Sanglier

Sanglier is a dying, cheese-making profession in France.

The Sanglier (French, m., "The wild boar") makes wood "belts" (French "sangles") with which certain types of cheese, especially Franche-Comté , z. B. the " Mont d'Or " or the "Edel von Cléron", should be surrounded as it ripens so that the cheese takes on a certain woody taste.

With the help of a specially shaped spoon, the peeler, the sanglier removes the thin straps of freshly felled spruce . This is the bast , a kind of second skin between the bark and the wood. A spruce about 40 meters high provides about 500 meters of belt. The belt width is determined on the spot by the Sanglier.

The straps are transported in barrels, initially rolled and dried for 20 days in summer and three months in winter. Then they are cut to the required length and rolled around the mostly round underside of the cheese boxes and attached. The most elaborate examples of these boxes can be seen in the Musée de la Boissellerie in Bois d'Amont .

The profession of sangler is almost doomed to extinction, because the straps are more and more from other countries, e.g. B. Poland .

literature

• Denis Sommer (editor-in-chief): Wild boars that crawl under the bark , in: Franche-Comté, The Regional Tourist Office's magazine, Besançon-Cedex, 2006, pp. 57–59