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Pié d'angloys is a French washed-rind cheese that is somewhat like a Brie.
It has a white crust, ivory coloured inside, and is soft and spreadable. It has a mild, creamy taste that is almost buttery in flavour.
The cheese is made from cow's milk. As it ages, the rind is washed with wine, and the cheese ripens from the outside in. The rind is edible.
Pié d'angloys is made in 7 oz (200 g) sizes, and packed in individual round cardboard boxes with cardboard lids. It continues to ripen in the box.
One brand of Pié d'angloys has been made since 1992 by Fromagerie Paul Renard in Flogny-la-Chapelle on the northern section of the Burgundy canal in the Yonne district of Burgundy. There appear to be at least two other brands, one by "Maison Boursault", and another, Carlsbourg, is made in Belgium.
Nutrition
60% butterfat.
Also called:  Pié d'angloys (French)
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk 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, 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
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