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Edel de Cléron Cheese

This is a small round of cheese made from pasteurized cow's milk. The cheese is aged for about 3 weeks in brine, then wrapped in cloth and then tree bark.

Inside, the cheese gets quite runny, so that you eat it with a spoon. The rind is also edible, with a white mould on it.

Edel de Cléron is similar to Vacherin. It is made by Fromagerie Perrin Cléron in Franche-Comté, the same area as are the Swiss and French Vacherins.

It is quite expensive. The price can go up to $25.00 US a pound / 450g (2004 prices) depending on where you buy it.

History Notes

Edel de Cléron is made by the Fromagerie Perrin Cléron, in Cléron, in Franche-Comté. The dairy was founded in 1965 by Jean Perrin and his wife. When he died, his wife and two sons took over the business, with Jean Luc going to a business school for dairy in Mamirolle. It was Jean Luc who invented the "Edel de Cléron" cheese. It is called "Edel" because of the powdery white covering on the rind, as being remiscent of "Edelweiss".

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Edel de Cléron (French)


Oulton, Randal. "Edel de Cléron Cheese." CooksInfo.com. Published 20 January 2004; revised 31 July 2005. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/edel-de-cleron-cheese>.

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