Chaud biloute

Chaud biloute is a traditional cheese originating from the city of Saint-Aubin in the Nord department. The cheese is made from thermized cow’s milk, and it’s sold in a wooden box. After 4 weeks of maturation in cellars, it’s ready for consumption.

Underneath its brine-washed rind, the texture is soft, yielding, supple, and dotted with irregular eyes throughout the paste. The aromas are slightly pungent due to the washed rind, while the flavors are milky and creamy. This cheese is typically placed in the oven for a few minutes until it becomes gooey and runny, and it’s then served as an appetizer with fresh bread or a crusty baguette.