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» Trois Cornes De Vendee «
Traditionally, this cheese is produced near Chaillé, a small town in the heart of the dried up marsh lands. The curious name of the cheese comes from the form of famous goat’s horn, belonging to Monsieur Seguin, the famous personage in the tales of Alphonse Daudet. The goats are fed on fresh grass and hay. Tradition demands that the curd is allowed to stand for 20 hours at 18° . This is followed by ladling the curd in the molds. Then it is let to ripen for one month in a dry, well ventilated cellar. The taste is interesting and the savor well developed. The "pâte" is soft and has a curious resemblance to the Reblochon.
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