Baguette laonnaise
French cheese
From Wikipedia, the free encyclopedia
Baguette laonnaise (French pronunciation: [baɡɛt lanɛz]), losange ([lɔzɑ̃ʒ] ⓘ), dauphin ([dofɛ̃] ⓘ) or baguette Thiérache ([baɡɛt tjeʁaʃ]) is a variation of Maroilles cheese,[1] a type of washed-rind cheese made from cow's milk. It originates from the region of Thiérache as well as the city of Laon, Picardie, France.[2] The cheese has a 45% fat content, and is typically loaf-shaped and has a supple interior as well as a sticky orange-brown rind.[2] It is matured in a humid cellar with salt water washing for three to four months.
The name comes from its shape, a rectangular baguette roughly 15 cm (5.9 in) long, with a square section of 6 cm (2.4 in) on each side and a weight of 500 g (18 oz).[3]
Origins
Various origins can be found:
- one origin refers to a visit of the dauphin, son of Louis XIV. Due to is young age, monks presented a milder version of Maroilles cheese, by adding herbs and spices; [4]
- an other origin refers to a "royal act" setting the "Dauphin's Rights", signed by Charles VII of France. The cheese would have been created to render thanks to an exemption of right-of-way fee dispensed to Maroilles cheese transporters; [4]
- an other source sets a creation date circa 1930. [1]
Manufacturing
This cheese is a variation of Maroilles cheese, the only difference lies in the adjonction of Black pepper and Tarragon to the milk curd, before being placed in a mould. All the ingredients are then mixed and worked like Maroilles cheese.
Tip: Avoid placing this cheese in a fridge for too long as the rind may dry out and cause the taste to become sour and gives off unpleasant-bitter aftertaste.[5]
