Vieux-boulogne

Vieux- boulogne is a soft French cheese made ​​from untreated milk (raw milk ). He is a Pont- l'Évêque not dissimilar. When eating, the cheese of a noble sweet wines of the Loire, for example, a Coteaux -du -Layon or Beerenauslese, be accompanied.

History

The Vieux- boulogne, also known under the name sablé you Boulonnais, comes from Boulogne -sur -Mer in the Pas -de -Calais. Despite its name (Vieux- boulogne translates Alt- Boulogne ), there's this cheese again only since July 1982 after the recipe was considered lost. Today it is produced in three dairies.

Production

The Vieux- boulogne is made ​​from unpasteurized cow's milk, which comes from the area of ​​origin between Cape Blanc -Nez and Gris- Nez. The typical vegetation between the capes affected as feed the cows, the milk quality. The milk is heated and mixed with rennet. The curd is cut into pieces. The curd is separated from the whey and formed into shapes to four corners and slightly pressed. The cheese is treated with washed rind and aged in 7-9 weeks kept wet basements. The washed rind is formed by regularly rubbing the resulting cheese rind with beer from Saint- Léonard.

The produced after Herstellkategorie Artisanal cheese is square. With an edge length of 10 - 11 cm of cheese is about 4 inches thick and weighs 400 to 500 g Its body is ivory colored, matt-finished and provided with holes break.

Unique bouquet

The Vieux -Boulogne is known for its strong odor. This was examined in November 2004 by Dr. Stephen White and a team of scientists at Cranfield University, Bedfordshire, UK. A group of 19 tasters supplemented by an electronic nose evaluated the odors 15 selected cheeses. It is assumed that the common biochemical reaction of enzymes of beer and red smear on the cheese are the cause of this strong odor.