Tempete
Canquillote, also called Fromagere and Tempete, is a skim-milk cheese
made in eastern France. The milk is curdled by souring, after which it is
heated slowly and the whey removed. The curd is pressed and then broken
up and allowed to ferment at a temperature of about 70 F. for about 2 or 3
days, with frequent stirring. After the characteristic flavor has
developed,
the curd is warmed and stirred. Water, salt, eggs, and butter are mixed
with the curd, and it is pressed in molds of various shapes.
From USDA Handbook No. 54, Cheese Varieties and Descriptions,
George P. Sanders, 1953
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