Pithiviers aux Poivre. Kuvona / Getty Images via Canva Pro.
Pithiviers au foin (aka Bondaroy au foin) is a soft, round cheese with a velvety rind like Brie.
It is made from pasteurized cow’s milk. The curd is uncooked and unpressed. The cheeses are sprinkled with hay. (There is also a version sprinkled with peppercorns instead, as shown in photo above. [1]Pithiviers au foin. Accessed April 2022 at https://www.leguidedufromage.com/pithiviers-au-foin-io301.html )
The cheese are aged 3 weeks.
Each cheese is about 12 cm wide, 3 cm thick (5 inches x 1.25 inches), and weighs about 300 g (10 oz.).
Pithiviers au foin was traditionally made in the city of Pithiviers, near Orléans, France. Today it is mainly manufactured by Fromagerie P. Jacquin & Fils based in La Vernelle in the départment of Indre. [2]Pithiviers au foin. Accessed April 2022 at https://www.leguidedufromage.com/pithiviers-au-foin-io301.html
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Nutrition
Pithiviers au foin has a 45% fat content.
History Notes
Pithiviers au foin used to be made in the summer, preserved wrapped in straw, and was given to workers to eat during fall harvests.
During World War II, a concentration camp for 18,000 Jews was located at Pithiviers from 1941 to 1943. Most were sent on to Auschwitz in 1942.