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Cheese from France, Lorraine and Champagne
Carré de l'Est is a small, square, soft cow-milk cheese from Lorraine with a white, downy rind. Ripened milk is set with rennet, cut into large pieces, filled into square moulds and drained for about 20 hours, then ripened for a few weeks while the surface mould lifts the pH of the paste from about 4.8 to near neutral. Made in 4 steps over 30 days. The longest step, ripen under a white rind, takes 29 days (Tourneur C 1967). Mixed lactic acid bacteria of the starter and Penicillium caseicolum (now classed with P. camemberti), the white felt on the rind do most of the fermenting.
| Main step | 29 daysMeasured[tourneur1967] | Ripen under a white rind |
|---|---|---|
| Temperature | 34 °CMeasured[tourneur1967] | Pasteurise and ripen the milk with starter |
| Acidity | pH 4.8 → 6.85Measured[tourneur1967] | Ripen under a white rind |
| Cow milk · Pasteurised at 72 °C for 60 seconds in the dairy studied in 1967[tourneur1967][plf-carre] | |
| About 2 % of the milk | Lactic starter (mixed culture grown on pasteurised milk)[tourneur1967] |
| 0.25 g per 120 g of milk dry matter | Calcium chloride[tourneur1967] |
| 0.3 ml of 1/10 000 rennet per 120 g of milk dry matter | Rennet[tourneur1967] |
| White surface mould (Penicillium caseicolum, now P. camemberti)[oqlf-moisissures] | |
| Starter | mixed mesophilic lactic starter; rennet; white surface mould |
Total time across the recorded steps: 30 days
What changes: A lactic starter goes into the pasteurised milk, which sours slowly at 34 °C
Values from the pasteurised-milk control cheeses in an industrial study of Carré de l'Est-type curds (Tourneur et al. 1967). Output: ripened milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Carré de l'Est is a square cheese from Lorraine made like Camembert, with a sour, slow-drained curd under a white mould rind. It is smaller and flatter than Brie and is defined by its square shape rather than by a protected origin.
Most Carré de l'Est is now made from pasteurised or thermised milk. In the 1967 study the fresh curds were at pH 4.45–4.65, and the pH rose to near neutral as the rind mould ripened the cheese.
Every number is labelled with how it is known. How this atlas is made
The name comes from the square shape and from eastern France (l'Est). The French dairy sector says its definition is set by the cheese decree of 27 April 2007 (décret 2007-628); the decree's annex of reserved names could not be read for this entry.
