category: food/groceries: milk and dairy products: cheese

Pyramide cheese, de.: Pyramidenkäse

Pyramide cheese is the French cheese variety with the most noticeable form. The pyramid is characteristic for many Chèvre – or goat's milk – cheeses. They are produced almost exclusively in the Départment Indre in West France. The pyramids have an average height of 11 cm and a square bottom with side lengths of 6.5 to 7 cm. The top is usually more of less truncated.

Pyramide cheeses are divided into white and black varieties. The black varieties are coloured with fine edible vegetable ash that extracts water from the young cheese. White Pyramides turn slightly brown when ripened, black varieties turn grey. The colour is thus an indicator of the ripeness of the cheese. The interior is the same in all Pyramide cheeses. It is white and soft, sometimes slightly crumbly, and has a strong taste of goat.

See also:
albumin cheese,
blue cheese,
pasta filata cheese,
dessert cheese,
extra-hard cheese,
fat in dry matter,
fat levels,
pulled curd cheese,
fresh cheese,
yellow mould cheese,
yellow smear,
semi-hard cheese,
hard cheese,
cheese varieties,
cheese rind,
rennet,
rennet cheese,
storage cellar,
whey cheese,
grating cheese,
raw milk cheese,
red mould cheese,
red smear,
sour milk cheese,
cheese suitable for slicing,
sweet milk cheese,
soft cheese and
blue-white cheese.

Visitors of this page also viewed: