Wisk | Premium Culinary and Pastry Ingredients in the Philippines - WISK

Easily identifiable, due to its log shape, but especially by its straw running through it. Its rind is ashy with charcoal. Its white paste is supple, with a goaty taste that asserts itself with maturing. Its paste becomes firmer and its flavors more frank, slightly salty. Its reputation is well established! Made in Touraine, already mentioned by Balzac in 1841, the origin of this cheese dates back to the 8th century, after the Battle of Poitiers, Arab women taught the peasants of the region how to make goat cheese. The know-how has never changed: molded with a ladle in troconical containers, drained for 36 to 48 hours, comes the delicate moment of unmolding. In order not to break the cheese, a rye straw (now laser engraved with its name and authentication number) is inserted right through. In addition to solidifying it, the straw will act as a drain to aerate the cheese.