| POULIGNY SAINT PIERRE |
 Description:
Le Pouligny Saint
Pierre is often known as the pyramid, or Eiffel tower, because of its cone
shape. The cheese is produced in the valley of the Brenne, situated in central
France. This region is known for its mild climate which allows for the growth
of rich pasture lands. The cheese is made from alpine goat’s milk,
perfumed by the heather and herbs of the moor lands. To achieve its splendid
form, the curd is ladled into a pyramid shaped mould that has holes in it. The
draining of the curd lasts several days, once finished the cheese is taken out
of the moulds, salted and allowed to dry on willow trellises. After four weeks
of affinage the rind develops a dry, naturally blue mould, appearance. If the
cheese is allowed to mature longer the rind’s colour deepens and the mould
spreads.
Texture:
The
pate is remarkable white with a fine texture, moist and soft.
Taste:
The taste has a rarefied sour savor,
followed by a salty flavor which turns to a sweetness nuttiness. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1972 |
| Weight |
 |
250 g |
| Affinage |
 |
3 to 6 weeks |
| Pate
(dough) |
 |
Fresh cheese and cottage cheese |
|
