dans la r\u00e9gion. L\u2019une de nos forces est de collecter les trois laits, nous sommes tr\u00e8s peu en France \u00e0 le faire. \u00bb<\/span><\/p>\n

Le rayon de collecte inclut le Pays Basque Nord et le B\u00e9arn. \u2039\u2039 Nous avons de bonnes relations avec nos producteurs qui sont engag\u00e9s dans notre soci\u00e9t\u00e9. Nous collectons leurs laits et nous leurs garantissons une r\u00e9mun\u00e9ration sup\u00e9rieure \u00e0 la moyenne. Nous les accompagnons \u00e9galement sur de nombreux projets et les aidons \u00e0 produire un lait de grande qualit\u00e9 dans le respect du bien-\u00eatre animal. Les fermes dont nous collectons le lait sont de petite taille, par exemple nos bergers ont en moyenne 250 brebis sur une trentaine d\u2019hectares, beaucoup en montagne, l\u2019agropastoralisme est la r\u00e8gle\u00a0\u00bb\u00a0<\/span><\/p>\n

Retrouvez cette article directement sur le site du magazine Profession Fromager :<\/p>\n

\u00ab\u00a0https:\/\/www.professionfromager.com\/magazine\/anciens-no\/2020\/no-93\/origine\/article\/onetik-de-nouvelles-caves\u00a0\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019actualit\u00e9 des fromagers pyr\u00e9n\u00e9ens ONETIK, de nouvelles caves d\u2019affinage A Macaye, dans les Pyr\u00e9n\u00e9es-Atlan\u00adtiques, la fromagerie ONETIK a inau\u00adgur\u00e9 en […]<\/p>\n","protected":false},"author":2,"featured_media":13933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat-actualites"],"acf":[],"yoast_head":"\nProfession Fromager : Onetik , de nouvelles caves - Onetik<\/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.onetik.com\/fr\/onetik-sur-le-magazine-profession-fromager\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Profession Fromager : Onetik , de nouvelles caves - 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