Within the scent of dust
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Rotten Bressan was as soon as produced on farms in Aisne and Saone and the Loire. As we speak, solely a few cheese producers commemorate their manufacturing: Justine and Vincent Thévenet, who are not looking for this humble and little-known delicacy to vanish.
He has a humorous face and an ungrateful title. With a yellowish sculpting clay texture and repulsive flames, Rotten Bressan would not appear destined to grow to be fashionable and shine within the culinary advertising and marketing scene. Admittedly, this cheese is not essentially “Instagrammable”, but it surely does have story. A historical past intently linked to the area of Bresse, within the northwest of the division of Ain and within the east of Saône-et-Loire. A rustic of bocage, wealthy soil and luxurious grass, whose poultry, the one one on the earth that advantages from managed designation of origin, has constructed its gastronomic popularity.
Rotten was born on low farms fabricated from adobe and dirt bricks out of a have to protect cow’s milk, which was used to make butter or cream. In winter, peasant girls would let this uncooked skimmed milk curdle and pour it right into a fabric lined with ashes. The cheese matured for a lot of months, therefore the title “rotten”. noticed in dialect. The classifier, nevertheless, will not be very nice, however common, inflicting getting old and fermentation. Together with uncooked and boiled, rotten is without doubt one of the three peaks of the “culinary triangle”. Anthropologist Claude Levi-Strauss described: “Cooked is a cultural transformation of uncooked, and rotten is a pure transformation.”
“Winter was dinner”
Maturation “from outdated” as their shoppers say, Justine and Vincent Thévenet admit that they haven’t but totally mastered it. …