Charolais (cheese)
The Charolais is a goat cheese from the region of the old county Charolais in the French Burgundy .
Manufacturing
Charolais is made of raw goat milk from Alpine and Saanen goats produced earlier times was cow's milk blended. The goats are on the pasture for at least 120 days a year and are fed with hay and green fodder from the region. A little rennet and lactic acid bacteria from the whey from previous batches are added to coagulate the milk . Then the thick cheese is filled into cylindrical molds that give the cheese its slightly bulbous shape. The loaves are salted and turned by hand for at least 16 days of ripening in a cool and dark environment.
description
The cylindrical cheeses weigh 250–310 g, are 7–8.5 cm high and 6–7 cm in diameter in the center. The downy, slightly wrinkled bark is mainly populated with noble mold of the genus Geotrichum and can contain small spots of Penicillium . The rind of young loaves is beige-ivory in color and can turn bluish due to Penicillium cultures. The dough is firm and cream-colored, the consistency soft, fine and smooth. The intense aroma is reminiscent of grass and hay, mushrooms, hazelnut and butter.
history
Goat farming and goat cheese production has been widespread in the region since the late 19th century. The production of the Charolais was initially closely linked to the breeding of the regional Charolais cattle breed . Goats grazed with the cattle in the pasture; Keeping goats and making cheese was a woman's business. From the 1960s onwards, farmers began to keep only goats and specialized in making cheese without the addition of cow's milk. In the 1970s, the cheese was brought to Parisian markets by affineurs and thus from a product only known regionally to a nationally available specialty. In 2010, Charolais received the Appellation d'Origine Contrôlée seal of protection and has been protected throughout the European Union since 2014 .
Web links
- Fromages AOP: Charolais
Individual evidence
- ↑ a b c d Heather Paxson: Charolais . In: Catherine Donnelly (Ed.): The Oxford companion to cheese . Oxford University Press , New York 2016, ISBN 978-0-19-933088-1 , pp. 130 .
- ↑ a b c Publication of an application for registration in accordance with Article 50 Paragraph 2 Letter a of Regulation (EU) No. 1151/2012 of the European Parliament and of the Council on quality regulations for agricultural products and food . In: European Commission (Ed.): Official Journal of the European Union . C28, January 31, 2014, ISSN 1977-088X , doi : 10.3000 / 1977088X.C_2014.028.deu ( eur-lex.europa.eu ).