{"id":61,"date":"2026-06-07T21:14:54","date_gmt":"2026-06-07T19:14:54","guid":{"rendered":"https:\/\/ordespyreneesorientales.fr\/?page_id=61"},"modified":"2026-06-11T19:47:53","modified_gmt":"2026-06-11T17:47:53","slug":"les-miels-des-pyrenees-orientales","status":"publish","type":"page","link":"https:\/\/ordespyreneesorientales.fr\/index.php\/les-miels-des-pyrenees-orientales\/","title":{"rendered":"Les Miels des Pyr\u00e9n\u00e9es Orientales"},"content":{"rendered":"\t\t
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\u00a0<\/p>

Les miels sont obtenus par le butinage de fleurs sauvages (et non de cultures industrielles..) ou des miellats.\u00a0<\/span>Pour nombre de petits producteurs, les ruches seront s\u00e9dentaires et l\u2019apiculteur ne r\u00e9coltera pas plus de deux ou trois types de miels.\"\"<\/span><\/p>

Mais nombre d\u2019apiculteurs des Pyr\u00e9n\u00e9es orientales pratiquent la transhumance. Il s\u2019agit de d\u00e9placer tout ou partie de ses ruches vers la moyenne ou haute montagne.<\/span><\/p>

Ce d\u00e9placement permet de prolonger l\u2019activit\u00e9 biologique des colonies en leur offrant de nouvelles ressources qui n\u2019existent plus en plaine du fait de la s\u00e9cheresse.<\/span><\/p>

Ainsi les vari\u00e9t\u00e9s de miels vont \u00eatre tr\u00e8s diversifi\u00e9es.<\/span><\/p>

On trouvera :<\/p>

LES <\/strong>MIELS MONO FLORAUX :<\/strong><\/h2>

Miel de bruy\u00e8re en blanche<\/strong><\/h4>

\"\" <\/strong><\/p>

  • Couleur<\/em>: ambr\u00e9e \u00e0 l\u2019\u00e9tat liquide marron \u00e0 l\u2019\u00c9tat solide<\/li>
  • Parfums et saveurs <\/em>: Tr\u00e8s odorif\u00e9rant le miel de bruy\u00e8re blanche exprime des saveurs bois\u00e9es fortes ou se m\u00ealent parfois la pointe de r\u00e9glisse de cacao et de caramel<\/li>
  • Cristallisation<\/em>: Ce miel peut cristalliser sur les cadres texture fine et onctueuse.<\/li><\/ul>

    Miel de bruy\u00e8re Callune\"\" <\/strong><\/h4>
    • Couleur\u00a0: ambr\u00e9e avec des teintes rouge\u00e2tres bruns orang\u00e9s \u00e0 l\u2019\u00e9tat solide.<\/li>
    • Parfums et saveurs son ar\u00f4me puissant s\u00e9cr\u00e8te des saveurs fruit\u00e9es intenses qui envahissent le palais.<\/li>
    • Cristallisation tr\u00e8s lente Le miel de Callune prend une texture g\u00e9latineuse avant de se solidifier en gros cristaux.<\/li><\/ul>

      Miel de ch\u00e2taignier\"\"<\/strong><\/h4>
      • Couleur\u00a0: ambre sombre. Palettes de diff\u00e9rents marrons \u00e0 l\u2019\u00c9tat solide \u00e0 la ligne<\/li>
      • Parfums et saveurs Une odeur forte et suave des saveurs bois\u00e9es et une certaine amertume caract\u00e9risent ce miel cors\u00e9.<\/li>
      • Cristallisation\u00a0: Le miel reste liquide durant plusieurs mois La cristallisation peut s\u2019av\u00e9rer grossi\u00e8re.<\/li>
      • \u00a0<\/li><\/ul>

        Miel de lavande maritime\"\" <\/strong><\/h4>
        • Couleur\u00a0: ambr\u00e9e \u00e0 la r\u00e9colte Le miel devient marron clair une fois solidifi\u00e9<\/li>
        • Parfums et saveurs tr\u00e8s aromatiques Ce miel tr\u00e8s l\u00e9g\u00e8rement bois\u00e9 g\u00e9n\u00e8re des saveurs chaudes et suaves.<\/li>
        • Cristallisation elle s\u2019effectue en quelques mois la granulation est tr\u00e8s fine.<\/li><\/ul>

          Miel de rhododendrons\"\"<\/strong><\/h4>
          • Couleur tr\u00e8s clair \u00e0 l\u2019\u00e9tat liquide presque blanc \u00e0 l\u2019\u00e9tat solide.<\/li>
          • Parfum et saveurs Son ar\u00f4me l\u00e9ger et sa saveur douce est fruit\u00e9e tr\u00e8s discr\u00e8tement bois\u00e9e rappelle ceux du parfum de romarin.<\/li>
          • Cristallisation\u00a0: Lente et tr\u00e8s fine.<\/li><\/ul>

            Miel de romarin<\/strong><\/h4>

            \"\"<\/strong><\/p>

            • Couleur\u00a0: Tr\u00e8s clair, limpide \u00e0 la r\u00e9colte. Cristallis\u00e9, ce miel devient blanc iris\u00e9 de jaune p\u00e2le et de gris.<\/li>
            • Parfum et saveurs\u00a0: faiblement balsamique d\u2019un atome d\u2019un ar\u00f4me tr\u00e8s discret et d\u2019une l\u00e9g\u00e8re r\u00e9miniscence v\u00e9g\u00e9tale. En bouche, son go\u00fbt subtil est plus intense et persiste.<\/li>
            • Cristallisation\u00a0: rapide \u00e0 grain fin.<\/li><\/ul>

              Miel de thym \/ serpolet\u00a0:\"\"<\/strong><\/h4>
              • Couleur\u00a0: jaune orang\u00e9 tirant souvent vers des teintes au jaun\u00e2tre \u00e0 la r\u00e9colte Il p\u00e2lit tr\u00e8s l\u00e9g\u00e8rement lors de la cristallisation.<\/li>
              • Parfums et saveurs\u00a0: caract\u00e9ris\u00e9s par son ar\u00f4me puissant ce miel exhale des saveurs rondes lourdes et suaves qui durent longtemps en bouche<\/li>
              • Cristallisation\u00a0: rapide tendance \u00e0 une granulation grossi\u00e8re.<\/li><\/ul>

                \u00a0<\/strong><\/p>

                LES MIELS POLYFLORAUX :<\/strong><\/h2>

                \u00a0<\/strong><\/p>

                Miel de for\u00eat\u00a0:\"\"<\/strong><\/h4>
                • Couleur\u00a0: tr\u00e8s sombre presque noir \u00e0 l\u2019\u00e9tat liquide ce miel prend des teintes brunes tirant vers le gris Une fois cristallis\u00e9.<\/li>
                • Parfum et saveurs\u00a0: Fluctuant, son ar\u00f4me rappelle souvent les feuilles s\u00e8ches des sous-bois. En bouche, le miel de for\u00eat engendre des sensations bois\u00e9es, suaves, ou percent parfois une pointe de r\u00e9glisse et un soup\u00e7on de menthe.<\/li>
                • Cristallisation tr\u00e8s lente elle s\u2019effectue au terme de plusieurs mois point la granulation peut \u00eatre tr\u00e8s fine comme assez grossi\u00e8re.<\/li><\/ul>

                  Miel de maquis\u00a0:\"\"<\/strong><\/h4>
                  • Couleurs parfums et saveurs\u00a0: Ambr\u00e9s ar\u00f4mes bois\u00e9s et saveurs de cacao et de r\u00e9glisse<\/li>
                  • Cristallisation\u00a0: Toujours irr\u00e9guli\u00e8re.<\/li><\/ul>

                    Miel de montagne \"\"<\/strong><\/h4>
                    • Couleur\u00a0: variable mais g\u00e9n\u00e9ralement jaunes paille \u00e0 brun clair<\/li>
                    • Parfums et saveurs\u00a0: miel souvent tr\u00e8s odorif\u00e9rant. Doux aux saveurs florales et fruit\u00e9es, m\u00eame si le go\u00fbt diff\u00e8re d\u2019une ann\u00e9e \u00e0 l\u2019autre, d\u2019un versant \u00e0 l\u2019autre.<\/li>
                    • Cristallisation\u00a0: Rapide \u00e0 la granulation fine Le miel de montagne en se figeant peut devenir tr\u00e8s dur et difficile \u00e0 tartiner<\/li><\/ul>
                      \u00a0<\/div>

                      LA CARTE DES MIELS :<\/h2>

                      \"\"<\/p>

                      \u00a0<\/p>

                      LE CALENDRIER DES FLORAISONS :<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t

                      <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                      \u00a0 Les miels sont obtenus par le butinage de fleurs sauvages (et non de cultures industrielles..) ou des miellats.\u00a0Pour nombre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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