La vache qui rit celebrates its 100th birthday

-

 The iconic “ Vache qui Rit” (Laughing Cow cheese) celebrates its 100th birthday in 2021.

One of my favourite snack as a little girl was a slice of fresh baguette (Baguette put forward as France cultural status at UNESCO) and a triangle of “Vache qui Rit!” 

 “La Vache qui Rit” is a brand of processed cheese famous for its spreadable texture and wedge shaped portions. The cheese consists of a blend of cream, milk and fresh and aged cheeses, particularly Comté, which is then pasteurized.

Leon Bel, a cheese maker based in the Jura, originally created the famous cheese triangle in 1921. The product was revolutionary, both for its wrapped individual portions and the special formula (still a secret to this day) which enables the cheese to stay fresh for a longer period. 

Initially, “La Vache qui Rit” (Laughing Cow) was sold in a round metal tin featuring an image of a white cow on a red background behind a black gate. In 1924, Benjamin Rabier created the new branding featuring the jovial smiling cow.



The picture above shows the progression of the branding of the vache qui rit.

A few facts:

  • The Laughing Cow is the fourth biggest cheese brand in the world and is sold in more than 130 countries.
  • 121 triangular portions are produced every second
  • Ten million servings of the cheese are enjoyed every day. If you stacked up all the triangles, it would reach the height of 500 Eiffel Towers.

Many events are planned throughout the year to celebrate the 100th birthday – some locally and some nationwide including TV programs.

The celebrations include a 2-day cycling race on the 22nd / 23rd May. Starting in Lons-Le-Saunier (the home of the cheese), the event will offer three different routes of varying lengths and difficulties to suit all ages and abilities. All participants will receive an anniversary jersey.



Keep your eyes opened for various branded products soon available in shops to mark the occasion.

 

 

 

 

 

Comments

Post a Comment

Popular posts from this blog

Pear Almondine

-
Image
This recipe is from one of my favourite chefs, Raymond Blanc, and was demonstrated live last Saturday on his ITV programme  "Simply Raymond". "Tarte aux poires et aux amandes" translates into English as "Pear Frangipane tart or Pear Almondine".   Frangipane,  an almond-flavoured sweet pastry cream, is widely used in France in various desserts, pastries and cakes. Serves 6 to 8 people Preparation time: 15 minutes Cooking time: 20 to 25 minutes + 10 minutes cooling time. Ingredients 100 g unsalted butter, room temperature 100 g caster sugar 100 g ground almonds 1 teaspoon cornflour 1 egg, medium, organic/free-range 1 teaspoon vanilla extract 8 pear halves, tinned or from a jar 80 g melted butter to brush the inside of the tart ring or use spray oil To serve A handful flaked almonds (for extra flavour, first toast them in a dry pan) Icing sugar, for dusting Method Preheat the oven to 160°C. Place a tart ring, about 18cm x 2cm, on a lined baking tray
Read more

Saint Agur, new potatoes and chorizo frittata

-
Image
Recipe © Raymond Blanc / Photograph © Chris Terry This dish is best eaten while it’s still warm but can easily be made in advance and served cold. You can add your own twist to this recipe by adding your favourite vegetables, spices, smoked fish or cooked chicken. The Saint Agur   blue cheese gives a savoury note to the frittata and a little sharpness, making the whole dish balanced and delicious. Preparation time: 10 minutes Cooking time: 35 minutes Serves 6 Ingredients 400g Jersey Royal potatoes, quartered 1 red onion, diced 1 clove garlic, finely chopped 3 tbsp olive oil 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 pinch smoked paprika 1 pinch sea salt 120g chorizo, cut into small dice 100g  roasted red pepper, 1cm dice 150g Saint Agur blue cheese, 1cm dice 80g spinach, chopped 8 eggs, whisked Method Preheat the oven to 170ºC. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosema
Read more

Flammekueche

-
Image
  Flammekueche comes from Alsace in eastern France, on the German border. In my previous blog, l'Alsace , we discovered that the boarder has shifted several times between France and Germany. As a result, Alsace has developed a unique identity, with its own language and specialities including dishes such as choucroute garnie , (sauerkraut), Munster cheese and Flammekueche amongst others, The name translates literally as “flame cake,” but flammekueche neither is a cake, nor is it flamed! The tart is actually a cross between a savoury tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a delicious crisp-chewy crust topped with tangy cream, and salty smoky pork.   Serves 4 as a main course Serves up to 12 as a snack Cooking time: 10 to 12 minutes   INGREDIENTS   For the dough    250g/9oz plain flour, sifted, plus extra for dusting     ½ tsp salt     150ml/5fl oz tep
Read more