Sarasson

You can help expand this article with text translated from the corresponding article in French. (September 2019) Click [show] for important translation instructions. View a machine-translated version of the French article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Sarasson]]; see its history for attribution. You may also add the template {{Translated|fr|Sarasson}} to the talk page. For more guidance, see Wikipedia:Translation.

Sarasson
Country of origin	France
Region	Forez, Vivarais, south parts of Livradois, north parts of Vel
Source of milk	Domestic cow, Goat[1]
Pasteurized	No
Texture	Cream cheese
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Sarasson (French pronunciation: [sa.ʁa.sɔ̃]) is a French dairy product resembling fromage blanc made from buttermilk.^[2] It is traditionally produced in the French departments of Loire, Ardèche, Haute-Loire and Puy-de-Dôme. In the 1600 textbook of agriculture Théâtre d’agriculture et mesnage des champs, Olivier de Serres mentions the product.

1. ^ Henry, D. (2018). How to eat a peach: Menus, stories and places. Octopus Books. p. 102. ISBN 978-1-78472-514-3. Retrieved 24 September 2019.
2. ^ Gaudry, F.R. (2018). Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France. Artisan. p. 316. ISBN 978-1-57965-876-2. Retrieved 24 September 2019.

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