Carre de l'Est
Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.
Key Facts
| Country of Origin | France |
| Specific Origin | Lorraine, eastern France |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Washed |
| Texture | Soft |
| Flavor | Smokey |
| Colors | Pale yellow |
| Forms | Small square, 330 g |
| Age | 5 weeks |
| Alternative Spellings | Carré de l'Est |
What is Carre de l'Est Cheese?
Carre de l'Est comes from Lorraine in eastern France. The name explains both the shape and the territory: carre means square, and Est means east, since most of the production sits in the eastern departments of Marne, Haute-Marne, Meuse, Yonne and the Vosges. It reached the market in 1939.
Cheesemakers use pasteurized cow's milk and a method close to the one used for Camembert, though this cheese turns out firmer and less runny. It ripens for five weeks. Production runs from March to October, and the best wheels are made between May and August.
Each head is small and square and weighs 330 g. The paste is stretchy and melts in the mouth. The rind is red, damp and sticky to the touch, and sometimes carries a coat of white mold. Fat content is 40 to 45 percent.
How Does Carre de l'Est Cheese Compare?
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