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Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
The high fat content results from the crème fraîche that is blended with full fat cow's milk during the cheese-making process. [3] [4] [1] Small rounds are aged for one week and may be considered Brillat-Savarin, while larger rounds are aged two weeks or more. [2] Délice de Bourgogne is mild and slightly acidic in taste, like rich sour cream ...
Burgundy (/ ˈ b ɜːr ɡ ən d i / BUR-gən-dee; French: Bourgogne ⓘ; Burgundian: Bregogne) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century.
Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal's blood, and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday. [7]
The history of Viennese snails Viennese snails, or Wiener Schnecken in the local German language, were a major source of protein in the early 19th century, mostly for poor folk, just as they’d ...
Map of major AOC cheeses – the size of the symbol equates to the size of production. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.
While today you may only think of American cheese as those individually-wrapped packets you find at the grocery store, American cheese has a long history and has had many variations. In fact, the ...
Morbier (French pronunciation: ⓘ) is a commune in the Jura department in the Bourgogne-Franche-Comté region in Eastern France. [3] From 1680 to 1920, Morbier was, with Morez, the centre of Comtoise clock production. It gave its name to the Morbier cheese, which is produced in a larger area in the Jura Mountains. [4]