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Cheese from France, Lorraine
Carré de l'Est is a square, soft cow-milk cheese from Lorraine with a thick, downy white rind. In a 1967 study of industrial Carré de l'Est-type curds, starter-ripened milk was set with rennet, cut into small pieces, filled into square moulds and drained for about 20 hours. Over 29 days of ripening the pH of the paste rose from 4.8 to 6.85.
| Cow milk | Pasteurised at 72 °C for 60 seconds in the dairy studied in 1967; the 1953 USDA handbook says the French cheese is made from cow's whole milk, pasteurised or not[tourneur1967][plf-carre][usda-hb54] |
| Lactic starter (mixed culture grown on pasteurised milk)About 2 % of the milk | [tourneur1967] |
| Calcium chloride0.25 g per 120 g of milk dry matter | [tourneur1967] |
| Rennet0.3 ml of 1/10 000 rennet per 120 g of milk dry matter | [tourneur1967] |
| White surface mould (Penicillium caseicolum) | [oqlf-moisissures] |
| Starter | a mixed culture of lactic bacteria grown on pasteurised milk, about 2 % of the milk |
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, soft cow-milk cheese from Lorraine with a thick, downy white rind. In a 1967 study of industrial Carré de l'Est-type curds, starter-ripened milk was set with rennet, cut into small pieces, filled into square moulds and drained for about 20 hours. Over 29 days of ripening the pH of the paste rose from 4.8 to 6.85. Made in 4 steps over 30 days. The longest step, ripen under a white rind, takes 29 days (Tourneur C 1967). Penicillium caseicolum, the white felt on the rind does most of the fermenting.
| Main step | 29 daysReported[tourneur1967] | Ripen under a white rind |
|---|---|---|
| Temperature | 34 °CReported[tourneur1967] | Pasteurise and ripen the milk with starter |
| Acidity | pH 4.8 → 6.85Measured[tourneur1967] | Ripen under a white rind |
Carré de l'Est is a square cheese from Lorraine, a Camembert-type cheese under a white mould rind. The 1953 USDA handbook says its curd is cut before dipping, unlike true Camembert, which speeds early drainage of whey. Its definition comes from a cheese decree, not from 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. Carré de l'Est is a soft cheese under a white mould rind, made like Camembert. The UK NHS says pasteurised or unpasteurised mould-ripened soft cheeses with a white coating, such as brie and camembert, must be thoroughly cooked in pregnancy, because soft ripened cheeses may carry listeria.
Every number is labelled with how it is known. How this atlas is made
The 1953 USDA handbook already lists Carré de l'Est as a Camembert-type cheese made in France, and notes that its curd is cut before dipping, which speeds early drainage of whey. The French dairy sector says its definition is set by the cheese decree of 27 April 2007 (décret 2007-628).
