Tome de chèvre de Haute Provence à l’ancienne cheese
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This small unpasteurised goats' milk cheese from Haute Provence is of the Banon type and is matured for 10 days to 2 weeks. In the land of lavender, thyme and savory, on the slopes of the mountain of Lure, herds of goats of local breeds (Alpine, Provence and Rove) benefit from basing their diet on local foliage, and thus allow farmers to produce a rich and fragrant milk from the goats.
Part of the name (à l’ancienne) refers to the ancient and traditional method of production. The addition of lactic ferment to the milk creates the desired pH for renneting. This step is important because it determines the degree of mineralisation and the dry matter of the cheese. Shaping consists of distributing sweet or lactic curd into moulds. After moulding the drainage time varies depending on the desired final product. This technique allows the regulation of dry matter of cheese. Salting helps reduce water activity and therefore, helps the development of useful micro-organisms whilst it is maturing. During this period the cheeses are turned regularly.
The cheese has a diameter of just 7cm and weighs 100g. It has a chestnut coloured bloomy rind, a creamy, white interior with a slight lactic aroma. Of medium strength, the flavour has nutty notes and is spicy and aromatic, with a hint of acidity.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Tome de chèvre de Haute Provence à l’ancienne cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Tome de chèvre de Haute Provence à l’ancienne cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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