Previous | Next

Pavé Blésois is a soft cheese made in Sologney, France from raw goat's milk.

It is made in a flattened square brick shape, like a rectangular paving brick -- thus its name. The cheese is 3 to 4 inches (8 to 10 cm) wide, 5 inches (12 1/2 cm) long, and up to 1 1/4 inches (3 cm) thick. Each cheese weighs about 10 oz (300 g.)

The silvery-blue rind is coated in wood ash.

Pavé Blésois Cheese is made in the spring and in the summer. The curd is both uncooked and unpressed.

It is sold both fresh and aged. It is aged 2 to 3 weeks for fresh sale; when aged 6 to 7 weeks, the interior becomes firmer and somewhat flaky.

Nutrition
Pavé Blésois Cheese contains 45% milkfat.

Also called:

See Also:

Humboldt Fog Cheese, Morbier Cheese, Pavé

Other entries for: Goat's Milk Cheeses

Brousse du Rove, Capricorn Goat's Cheese, Chevre Noir, Chevrot Cheese, Gevrik Cheese, Goat's Milk Cheeses, Humboldt Fog Cheese, Pantysgawn Cheese, Pavé Blésois Cheese, Pavé de Chirac Cheese, Picodon de Chèvre, Selles-sur-Cher, St Tola Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping