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Cheese from France
Milk is matured with lactic ferments at 20–30 °C, then set with a little rennet at 19–23 °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.
| Fresh pasteurised 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] |
| Rennet5–20 mL per 100 litres of milk | Rennet with 130–180 mg chymosin per litre[lr-faisselle] |
| Calcium chlorideAt most 0.04 % | [lr-faisselle] |
| Starter | lactic ferments added to the pasteurised milk the day it is pasteurised (Label Rouge) |
Total time across the recorded steps: 4 h – 6.5 h
What changes: Milk standardised with cream skimmed on site is pasteurised
Milk arriving on day J is pasteurised by day J+1 at the latest. It is skimmed on site and standardised with its own cream.
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
Milk is matured with lactic ferments at 20–30 °C, then set with a little rennet at 19–23 °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. Made in 6 steps over 4 h – 6.5 h. The longest step, seed and pre-ripen, takes 4–6.5 h (PAQ 2018) and runs at 20–30 °C (PAQ 2018). Lactic ferments does most of the fermenting.
| Main step | 4–6.5 hSet[lr-faisselle] | Seed and pre-ripen |
|---|---|---|
| Temperature | 20–30 °CSet[lr-faisselle] | Seed and pre-ripen |
| Acidity | pH 5.9–6.7 → 4.2Set[lr-faisselle] | Add rennet and let it set |
Faisselle is fromage blanc moulded and sold in the perforated pot, the faisselle, that gave it its name. The Label Rouge version is ladled by hand, one pot at a time, which keeps the curd smooth and unbroken; a distributor breaks the curd into small pieces.
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.
