While in France I tasted a bouyguette cheese, formed into the shape of a fat baguette, with a thin white bloom. The paste is very creamy and bland. I have a vague idea of how to make this cheese. Because of its size, I'm assuming a rennet curd. But at the same time the curd is very smooth and creamy and in the bouyguettes I tasted there did not seem to have significant ripening.
Does anyone have an idea of how the curd for this cheese is formed?
