This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
caillebotte
curds
If Little Miss Muffet had been Petite Madamoiselle Muffet, she would have been eating caillebotte when the spider sat down beside her; its a mix of curds and whey, produced by animal or vegetable enzymes (ie using the flower of the cardoon) and not by fermentation, and still occassionally consumed as a dessert in the west of France.
Elsewhere it is known as caillé, caille or mamia.
Text © Dana Facaros
Image by Pancrat