Rollot (cheese)
The Rollot is a French raw milk cheese from Picardy with a fat content of 45 percent fat in dry matter, which takes its name from the original manufacture Rollot in the Somme department derives. The cheese has an Appellation d'Origine Contrôlée (protected designation of origin ).
The rollot is made as a refined fromage fermier in the Vimeu region and in Fruges . It takes two to seven months to mature. The cheese is marketed as a flat cylinder or in a heart shape in sizes from 200 to 300 grams. The rind, coated with red smear , has a cheese mat pattern. The greasy batter is light yellow to yellow. In terms of smell and taste, the cheese is reminiscent of Romadur .
history
The rollot was first mentioned by Olivier de Serres (1539-1619) in the font Le Théâtre d'agriculture . In 1839 it was named in the Dictionnaire du commerce et des marchandises as a cheese offered in Paris “from the Montdidier area ”. A publication from 1855 named a unit price of 60 to 75 centimes. According to the Handelsblatt Les Consommations de Paris, 1500 of these were sold in the following year, which was described as little compared to the around 450,000 Maroilles, for example . The Rollot was mainly consumed in the region of origin, where the production volumes in 1874 reached 535,606 kg in the Somme department and 3,058,760 kg in the Oise department . In 1908, according to a report, the annual volume for the canton of Montdidier alone was 300,000. After that, the quantities decreased continuously and reached their lowest point in the mid-1950s. Numerous production companies had to close by the end of the 1970s. Today Rollot is still handcrafted by several regional companies.
Web links
Individual evidence
- ↑ Picardy - Produits du terroir et recettes traditionalnelles . In: Claude Lebey (ed.): L'inventaire du patrimoine culinaire de la France . No. 18125 . Editions Albin Michel, Paris 1999, ISBN 2-226-10840-8 , pp. 148-151 .