Pavé Blésois ( French Pavé Blésois ) - French fresh aged goat cheese produced in Central France in the vicinity of the city of Blois .
| Pave Blasois | |
|---|---|
| Pavé blesois | |
| Country of origin |  France |
| City, region | Central france |
| Milk | goat |
| Pasteurized | no |
| Texture | soft |
| Ripening time | 2-6 weeks |
Content
- 1 Manufacture
- 2 Description
- 3 notes
- 4 Literature
Manufacturing
Cheese is made artel from spring to autumn. Made from raw goat milk. Aging can last from two to six weeks [1] [2] .
Description
Cheese heads are made in the form of tiles and can be one of two types:
- in the form of a square with a side length of 8 centimeters, a height of 4 centimeters and a weight of 250 grams;
- in the shape of a rectangle 11-12 centimeters long, 6-7 centimeters wide, 3.5 centimeters high and 300 grams in weight.
The cheese is covered with a dry crust with a touch of silver-blue natural mold and wood ash . Under the crust is a light, homogeneous and dense pulp. The fat content of cheese is 45% [1] [2] [3] .
The cheese has a slightly pungent flavor with a nutty notes and a characteristic aroma of goat milk. It is used both in salads and as an independent dish, combined with dry light white or pink wines , in particular Chinon wines [1] [2] [4] .
Notes
- ↑ 1 2 3 French Cheeses: An Illustrated Encyclopedia, 2003 , p. 101.
- ↑ 1 2 3 Juliet Harbutt, 2012 , p. 71.
- ↑ Pavé Blesois (Fr.) . androuet.com. Date of treatment January 7, 2017.
- ↑ Pavé Blesois (Fr.) . degustation-fromages.com. Date of treatment January 7, 2017.
Literature
- Masui K. , Yamada T. French cheeses: an illustrated encyclical. = [French Cheeses] / Kazuko Masui, Tomoko Yamada; entry next J. Robuchon ; per. from English: S. Sapronov ; photo by J. Maruyama . - SPb. : Publ. Neva House , 2003. - 240 p. - (A Dorling Kindersley Book). - ISBN 5-7654-2333-7 .
- Juliet Harbutt. The best cheeses in the world. - M .: Publishing house "BBPG", 2012. - 352 p. - ISBN 978-5-93679-168-0 .