Caillebotte is a fresh unripened cheese from western France. Historically, the curd was made with plant-based enzymes derived from thistle plants to make callebotte à la chardonette, but the cheese is now made with conventional rennet .

Characteristic of: French cuisine
Categories: Cheese Cow's milk cheese
Also known as:
Wikidata ID: Q47092332
Wikipedia title: Caillebotte
References:
Wikipedia article: Caillebotte

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