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Difference between revisions of "Bergues cheese"
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| − | {{ | + | [[Image:Bergues cheese.jpg|300px|thumb|right|Bergues cheese]] |
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| + | Bergues is a semi-hard or soft [[cheese]] produced in farms around Bergues, near Dunkirk with unpasteurised milk semi-skimmed cows’ [[milk]]. It has a diameter of about 20 cm and is matured for at least 4 weeks in cellars. | ||
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| + | The [[cheese]] is washed with beer each day. It is ready for eating when it has the chalky appearance and the strong aroma that characterises it. | ||
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| + | {{CheeseContact}} | ||
| + | [[Category:Ingredients]] | ||
| + | [[Category:Dairy products]] | ||
| + | [[Category:Cheeses]] | ||
| + | [[Category:French cheeses]] | ||
| + | [[Category:Nord-Pas de Calais cheeses]] | ||
| + | [[Category:Cows' milk cheeses]] | ||
Latest revision as of 18:48, 19 November 2011
Bergues is a semi-hard or soft cheese produced in farms around Bergues, near Dunkirk with unpasteurised milk semi-skimmed cows’ milk. It has a diameter of about 20 cm and is matured for at least 4 weeks in cellars.
The cheese is washed with beer each day. It is ready for eating when it has the chalky appearance and the strong aroma that characterises it.
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