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Cheese from France
Milk is soured with lactic ferments and a little rennet at about 20 °C until the curd reaches pH 4.2–4.8. The soft curd is ladled by hand into perforated pots, the faisselles, and sold in them with its whey. It is a fresh cheese that keeps live lactic bacteria. Made in 6 steps over 31 days. The longest step, drain in the pot and keep cold, takes up to 31 days (PAQ 2018) and runs at 0–6 °C (PAQ 2018). Lactic ferments does most of the fermenting.
| Main step | up to 31 daysSet[lr-faisselle] | Drain in the pot and keep cold |
|---|---|---|
| Temperature | 0–6 °CSet[lr-faisselle] | Drain in the pot and keep cold |
| Acidity | pH 5.9–6.7 → 4.2Set[lr-faisselle] | Add rennet and let it set |
| Fresh pasteurised cow milk · At least 36 g/L fat on arrival; cream skimmed on site raises it to at least 45 g/L[lr-faisselle] | |
| Lactic ferments[lr-faisselle] | |
| 5–20 mL per 100 litres of milk | Rennet · Rennet with 130–180 mg chymosin per litre[lr-faisselle] |
| At most 0.04 % | Calcium chloride[lr-faisselle] |
| Starter | mesophilic lactic ferments |
Total time across the recorded steps: 31 days
What changes: Whole milk, enriched with its own cream, is pasteurised
Milk arriving on day J is pasteurised by day J+1 at the latest.
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
Faisselle is fromage blanc sold barely drained, in the perforated pot it drains in. The curd is not stirred smooth, so it keeps the shape the ladle gave it.
Made from pasteurised milk and kept at 0–6 °C with a use-by date of at most 31 days from renneting (Label Rouge rules).
Hazards the sources name: Enterobacteria and Escherichia coli (limits of 10 per g in the pasteurised milk and the finished product).
Every number is labelled with how it is known. How this atlas is made
The name is that of the perforated draining mould, the faisselle, in which the curd is both drained and sold.
