Faisselle
Eating out in France you will sooner or later find Faisselle on the menu, normally as an alternative to the cheese plate as dessert. On grand 4 course and up menus you can also encounter it as a small dish between the main course and sweet dessert.
Faisselle is an unsalted, soft and very fresh curd cheese either made from cow's or from goat's milk. It is a bit like Mascarpone, only fresher, lighter and more subtle in taste.
Nowadays they are filled into plastic cups with holes on the side and are stored in a group of 12 or more in an outer container. In the old times they used earthenware cups. Initially the curd is nearly liquid, but over time the excess whey flows through the tiny wholes in the outer container. Sitting in this "whey bath" keeps the faisselles moist and fresh.
Especially authentic is the Faisselle de Chèvre, soft curds which barely hold together with a fresh, subtle flavor reminding you a bit of hey and only with the slightest hint of sourness. They are light and lofty, a pleasure to eat.
