About Us
THE STORY BEGINS WITH A LARGE CHEESE FACTORY WITH A BRIGHT FUTURE
In the kitchen, it's all about balance. To win the hearts of gourmets, your talents as a Chef are essential. But so are the quality of your ingredients! That's why Formaggio Fiore offers you only the finest products from the Tunisian terroir. By offering you specialties typical of these regions, Formaggio Fiore honors the traditional and historic side of certain specialty shops.
WHAT DOES FAT CONTENT MEAN?
The fat content of the cheese is calculated on the dry extract. In other words, it's as if all the water in the cheese had evaporated, and the fat content was calculated on the residue when the water had disappeared. On average, our cheese contains 50% to 70% water. So in reality, if a cheese has a moisture content of 70% and a fat content on the dry matter of 50%, this means that it actually contains 15% fat on the whole of its weight. This puts an end to the preconceived notion that "cheese makes you fat". If you abuse it, maybe. But hamburgers, pizzas, peanuts and other pre-prepared dishes are far more fattening than cheese, so the cure for all ills is moderation.
"This lesson is worth a cheese, no doubt." Jean de La Fontaine.
CAN CHEESE BE FROZEN?
Like all other foods, cheese can always be frozen, but for no longer than three months. Of course, you mustn't refreeze it or leave it out too long before eating it. The only problem you may encounter is the external appearance. In fact, when a frozen cheese comes into contact with the ambient air, it undergoes a thermal shock which, if it is soft and therefore moist, will make it run, and if it is pressed, will make it crumbly. But frozen cheese retains all its nutritional qualities.
HOW TO STORE CHEESE?
The best way to store cheese and perfect its maturing process is in a cool, dark, well-ventilated, slightly damp cellar. If you don't have such a place, you can store cheeses in the vegetable drawer at the bottom of the fridge, but take a few precautions: Leave the cheeses in their original packaging, and wrap them in cling film to prevent them from absorbing odours. You can place a sprig of thyme or bay leaf in the cheese drawer to mask the smell of strong cheeses. Before packing, always take the time to wipe firm or semi-firm cheeses with absorbent paper to slow down the development of mould. Remove your cheese from the fridge an hour before eating. Enjoy it without the crust, with a crusty loaf of leavened white bread and, why not, some fruit (figs, pears, grapes, melons, etc.).
