 | You can help expand this article with text translated from
the corresponding article in French. (September 2019) Click [show] for important translation instructions.
|
| Sarasson | |
|---|---|
 | |
| Country of origin | France |
| Source of milk | Domestic cow, Goat [1] |
| Pasteurized | No |
| Texture | Cream cheese |
Related media on Commons | |
Sarasson (French pronunciation: [sa.ʁa.sɔ̃]) is a French dairy product resembling fromage blanc made from buttermilk. [2] It is traditionally produced in the French departments of Loire, Ardèche, Haute-Loire and Puy-de-Dôme. In the 1600 textbook of agriculture Théâtre d’agriculture et mesnage des champs, Olivier de Serres mentions the product.
See also
References
- ^ Henry, D. (2018). How to eat a peach: Menus, stories and places. Octopus Books. p. 102. ISBN 978-1-78472-514-3. Retrieved 24 September 2019.
- ^ Gaudry, F.R. (2018). Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France. Artisan. p. 316. ISBN 978-1-57965-876-2. Retrieved 24 September 2019.
 | This French cheese-related article is a stub. You can help Wikipedia by expanding it. |
| You can help expand this article with text translated from
the corresponding article in French. (September 2019) Click [show] for important translation instructions.
|
| Sarasson | |
|---|---|
|
| |
| Country of origin | France |
| Source of milk | Domestic cow, Goat [1] |
| Pasteurized | No |
| Texture | Cream cheese |
|
Related media on Commons | |
Sarasson (French pronunciation: [sa.ʁa.sɔ̃]) is a French dairy product resembling fromage blanc made from buttermilk. [2] It is traditionally produced in the French departments of Loire, Ardèche, Haute-Loire and Puy-de-Dôme. In the 1600 textbook of agriculture Théâtre d’agriculture et mesnage des champs, Olivier de Serres mentions the product.
See also
References
- ^ Henry, D. (2018). How to eat a peach: Menus, stories and places. Octopus Books. p. 102. ISBN 978-1-78472-514-3. Retrieved 24 September 2019.
- ^ Gaudry, F.R. (2018). Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France. Artisan. p. 316. ISBN 978-1-57965-876-2. Retrieved 24 September 2019.
|
| This French cheese-related article is a stub. You can help Wikipedia by expanding it. |