Eating out in France you will sooner or later find Faisselle on the menu, often served as a light refreshing an alternative to the cheese plate as dessert.
Faisselle is an unsalted, soft and very fresh curd cheese either made from cow, goat or sheep milk. Initially, the curd is nearly liquid. It is placed in small plastic vessels with holes on the side. Before the advent of plastics, earthenware cups were used (see photo below). Over a couple of days, the excess whey flows through the tiny holes into the tray. Sitting in this “whey bath” keeps the Faisselles moist and fresh.
Especially authentic is the Faisselle de Chèvre, with soft curd and fresh light sour flavor.
Traditional form to drain the whey
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