Faisselle
| Faisselle | |
|---|---|
| File:Faisselle & confiture de lait.jpg 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) |
| Named after | Lua error in Module:Wikidata at line 448: attempt to index field 'wikibase' (a nil value). |
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Faisselle (French pronunciation: [fɛsɛl] Audio file "LL-Q150 (fra)-WikiLucas00-faisselle.wav" not found) 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
[edit | edit source]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 customer base.
Composition
[edit | edit source]The cheese is traditionally 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
[edit | edit source]Faisselle is often eaten as a sweet dessert, served with sugar or honey. In the region around Lyon, it is also served as a savoury starter or appetizer, with chives and shallots (called Cervelle de canut). It is used as an ingredient in a number of dessert dishes, including cakes and tarts.[2]
See also
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References
[edit | edit source]External links
[edit | edit source]- File:Wiktionary-logo-en-v2.svg The dictionary definition of faisselle at Wiktionary
- Error creating thumbnail: File missing Media related to Lua error in Module:Commons_link at line 62: attempt to index field 'wikibase' (a nil value). at Wikimedia Commons
