Remoudou
Remoudou is a type of cheese originating from Belgium. It is known for its distinctive flavor and texture, which are a result of the unique production process.
History[edit | edit source]
Remoudou has a long history in Belgium, with records of its production dating back to the 16th century. It is named after the Walloon word remoudre, which means 'to milk again'. This refers to the traditional method of making the cheese, which involves a second milking of the cows.
Production[edit | edit source]
The production of Remoudou begins with the milking of cows. The milk is then heated and rennet is added to cause coagulation. The curd is cut into small pieces, drained, and then pressed into molds. The cheese is then aged for a period of time, which can vary depending on the desired flavor and texture.
Characteristics[edit | edit source]
Remoudou is a semi-soft cheese with a creamy texture. It has a strong, pungent flavor that is often described as earthy or nutty. The cheese is typically round in shape and has a natural, edible rind.
Uses[edit | edit source]
Remoudou is often used in cooking, particularly in traditional Belgian dishes. It can also be enjoyed on its own, or paired with bread, fruit, or wine.
See Also[edit | edit source]
References[edit | edit source]
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