St.Claude

St.Claude

  St. Claude is a small, square, goat's-milk cheese made in the vicinity
of St. Claude, in the Department of  Jura, France. The milk is curdled
with rennet, and the curd is place in molds for 6 to 8 hours. The cheeses,
which are salted on the surface, may be eaten fresh or may be ripened in a
cool, moist cellar. The cheeses weigh between 4 and 8 ounces.


From George P. Sanders, Cheese Varieties and Descriptions,
USDA Handbook No. 54, 1953