| DAUPHIN |
 Description:
Legend has it that when
Louis XIV was travelling through the Hainaut ( a region in the North of France
) he so enjoyed this remarkable little cheese that he allowed the farmers of
this region to called it Dauphin, the name given to his son, the Crown Prince.
From that day the cheese quickly took on the form of a dolphin.
Texture:
The pate is
soft and slightly sticky, it is uncooked and unpressed. The rind is humid,
washed, and has a distinctive reddish colour.
Taste:
The cheese is made from a Maroilles
cheese that is flavoured, before maturing, with tarragon, parsley, pepper and
cloves. Maturing takes about two to four months. For those gourmets that like
the sensation of strong flavors this is an ideal cheese. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
400 g |
| Affinage |
 |
2 to 4 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
