Faisselle

Faisselle
Faisselle with confiture de lait
Country of origin France
Region Rians, Berry
Source of milk
Pasteurized Not traditionally
Texture Very soft
Fat content 6%
Weight 500 g (18 oz) to 1 kg (2.2 lb)
Related media on Wikimedia Commons

Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep.[1] The name comes from the mold in which the cheese is strained: faisselle.[1]

Production

Faisselle is traditionally produced in the centre of France, but because its name is not protected, it can be produced anywhere else in the country. The cheese produced elsewhere uses pasteurized milk to make it appealing to a wider audience.

Composition

The cheese is made from raw milk from cows, goats, or sheep, and is between 500 g (18 oz) and 1 kg (2.2 lb) on average.[2]

Consumption

Goat-milk faisselle, served with hazelnuts and honey

Faisselle is often eaten as a savory dessert served with salt, pepper, and either chives or shallots. It is also eaten as a sweet dessert, served with sugar or honey.[2] It is also used in a number of dessert dishes, including cakes and tarts.

See also

References

  1. 1 2 Dilling, E.; Ball, N. (2015). My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. Skyhorse Publishing. p. pt278. ISBN 978-1-63450-864-3. Retrieved December 9, 2017.
  2. 1 2 Labro, Camille (2 May 2014). "La faisselle rafraîchit les idées". Le Monde (in French). Retrieved 19 March 2016.
  • The dictionary definition of faisselle at Wiktionary
  • Media related to faisselle at Wikimedia Commons


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