Piaulage: The term "piaulage" is only used for rocamadour, which is a small white goat's cheese puck from Quercy (region in the south-west of France), which should preferably be eaten when it has an elastic and creamy paste. , that is to say when it "peeps", between the crust and the heart of the little cheese.
Peeping designates a skin that slips on the dough and is no longer united, which reveals a creamy and shiny layer, a little sticky and runny, more or less developed...
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