Caillebotte (cheese)
The curds is a fresh cheese or a dessert which one finds in Poitou-Charentes, in Brittany and the Vendée. The Milk or whey is curdled sometimes with chardonnette (wild artichoke flower), gaillet-gratteron or animal Présure. One uses now press synthesis. It can be eaten sweetened in the Poitou-Charentes and with melon in Brittany.
History : Rabelais probably used this word in 1546 by referring to the kitchen poitevine where it remained a long time.
The receipts vary according to the areas and of course according to the families. The curds are indeed primarily manufactured artisanalement.
See too
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List of cheeses of the world
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