Caprice cheese
White paste and rind cheese, with a creamy texture having shades of cream.
Caprice cheese history
Once difficult wartime had gone away, French people aimed to recover the pleasure of consuming high quality products. After a five-year investigation, Jean-Noël Bongrain introduced “Caprice des Dieux”, Caprice Cheese, to the world, a unique soft paste cheese with elements that made it clearly different from cheeses already in the market of the time. Officially introduced in 1956, it was - and it continues being - the most refined cheese.
It is the first French cheese to be elaborated in an oval shape that transgressed the standardization of the circular and square boxes that filled the dairy shelves; this diamond shaped delicacy offered a unique soft texture that made it different from other cheeses that were too dry or too mature.
In 1964 its glory was international. Minister of Agriculture introduced Jean-Noël Bongrain with the French Good Taste (Bon Goût Français) Gold Cup in rewards to his creation. Later, as the movement of consumers was going through its golden time with 50 million consumers, Caprice des Dieux was one of the first to show the Best-Before its elaboration date. As years went by it became, little by little, in part of French life.
Characteristics
Exquisite soft paste French cheese of unique recipe, with white molt on its surface (edible).
It is recognized for its immaculate rind and double texture, soft and unctuous at a time, with shades of cream. Its ovoid shape gives it the feature of variable flavor in the same tart.
Its white velvety skin provides it with a particular flavor. Luxurious, soft and buttery, it is a cheese that tastes lush and easily melts on the tongue, but it has not the liquid texture associated to Brie.
It has a pure taste, with no bitter trace, and a very creamy texture. It is also a good source of calcium and it is full of vitamins, minerals and proteins.
It is recommended to keep the cheese at a temperature from 2º to 8º C, leaving it at room temperature half an hour before consuming.
Presentation
- Unit: 150 g.
- Box: 12 units, 150 g. a unit.
- Gastronomic version: 9 units, 150 g. a unit.
Gastronomy
Flavor development
- Beginning of maturity Center: White and firm
- Semi maturity Center: small and firm
- Complete maturity All creamy
Nutricional information
Portion: 30 g. (1 slice)
| Amount per portion | % VD (*) | |
|---|---|---|
| Energetic value | 90 kcal = 317 kj | 5 |
| Carbohidrates | 0,0 g | 0 |
| Proteins | 5,8 g | 8 |
| Total fat | 7,5 g | 14 |
| Saturated fat | 4,8 g | 22 |
| Trans fat | 0 g | (-) |
| Dietary fiber | 0 g | (-) |
| Sodium | 115 mg | 5 |
| Calcium | 196 mg | 20 |
(*) Daily Values for a 2000 Kcal or 8000 kj diet. Daily values can be higher or lower depending on energetic needs.
