CheesiPedia » moist http://cheesipedia.com Everything you ever wanted to know about cheese. Fri, 04 Dec 2009 15:00:50 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Vieux-Boulogne http://cheesipedia.com/vieux-boulogne/ http://cheesipedia.com/vieux-boulogne/#comments Wed, 28 Oct 2009 00:45:16 +0000 admin http://cheese.content.solarisedesign.co.uk/2009/10/28/vieux-boulogne/

Vieux-Boulogne (also known as Sabla du Boulonnais) is an unpasteurized, unpressed cow’s-milk cheese made in the Pas-de-Calais departement around the town of Boulogne-sur-Mer in France.This artisanal cheese is square in shape, at around 11 centimetres across and 4 centimetres high, and weighs up to 500g.

It has a soft, elastic central pate, surrounded by a moist, red-orange washed rind that is washed in beer during production. The cheese is pre-salted.Vieux-Boulogne is famed for its strong smell, and in November 2004 was found by researchers at Cranfield University to be the “smelliest” of 15 French and British cheeses that they tested.

A followup test done by the same institution using “electronic nose” sensors in March 2007 reaffirmed Vieux-Boulogne’s status as the world’s “smelliest” cheese.

]]> http://cheesipedia.com/vieux-boulogne/feed/ 0 Saint Albray http://cheesipedia.com/saint-albray/ http://cheesipedia.com/saint-albray/#comments Wed, 28 Oct 2009 00:45:16 +0000 admin http://cheese.content.solarisedesign.co.uk/2009/10/28/saint-albray/ Saint Albray is a cheese which comes from the Aquitaine region of France.Invented in 1976, the cheese is similar to Camembert cheese, it has the same attributes, but is not quite as strong. Made with pasteurized cow’s milk, this popular cheese is ripened for 2 weeks and formed into a shape not unlike the head of a flower with each “petal” forming a half pound of cheese. The “petals” are formed around a disk, when removed, it creates a hollow center giving the impression of the center of the flower. Saint Albray slices beautifully and when the whole wheel is displayed, this cheese makes an attractive centerpiece to a table. Saint Albray is mild and moist, but still retains its body despite its creamy nature.

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