Faisselle

Not to be confused with Faycelles.
Faisselle
Faisselle with confiture de lait
Country of originFrance
RegionRians, Berry
Source of milk
PasteurizedNot traditionally
TextureVery soft
Fat content6%
Weight500 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 [fr].[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 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

  1. ^ 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.
  2. ^ a b 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


Stub icon

This French cheese-related article is a stub. You can help Wikipedia by expanding it.