Strong cheese of the inhabitant of Lyon

Strong cheese of the inhabitant
of Lyon

"Pétafine"

In 1808 a silk worker in the unemployment, Laurent Mourguet created the famous puppet. The street vendor was considered by his admirers as Molière of Lyon... He(it) went(took) up shows(entertainments) where the characters told the life of the district, the social injustices, and were engaged(surrendered) in the political satire. Little by little, Guignol(Puppet theater), dressed in a livery and put on(beaten) in mat(braid) as the silk workers, became the symbols of whole Lyon. To speak about it inhabitant of Lyon, " guignolant " indicates(appoints) something funny and of disturbing at the same time.

Have a rough time with about slices of bread of campaign(countryside) and a green salad in the walnut oil.

In glasses, a white mâcon (Vine Chardonnay)

Ingredients for 6 dinner guests

500 G of goat cheese - very dry chavignol for example
250 G of blue cheese - of Auvergne for example
50 G of butter
20 Cl de Mâcon white - white wine (Chardonnay)
20 Cl of broth of leeks
10 Cl of marc of Burgundy

Indications of preparation

Grate 2 cheeses. Mix these cheeses by adding the soft butter.
Place the whole in a small terrine in earth(ground) and moisten gradually with the broth of leeks and the white wine and the marc, until the cheese takes a soft consistency.
The mixture will train(form) a smooth purée, to keep(preserve) ± 48 am in a fresh(cool) and dry place in a covered stoneware pot.
During ± 1 week add every day a little broth and white wine.
Hold the terrine in a fresh(cool) place but not cold.
One little to add some wine, to moisten on surface the mixture, which so keeps(preserves) several days in the refrigerator.

In Lyon, according to Nizier du Puitspelu, we choose a done well blue cheese whose crust we remove before putting him(it) in a jar in earth(ground). He(it) is then sprayed with dry and good " pitrogné " white wine with a wooden spoon. When the dough is just in time, we grate some very dry goat cheese then we add it, until the jar is about full. We continue to cast anchor with some white wine … The strong cheese is made!
As the jar empties, we fill(perform) him(it), always with some worn goat cheese and some dry white wine.
We brew him(it) every day, so that a jar lasts a whole year...

It is to the Saracens that we have to produce and taste(savour) so much delicious goat cheeses. Stopped(arrested) in Poitiers in the VIIIth century then hunted(chased away) by France, these descendants of the Arabs left us by leaving(restarting) towards Spain, their goats(tackles) and their receipts(recipes) of cheese. Since these Moresque big invasions that France during the Middle Ages knew, his(her,its) technique perfected, but the base of manufacturing remained the same..
A.O.C since 1976, the Dung of Chavignol is a small unpasteurized milk cheese of goat(tackle). Its white dough or ivory is covered with a natural, fine and flowery crust. He(it) contains at least 45 % of m. g. It is a flat cylinder very slightly spray-painted in the periphery(outskirts), weighing 60 g minimum. He (it) is presented nude.
Between the Loire and the plains of Berry, it is in the native of Sancerre, with its capital Sancerre and its village of Chavignol, that is situated the cradle of the Dung of Chavignol. The purebred goat farm (farming) alpine; recognizable in their brown dress, by the farmers of the native of Sancerre is traditional for the XVIth century. Breeding and manufacturing of cheeses, establish(constitute) their main wealth as shows(testifies) of it " The memorable history(story) of Sancerre " written by Jean de Léry in 1573.
The Dung of Chavignol would pull (fire) its name of the term berrichon " crot " which means "hole". Places at the edge of the rivers were so appointed where the women washed their linen. The clay soil which lined these "crots" was used by the farmers who made it at first oil lamps then moulds(mussels) for cheeses. "Crot" would have given birth to "Dung", the packaging giving its name to the contents. A work of 1829 mentions that goat cheeses of the native of Sancerre carry(wear) the name of " Dung of Chavignol ".
Produced with some very weakly added rennet milk, mostly hot. The curd is put in leaky cylindrical moulds of small holes, "cottage cheeses". After turning out and salting, he(it) is dried, with frequent reversals(capsizings), then refined at least 10 days.
Consumed at the end of meal as a lot of cheeses, the Dung of Chavignol is estimated(appreciated) in numerous circumstances. In the native of Sancerre, there is a favorite snack of the wine grower and the farmer. According to the tastes, we eat him(it) smooth or very dry, he(it) has then a confirmed taste estimated(appreciated) by the amateurs. He(it) enters numerous regional receipts (recipes). Try to burn (blow) out him(it) or still to leave him(it) wallowed in some white wine …It is one of rare cheeses who can consume in several stages(stadiums) of refinings. He(it) consumes all year long with a preference of the spring in autumn.

A fresh(cool) dung, weighs 140 g turned out by its cottage cheese. He(it) tastes(savours) then freshly, often coated with herbs. He(it) is smooth and has a flavor of hazelnut.
With a refining of 2 weeks, he(it) weighs no more than 110 g - The refining lasts from 2 to 4 weeks in the region of production.
In 6 weeks, his(its) dough having hardened, he(it) becomes semi-dry and his(its) taste is more pronounced.
Beyond his(her,its) dough is breakable, the dung is said dry, even very dry, its caprine taste strengthens, without ever being spine.
At the end of 4 months, he(it) weighs no more than 40 g … Very refined, in particular, when he(it) is that is " gone back(handed on) ", placed in jar, he(it) becomes brown blackish, and finds his(its) softness of origin. Where from a 2nd hypothesis concerning the naming of "dung" …

Clogs (Hoofs) and roots rub themselves in the same calcareous and dry soil where from this asserted character. The only effect "country"("soil") cannot explain the fusion(merger) of this white dung-sancerre. Magic! Serve in 8-9°c in bucket of fresh (cool) water with ice cubes to excite his (her,its) minéralité. In defect, dry and lively white wines of the Val de Loire with sauvignon vine: ménetou, lounge (show), quincy, reuilly, Touraine … Neighbors of the sancerre and the same vine, these wines have a lemony, floral freshness less expensively! Avoid powerful red wines.

1 pound = 500 g

1 coffee spoon = ± 3 à 5 g of dry ingredient = ± 0,5 cl of liquid ingredient

1 soup spoon = ± 15 à 20 g of dry ingredient = ± 1,5 cl of liquid ingredient

1/2 cup =
± 12,5 cl

1 cup =
± 25 cl

2 cups =
± 50 cl

The cup as the unit of measure is known always less in Europe than in the United States...
It is important to know that the cup is not a weighty measure, but of volume of dry ingredients.
We fill(perform) simply, as indicated in receipts(recipes), 1 cup or 1 bowl of a volume of 25 cl of the mentioned dry ingredient.
Ex: ½ cup of chopped parsley, is not the equivalent of 12,5 g of chopped parsley.

You can make a better translation of this page, many thanks. ja6@free.fr

Blue cheese from Auvergne

The Blue cheese from Auvergne was create in 1850, by a farmer of Laqueville, near La Bourboule, which to give a capital gain(increase in value) to its French blue-veined cheeses, had the idea to incorporate some rye bread made mouldy in the curds, then to drill its cheeses with a knitting needle to favor their internal bluing. Innovations which made his(her,its) fortune and which masters(teachers) cheese makers of the region always immortalize. A.O.C of 1975.
To taste(savour) with Madiran or another Cahors.

Brandy of marc

The brandy of marc arises from a process of distillation of the marc of grape.
The marc is made in most of the wine-producing regions of France and Italy...

The obtained mixture is aged in oak barrel, generally from 2 to 5 years, even much more. He(it) so obtains a more complex personality, by conferring him(her) a series of flavors(perfumes) which are added to the original aromas, and by making change his(her,its) color. Barrels(trunks), of various wooden types(chaps) and various capacities, look to the color of the nuances which vary between the straw-colored, the gilt and the amber.

When the wished ageing is obtained, the brandy is bottling and can be stored during several around ten years.

The marc is often tasted(savoured) in liqueur, due to its gustative and digestive high qualities. A large numbers of recipes traditional, of desserts or dishes require the use of marc.