Faisselle
| Faisselle | |
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| File:Faiselle & confiture de lait.JPG
Faisselle with confiture de lait
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| Country of origin | France |
| Region | Rians, Berry |
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| Source of milk | <templatestyles src="Plainlist/styles.css"/> |
| Pasteurised | Not traditionally |
| Texture | Very soft |
| Fat content | 6% |
| Weight | 500 g (18 oz) to 1 kg (2.2 lb) |
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Faisselle is an non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: fr.
Production
Faisselle is traditionally produced in the center of France, but because its name is not protected, it can be produced anywhere else in France. The cheese produced elsewhere uses pasteurized milk to facilitate marketing.
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.[1]
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.[1] It is also used in a number of dessert dishes, including cakes and tarts.
See also
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References
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<references />, or <references group="..." />External links
The dictionary definition of faisselle at Wiktionary- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
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