{"id":11669,"date":"2025-09-02T17:15:21","date_gmt":"2025-09-02T16:15:21","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11669"},"modified":"2025-09-02T17:15:22","modified_gmt":"2025-09-02T16:15:22","slug":"nouvelle-saveur-fromageries-bel-maroc-enrichit-sa-gamme-avec-la-vache-qui-rit-cheddar","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=11669","title":{"rendered":"Nouvelle saveur\u00a0 : Fromageries Bel Maroc enrichit sa gamme avec La Vache qui rit cheddar"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"694\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Visuel-VQR-CHEDDAR-8P-Face.jpg\" alt=\"\" class=\"wp-image-11670\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Visuel-VQR-CHEDDAR-8P-Face.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Visuel-VQR-CHEDDAR-8P-Face-300x208.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Visuel-VQR-CHEDDAR-8P-Face-768x533.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Visuel-VQR-CHEDDAR-8P-Face-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Fromageries Bel Maroc lance une nouvelle version de son fromage fondu en triangle&nbsp;<em>La Vache qui rit<\/em>, d\u00e9sormais disponible au go\u00fbt cheddar. Cette innovation s\u2019inscrit dans une strat\u00e9gie de diversification visant \u00e0 offrir plus de choix aux consommateurs. Le go\u00fbt cheddar vient compl\u00e9ter les variantes existantes&nbsp;: Light, Extra Cr\u00e8me, Fromage rouge et l&#8217;original.<\/p>\n\n\n\n<p>Leila Aggadi, directrice marketing de Fromageries Bel Maroc, affirme que ce lancement refl\u00e8te l&#8217;engagement de l&#8217;entreprise \u00e0 offrir des produits de qualit\u00e9. \u00ab&nbsp;<em>Avec le lancement de cette nouvelle variante au go\u00fbt du cheddar, nous r\u00e9affirmons notre engagement \u00e0 proposer des produits qualitatifs, savoureux, vari\u00e9s et en phase avec les besoins et go\u00fbt du march\u00e9.<\/em>&nbsp;\u00bb<\/p>\n\n\n\n<p>La nouvelle variante au go\u00fbt cheddar de&nbsp;<em>La Vache qui rit<\/em>&nbsp;est fabriqu\u00e9e \u00e0 l\u2019usine de Tanger, comme tous les fromages de la marque vendus au Maroc. Cette usine se distingue au sein du Groupe Bel par la qualit\u00e9 de ses ressources humaines, ses installations performantes et sa forte capacit\u00e9 de production pour le Maroc et l\u2019international.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fromageries Bel Maroc lance une nouvelle version de son fromage fondu en triangle&nbsp;La Vache qui rit, d\u00e9sormais disponible au go\u00fbt cheddar. Cette innovation s\u2019inscrit dans une strat\u00e9gie de diversification visant \u00e0 offrir plus de choix aux consommateurs. Le go\u00fbt cheddar vient compl\u00e9ter les variantes existantes&nbsp;: Light, Extra Cr\u00e8me, Fromage rouge et l&#8217;original. Leila Aggadi, directrice &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11670,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-11669","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11669"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11669\/revisions"}],"predecessor-version":[{"id":11671,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11669\/revisions\/11671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11670"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}