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faisselle
soft cheese sold in its own little mould
Made of raw sheep, cow or goat’s milk, this fresh white cheese is the closest French equivalent to cottage cheese, strained and sold in a small mould called a faisselle. It’s a style of cheese making that goes back at least to the Bronze Age—if not earlier.
Faisselle can be eaten with savoury dishes (people like it with chives or piment d’Espelette) or as dessert with sugar, fruit compôte etc, or used for making a gâteau à la faisselle—a French cheesecake.
Text © Dana Facaros
Images by Joanbanjo, Marianne Casamance