Caillebotte: Caillebotte is a curdled milk under the action of enzymes of animal or plant origin (and not by fermentation), traditionally consumed as a dessert in the west of France, mainly in Poitou and Charentes, in passing through Anjou, Brittany and the Basque Country.
The strewn produced in the coastal regions of Charente-Maritime is the same product but it is drained, while the curd retains, for the most part, the ...
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