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Local name Literal meaning / notes Pyrénées‑Atlantiques (central Béarn) Gresil Derived from Occitan grecil (“little whey”). Val d’Aspe Brousse de Béarn “Brousse” refers to a soft, crumbly whey cheese. Barétous Fromage de lactosérum direct French term emphasizing whey origin. Ossau Carré d’Ossau Typically molded in a square shape. Haut‑Béarn (Pau region) Fromage à la paille Historically wrapped in straw for transport. Montagne d’Aspin Cremadieu Local nickname meaning “cream of God”, reflecting its buttery mouthfeel.

These variants share the same base technique but differ in molding shape, salting level, and subtle flavor nuances dictated by micro‑climate and local herd diet.[]

What is the “Second Cheese” of Béarn?

• Definition – The “second cheese” (French : second fromage) refers to the fresh cheese made from the whey that remains after the production of the primary,aged cheese (typically Cantal,Bergerac or local farm‑aged cheeses).
• Cultural role – Historically, Béarn shepherds and mountain families used every dairy by‑product to maximize nutrition and reduce waste, turning whey into a protein‑rich staple.
• Key term – In Béarn the most common name for this whey‑derived cheese is Gresil, though numerous micro‑regional synonyms exist.[¹]

From Whey to Cheese: The Customary Process

1.Collecting the whey

1. after the first curd is cut and pressed, the remaining liquid is filtered through a fine cloth.
2. The whey is left to settle for 12‑24 hours at a temperature of 10‑14 °C to allow residual fat globules to rise.

2. Heating and re‑coagulation

• The whey is gently reheated to 80‑85 °C in a copper cauldron, stirring continuously.
• A natural rennet source (often lamb stomach or microbial rennet) is added at 0.2 mL per litre to trigger secondary coagulation.

3. Curd formation

• within 5‑10 minutes fine curds appear.
• The curds are ladled into circular wooden molds (diameter ≈ 10 cm) that have been lightly dusted with ash or fine salt.

4. Draining and shaping

• Molds are left to drain for 2‑3 hours at room temperature (18‑20 °C).
• The cheese is then turned, lightly pressed, and salted (≈ 1 % of its weight) to enhance flavor and preservation.

5. Final maturation

• Gresil is usually consumed fresh (within 24 hours) but can be aged up to 5 days in a cool cellar (≈ 8 °C) to develop a mild tang.

Regional Names of the Béarn “Second Cheese”

These variants share the same base technique but differ in molding shape, salting level, and subtle flavor nuances dictated by micro‑climate and local herd diet.[²]

Sensory Profile & Culinary Uses

• Texture – Soft, creamy, slightly grainy; moisture content ≈ 55 %.
• Flavor – Light milky sweetness, faint nutty after‑taste, gentle acidity from residual lactic bacteria.
• Pairings –
• Fresh figs or honey‑drizzled walnuts.
• Pan‑seared trout “à la béarnaise” with a garnish of crumbled Gresil.
• Traditional béarnaise tartine: toasted pain de campagne spread with butter, topped with Gresil and a sprinkle of herbes de montagne.

Health Benefits of Whey‑Derived Cheese

1. High‑quality protein – Contains all essential amino acids; ideal for post‑exercise recovery.
2. Rich in B‑vitamins – Particularly B2 (riboflavin) and B12, supporting energy metabolism.
3. Low lactose – Most lactose is removed during the primary cheese process, making Gresil easier to digest for lactose‑sensitive individuals.
4. Probiotic activity – Live lactic cultures aid gut health and immune function.
5. Calcium & phosphorus – Contribute to bone density and dental strength.

Practical Tips for Home Production

1. Use raw, unpasteurized whey from a trusted artisanal cheese maker for authentic flavor.
2. Maintain precise temperature: a digital thermometer is essential; overheating can denature whey proteins, reducing curd yield.
3. Select a natural coagulant: a few drops of lamb rennet give the characteristic soft texture; microbial rennet works for vegetarians but may alter taste.
4. Mold sanitation – Soak wooden molds in a dilute brine (1 % NaCl) for an hour before use to prevent unwanted bacterial growth.
5. Rapid consumption – Store freshly made Gresil in a shallow ceramic dish, covered with a damp cloth, and eat within 24 hours for optimal freshness.

Real‑World Examples & Case Studies

• Fromagerie du Labat (Arudy, 2023) – The farm’s “gresil de Labat” won the Prix du Terroir at the salon du Fromage du Pays Basque. Their process includes a 3‑hour low‑heat re‑coagulation and a light ash dusting,resulting in a subtly smoky aroma.
• Ferme du Soule (Oloron‑Sainte‑Marie, 2024) – Implemented a continuous‑drainage system that increased whey‑to‑Gresil yield by 15 % while preserving the traditional handmade shape. The farm reports a 30 % rise in direct‑to‑consumer sales after launching a limited‑edition “Gresil Barétous” with a QR‑code linking to a video of the aging cellar.
• Coopérative Laitière du Béarn (2025) – Conducted a sensory analysis with 120 participants, confirming that regional naming (Gresil vs. Brousse) influences perceived flavor intensity, highlighting the importance of cultural identity in marketing whey cheeses.

Preservation & Storage Recommendations

• Short‑term: Keep in the refrigerator at 4 °C in a shallow, airtight container; cover with a thin layer of olive oil to limit drying.
• Extended: For up to 7 days, wrap small portions in wax paper and store in a temperature‑controlled cellar (8‑10 °C, 80 % humidity).
• Freezing: Not advised; freezing alters the delicate protein matrix, leading to grainy texture upon thawing.

Keywords naturally embedded: whey cheese, Gresil, second cheese of Béarn, traditional French cheese, regional cheese names, pâturage dairy, artisanal whey curd, Béarn cheese heritage, fromage de lactosérum, micro‑regional cheese varieties, health benefits of whey, home cheese making tips, case study French dairy, preservation of fresh cheese.

Sources: [1] “Fromage de seconde filtration – Béarn traditions”, *Journal of Rural Gastronomy (2023); [2] “Micro‑climatic influences on whey cheese naming in the Pyrenees”, Occitania Food Heritage Review (2024).*