Templais ( French Templais ) - hard French cheese produced at the Fromagerie Baechler cheese factory in Le Temple-sur-Lot (department of Lo and Garonne ) in Aquitaine .
| Temple | |
|---|---|
| fr. Templais | |
| Country of origin |  France |
| City, region | Aquitaine |
| Milk | cow |
| Pasteurized | Yes |
| Texture | solid |
| Ripening time | 16 weeks |
Temple refers to hard pressed cooked cheeses. It is made from pasteurized cow's milk. Matures 16 weeks.
The head of the template has the shape of a cylinder 32 cm in diameter and 9 cm high, weighs 5 kg. The pulp of cheese is hard, yellow straw color.
Temple has a pungent aroma.