Baguette laonnaise
Baguette laonnaise | |
---|---|
Other names | losange, dauphin or baguette Thiérache |
Country of origin | France |
Region | Thiérache |
Source of milk | Cows |
Texture | Soft |
Aging time | 3-4 months |
Baguette laonnaise, losange, dauphin or baguette Thiérache, is a variation of Maroilles cheese,[1] a type of washed-rind cheese made from cow's milk. It originates from the region of Thiérache as well as the city of Laon, Picardie, France.[2] The cheese has a 45% fat content, and is typically loaf-shaped and has a supple interior as well as a sticky orange-brown rind.[2] It is matured in a humid cellar with salt water washing for three to four months.
The name comes from its shape, a rectangular baguette roughly 15cm long, with a square section of 6cm on each side and a weight of 500g. [3]
Origins
Various origins can be found:
- one origin refers to a visit of the dauphin, son of Louis XIV. Due to is young age, monks presented a milder version of Maroilles cheese, by adding herbs and spices; [4]
- an other origin refers to a "royal act" setting the "Dauphin's Rights", signed by Charles VII of France. The cheese would have been created to render thanks to an exemption of right-of-way fee dispensed to Maroilles cheese transporters; [4]
- an other source sets a creation date circa 1930. [1]
Manufacturing
This cheese is a variation of Maroilles cheese, the only difference lies in the adjonction of Black pepper and Tarragon to the milk curd, before being placed in a mould. All the ingredients are then mixed and worked like Maroilles cheese.
Tip: Avoid placing this cheese in a fridge for too long as the rind may dry out and cause the taste to become sour and gives off unpleasant-bitter aftertaste.[5]
References
- ^ a b Froc, Jean,?-2009 (2006). Balade au pays des fromages : les traditions fromagères en France. Centre impr.). Versailles: Éd. Quae. p. 114. ISBN 978-2-7592-0017-7. OCLC 470550952.
{{cite book}}
: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link) - ^ a b Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 34. ISBN 978-1-4654-4372-4. Retrieved April 9, 2021.
- ^ websan.net, Mathieu Lamson-. "Baguette Laonnaise". androuet.com. Retrieved 2022-10-12.
- ^ a b "L'histoire du Maroilles…". archive.wikiwix.com. Retrieved 2022-10-12.
- ^ Say, Jeremiah (2021-04-09). "Baguette Laonnaise (FRANCE)". Cheese Origin. Retrieved 2022-10-12.
External links
- Cheese.com article
- article
- v
- t
- e
- Abondance
- Banon
- Beaufort
- Bleu d'Auvergne
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Brie de Meaux
- Brie de Melun
- Brocciu
- Camembert
- Cantal
- Chabichou
- Chaource
- Chevrotin
- Comté
- Coulommiers
- Crottin de Chavignol
- Époisses
- Fourme d'Ambert
- Fourme de Montbrison
- Laguiole
- Langres
- Livarot
- Maroilles
- Mont d’Or
- Morbier
- Munster
- Mâconnais
- Neufchâtel
- Ossau-Iraty
- Picodon
- Pont-l'Évêque
- Pouligny-Saint-Pierre
- Pélardon
- Reblochon
- Rigotte de Condrieu
- Rocamadour
- Roquefort
- Saint-Nectaire
- Sainte-Maure de Touraine
- Salers
- Valençay
- Abbaye de Tamié
- Baguette laonnaise
- Bleu de Bresse
- Brie
- Brillat-Savarin
- Cabécou
- Cancoillotte
- Carré de l'Est
- Chaumes
- Clochette
- Délice d'Argental
- Délice de Bourgogne
- Édel de Cléron
- Etorki
- Explorateur
- Faisselle
- Fromage blanc
- Gaperon
- Metton
- Mimolette
- Mont des Cats
- Mottin charentais
- Olivet cendré
- Port Salut
- Raclette
- Rochebaron
- Sarasson
- Saint Agur Blue
- Saint-Félicien
- Saint-Marcellin
- Saint-Paulin
- Tomme de Savoie
- Vacherin Mont d'Or
- Vieux-Boulogne
This cheese-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e