Paris ganha museu dedicado ao queijo com degustação, loja e fabricação

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[{"selector":"#anim-f487b123-6eb3-4083-9c77-3dc478b4a1f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b08ab802-d4e0-4a18-b2d0-c6355bd84c41","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a0774b1b-da2e-4f46-8722-7eeb6a01233c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7ab67035-beb4-4ba6-822e-89b48866375b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Paris acabou de ganhar um pequeno museu dedicado ao queijo com direito a degustações, loja e fabricação ao vivo dos laticínios Pexels/NastyaSensei

[{"selector":"#anim-82c949f1-bb12-4ee5-9e47-7e36e2ef39f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aa36bbdd-8d4d-4db6-a0d3-9eb360cfccf1","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a8293487-dd8e-48ce-8d81-c1ba452a3b8e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7f496efa-8ac0-47f2-b7a1-e321382deecd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O Musée du Fromage foi aberto em junho e ocupa o espaço de um antigo restaurante de 300 m² dentro de um edifício do século 17 no 4° arrondissement, na Île Saint-Louis Instagram/Musée du Fromage

[{"selector":"#anim-14ad68a6-4a11-414a-9c65-039e29bfa595","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12bb62c0-2bbd-4ae8-acb2-845c3b773905","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-df2bfe05-c13d-4130-a219-f69c8238515c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a7566943-a514-49cd-9059-13d2f6418204","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O museu mergulha na história do queijo, no saber ancestral de sua elaboração e nas paisagens ligadas a ele Pexels/Irita Antonevica

[{"selector":"#anim-5e21d0f4-459c-490b-89b3-ee73425e1664","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-efa5a310-9c33-4eec-a1dc-2c24d6bef180","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-38c93ac5-8a76-4994-b65d-3583624830ce","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d8906b9a-8f13-4e42-be56-f6fa3f1a7ef7","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-efa61a26-0877-4ae9-b682-5f131e0c8a51","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-2ae07bfb-efd7-459d-8353-e28d118d4394","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A visita é dividida em quatro partes principais: a primeira diz respeito à cultura do queijo; a segunda se debruça sobre sua história; em seguida há a fabricação ao vivo por um queijeiro e, por fim, a degustação Instagram/Musée du Fromage

[{"selector":"#anim-ad118e23-963b-4dd0-8440-f128cd39d121","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c238d429-226d-440b-903c-4e5fd3afa8f6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d9045dda-9b48-4caf-af7d-6fd04465ac92","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-692292f6-7bea-4aec-b98f-f89d7bc1d826","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b86ba7e7-2378-4ac4-bd4e-c255cc22e15e","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-510f9e2c-f619-450a-b607-114ec9f8213c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Além do espaço museológico, o endereço tem uma área dedicada a cursos, uma adega para oficinas de fabricação de queijos e uma loja que inclui vinhos, cervejas e sucos Pexels/Polina Tankilevitch

[{"selector":"#anim-c6da8274-160e-4726-a22f-210b3b724015","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ef9b1b17-086a-43c5-8a00-1295c0a8f7db","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1434b59d-f178-4891-81fe-3eaf579df751","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9abe8c88-feef-47f7-aff4-f5998fb73fed","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4afef0a6-0c39-41ee-b342-a0c305a8846b","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7329b4fb-2d6f-4a0d-93eb-5f0b8431c2f2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] O queijeiro Pierre Brisson é o nome por trás da empreitada; ele é formado em fabricação de queijos e comanda há 15 anos a Paroles de Fromagers Reprodução CNN

CNNBRASIL.COM.BR

[{"selector":"#anim-3d50a02a-1364-4637-80c8-57c5e25f2be6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bafefa2d-cdae-46d4-ae53-a9b647aea834","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-299995a3-0a0e-4fac-b6a6-aee504999345","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-678270b4-82d2-4ecf-aaf8-ca35ea5b5534","keyframes":{"transform":["translate3d(0px, 2132.63615%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2cf6b40-aa07-4115-8061-9236ffe626aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2785dd4f-db29-437f-a9cf-61f8f058645d","keyframes":{"transform":["translate3d(-117.84387%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-308648c1-df11-46a6-bc4f-a5276c70737c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ae48014-10ab-4744-ae8f-bee268e4ef23","keyframes":{"transform":["translate3d(0px, 1223.93157%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] leia mais em Instagram/Musée du Fromage Arraste para cima