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The Normande is a dual-purpose dairy breed, kept principally for its milk. Annual yield is 6595 litres in a lactation of 316 days. The milk has 4.4% fat and 3.6% protein. It is particularly suitable for making butter and cheese. [3] The meat has good flavour and is marbled with fat. [3]
In the past, it produced 5,000 kg [18] of milk per lactation for local consumption, and this delicious milk contributed to the reputation of Charente-Poitou butter. It was also used as a working animal. Today, their milk is used almost exclusively for calf rearing, and there was only one dairy farm in 2004.
The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.
It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia). For this reason, it has been referred to as 'colonel', as the rings ...
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mould is filled with several thin layers of cheese and ...
Neufchâtel is the oldest of the Norman cheeses, having likely been made as early as the 6th century, [3] and known to have been made between 1050 [4] and 1543. [3] For the end-of-year festivals during the Hundred Years' War, stories say that young girls offered heart-shaped cheeses to English soldiers to show their affection.
Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [2] [3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream. Poulette: mushrooms finished with chopped parsley and lemon juice
Gail Borden Jr. (November 9, 1801 – January 11, 1874) was an American inventor and manufacturing pioneer. He was born in New York state and settled in Texas in 1829 (then part of Mexico), where he worked as a land surveyor, newspaper publisher, and food company entrepreneur.