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Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin. [1] [2] It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light ...
A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
Tomme des Pyrénées is a mild French rustic cheese, sometimes prepared covered with a thin skin of black or brownish wax. [2] [3] In January, 2021, it was ascribed protected geographical indication certification and protection, which links the cheese to its specific geographic origin based upon factors such as quality, reputation or other characteristics.
Muenster cheese: Mild, semi-soft cow's milk cheese with a creamy texture and distinctive orange rind. Excellent for melting in sandwiches and burgers, and pairs well with light beers and fruits. A milder counterpart to the stronger French Munster. [124] Nacho cheese: Texas
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 ...
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
Bleu des Causses (Occitan: Blau dels Causses) is a French blue cheese made from whole cow's milk. [2] Some consider it as a mild variant of Roquefort. [3] The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves.
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