| 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 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]
YouTube Encyclopedic
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How to make French Faisselle (yogurt dessert)
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Top Chef - Alexis Braconnier - Saumon confit a l'huile d'olive faisselle et jeunes poireaux
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بريك بجبن الرقوتة سهل وبنين - Fromage blanc en faisselle - Easy and fast eaters
Transcription
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 customer base.
Composition
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
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 used as an ingredient in a number of dessert dishes, including cakes and tarts.
See also
References
- ^ a b 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.
- ^ a b Labro, Camille (2 May 2014). "La faisselle rafraîchit les idées". Le Monde (in French). Retrieved 19 March 2016.
External links
The dictionary definition of faisselle at Wiktionary
Media related to faisselle at Wikimedia Commons
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This page was last edited on 6 February 2024, at 21:01