Briquette

1. History

"Briquette" or "Brique" cheeses are a French family originating mainly from Normandy and Auvergne, produced since the early 20th century. Initially molded in rectangular wooden forms for easy slicing into portions. The Brique du Forez, linked to Fourme de Montbrison, was traditionally made from goat's milk for family consumption in Forez jasseries.

2. Physical characteristics

The Briquette has a flat rectangular shape from its mold, weighing 200-250 grams on average. Its soft paste is creamy and supple, from quick rennet coagulation and 5-7 hours draining. The crust is flowery and natural, aged 10-20 days on racks, sometimes marked by them.

3. Taste profile

It offers a mild, creamy taste with a melting texture highly appreciated. Goat's milk versions gain acidity and character with age, while cow's milk ones remain neutral and indulgent year-round. Sheep variants provide subtle milky richness, ideal for delicate palates.

4. Production zone and period

Mainly produced around Puy-en-Velay in Auvergne (Puy-de-Dôme), Forez, Lot, Mayenne, and Normandy. Farm versions use raw local milk collected nearby. Periods vary by milk: goat May-September, sheep April-August, cow year-round.

5. Certification

No specific AOC, AOP, or IGP certification for generic Briquette. Some artisanal or farm productions highlight traditional know-how, but without protected label. Industrial versions like Cœur de Lion use pasteurized French milk.