Pouligny-Saint-Pierre (cheese)
The Pouligny-Saint-Pierre is a French, from goat's milk produced soft cheese . His home is in the west of the Indre department , south of the central Loire . It has been a product of protected origin since 2009 .
The most striking distinguishing feature is the characteristic shape of a truncated pyramid , which is why it is sometimes called "Tour Eiffel". The side length at the foot is at least 9 centimeters, at the top 3 centimeters, the height is 12.5 centimeters and it weighs about 250 grams. The smaller variant is the "Petit Pouligny Saint-Pierre" . Its dimensions are also fixed and are 7 × 3 × 8.5 centimeters.
For the Pouligny Saint-Pierre, the goat's milk is curdled by adding rennet . Use a ladle to fill the curd into the pyramidal shapes. After draining, shaping and salting, the cheese is placed on slatted frames or straw mats to dry . It takes at least 2 weeks to mature, but it is usually stored for 4 to 5 weeks.
Jung of Pouligny Saint-Pierre a mild, slightly sour taste, over the maturation of the cheese gets a pronounced nutty aromatic note. Usually it is only offered as a mature cheese. Its fat content is 45% fat i. Tr.
The Pouligny Saint-Pierre decorates many a cheese platter. It goes perfectly with a salad that is dressed with walnut oil . Sliced on white bread and lightly gratinated, it can also be served warm.
The best quality of this cheese is obtained from early summer to late autumn, when the goats graze on lush meadows.
Individual evidence
- ^ Entry on Pouligny-Saint-Pierre in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .
- ↑ Bernard Nantet, Patrick Rance, Françoise Botkine, Ninette Lyon, Jean Claude Ribaut, Loisue Brody (design), Jean-Pierre Dieterlein (photos), Beate Felten (transl.) And Birgit Lamerz-Beckschäfer (transl.): Alles Käse! The best varieties in the world . 1st edition. Dumont, Cologne 1998, ISBN 978-3-7701-4609-3 , pp. 160 .