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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.
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La Fauxmagerie Ltd [1] (from French faux "false" or "imitation" and fromagerie "cheese shop") is the UK's first vegan cheese shop. [2] [3] It sells plant-based substitutes for dairy cheese, [4] operating a retail store in London's Shoreditch area as well as selling online and wholesale. [5]
Pié d'Angloys is a French cheese from Burgundy. It is a soft cheese with a white rind that continues to ripen in the packaging. The taste is mild and creamy and the cheese is soft and spreadable. [1] [2] The name means "Englishman's foot". The cheese was originally marketed by cheese factory Fromagerie Paul Renard in the Yonne district of ...
Savencia Fromage & Dairy, named Bongrain until 2015, [2] is a French food company specializing in the production of cheeses. Brands include Saint Agur Blue, Saint Albray, Etorki, Alouette and Pié d'Angloys. An independent family group, it is owned by the Bongrain family, via the Savencia Saveurs & Spécialités Group, a holding company which ...
Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%. [4] Ultrafiltration also retains the whey proteins in the cheese, and increases the yield in terms of processing volume, reducing the cheese making process from eight weeks to two weeks.
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France.Its name comes from a small commune also called Abondance.A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety.
This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used. [6] [7] Historically, production has been: 3,067 tonnes (in 2003) 60 producers (in 2003)