https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Corne_du_diable_cheeseCorne du diable cheese - Revision history2026-04-29T23:37:37ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Corne_du_diable_cheese&diff=113727&oldid=prevJuliaBalbilla at 08:35, 2 January 20122012-01-02T08:35:03Z<p></p>
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|description=Cornes du diable is a soft, unpasteurised, goats' milk cheese from Provence-Alpes-Cote d'Azur. It is renneted at 30°C, 12 hours after<br />
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[[Image:Corne du diable cheese.jpg|thumb|300px|right|Corne du diable cheese]]<br />
Cornes du diable is a soft, [[Unpasteurised|unpasteurised]], [[Goats' milk cheese|goats' milk cheese]] from Provence-Alpes-Côte d'Azur.<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 placed in the [[Drying|drying]] room for 24-48 hours and being matured for 2-3 weeks. It is decorated with [[Savory|savory]] or [[Peppercorns|peppercorns]].<br />
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The [[Cheese|cheese]] has a thin, white, natural 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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