https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Coeur_du_Berger_cheeseCoeur du Berger cheese - Revision history2026-04-15T13:20:07ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Coeur_du_Berger_cheese&diff=113726&oldid=prevJuliaBalbilla at 08:27, 2 January 20122012-01-02T08:27:37Z<p></p>
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[[Image:Coeur du Berger cheese.jpg|thumb|300px|right|Coeur du Berger cheese]]<br />
Coeur du Berger is an [[Unpasteurised|unpasteurised]] [[Goats' milk cheese|goats' milk cheese]] from the Rove breed of [[Goat|goat]]. It is produced in the Provence-Alpes-Côte d'Azur region of [[France]].<br />
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It is renneted at 30°C, 12 hours after milking. Coagulation takes 3 hours, after which time the [[Curds|curds]] are ladled into [[Mould|mould]]s. The [[Cheese|cheese]] is then drained at 20°C for 12 hours and is turned twice. It is released from the mould and dry [[Salted|salted]], before being decorated with small sprigs of [[Thyme|thyme]] for decorative purposes and being matured for 2-3 weeks.<br />
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The [[Cheese|cheese]] has a fine, white rind with a smooth, white interior. It has a mild aroma of [[Goat|goat]] and a pleasant, herby flavour. It is consumed from spring to autumn.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:French cheeses]]<br />
[[Category:Provence-Alpes-Côte d'Azur cheeses]]<br />
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