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Caillebotte, lait caillé avec de la présure

If Little Miss Muffet had been Petite Madamoiselle Muffet, she would have been eating caillebotte when the spider sat down beside her; it’s a mix of curds and whey, produced by animal or vegetable enzymes (ie using the flower of the cardoon) and not by fermentation, and is still occassionally consumed as a dessert in the west of France.

Elsewhere it is known as caillé, caille or mamia.

Cheese and dairy

Nouvelle Aquitaine

Text © Dana Facaros

Image by Pancrat