Faisselle - Wikipedia
|Country of origin||France|
|Source of milk|
|Weight||500 g (18 oz) to 1 kg (2.2 lb)|
|Related media on Commons|
Faisselle is traditionally produced in the centre of France, but because its name is not protected, it can be produced anywhere else in the country. The cheese produced elsewhere uses pasteurized milk to make it appealing to a wider customer base.
Faisselle is often eaten as a savory dessert served with salt, pepper, and either chives or shallots. It is also eaten as a sweet dessert, served with sugar or honey. It is used as an ingredient in a number of dessert dishes, including cakes and tarts.
- Dilling, E.; Ball, N. (2015). My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. Skyhorse Publishing. p. pt278. ISBN 978-1-63450-864-3. Retrieved December 9, 2017.
- Labro, Camille (2 May 2014). "La faisselle rafraîchit les idées". Le Monde (in French). Retrieved 19 March 2016.
- The dictionary definition of faisselle at Wiktionary
- Media related to faisselle at Wikimedia Commons