Céléres

Céléres are a type of French cheese that originated in the Cévennes region of southern France. This region is known for its rugged terrain and harsh climate, which has influenced the development of its unique cheeses. Céléres are typically made from a blend of cow's and goat's milk, although some variations may use only cow's milk. The milk is pasteurized and then allowed to ferment naturally, which gives the cheese its characteristic tangy flavor.

The cheese is made using a technique called caillage, where rennet is added to the milk to curdle it. The curds are then cut, heated, and stirred to form a smooth, homogeneous mass. This mixture is placed into molds, where it is pressed to remove excess whey. The cheese is then aged for several weeks to several months, depending on the desired level of maturity. During this time, it is typically wrapped in cloth or placed in a cool, humid environment to promote the growth of beneficial bacteria and molds.

Céléres are known for their firm texture and mild, slightly nutty flavor. They are often used as a table cheese, enjoyed on their own or with crackers and fruits. Some varieties may be more suitable for cooking or melting, depending on their age and fat content. Céléres are also appreciated for their versatility and ability to pair well with a wide range of dishes, from charcuterie boards to salads.

The production of Céléres is a traditional craft in the Cévennes region, and many local artisans continue to preserve and pass down these techniques. The cheese is protected by various appellation d'origine contrôlée (AOC) designations, which ensure that it meets specific quality and production standards. These designations help to maintain the integrity and authenticity of Céléres as a unique and delicious French cheese.