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‘chick cheese’

Bibeleskaes servi dans une brasserie de Strasbourg.

Originally made from curdled milk, oats and bran, bibeleskaes was originally fed to baby chicks—hence its name, ‘chick cheese’.

Humans decided they liked it too, so much so that it’s now a traditional dish in Alsace and Moselle. Today it’s a by-product of Munster: drained unsalted curd is mixed with fresh cream, garlic and chives, seasoned with salt and pepper, and often served with boiled or baked potatoes.

Cheese and dairy

Grand Est

Text © Dana Facaros

Image by Gokimines