outer Vin Blanc is a French cheese speciality, with which different cheese places can be used. For the production of the cheese wine is given to a container and put on a rust over it a cheese. The cheese does not come thereby with the wine directly into contact. Are used above all goat cheese as for instance a Saint Marcellin. The cheese remains two to three weeks in the container. The evaporating wine penetrates the cheese, aromatizes it and leaves the cheese paste damp and soft becomes.

outer Vin Blanc become particularly in Lyon verzehrt. The French kitchen knows still another number of further prescriptions, which developed finally from the desire to make perishable cheese more durable. Among the similar prescriptions above all ranks outer de Marc, in addition, Le Pitchou or Crottin de Berry l'Huile d'Olive.

Articles in category "Ar outer Vin Blanc"

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