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Coopérative: dairy with local milk producers in an area that have joined to produce cheese. In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France ...
Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.
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 ...
A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk. Nguri: A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. Rubing
Roule cheese is a French cheese with a soft and creamy texture, that is usually flavoured with herbs and garlic. [1] It was initially made by the Tablanette Fromagerie in the 1980s in the Centre region of France. About 45% of its calories come from fat.
Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région).
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Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. [1] The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. [ 2 ]