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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 ]
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.
Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses). Some cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d'origine contrôlée (AOC), the highest level of protection. Some are ...
6. Great Value Thick and Creamy Mac and Cheese (Walmart) Price: $1 The pinkish cheese powder didn't look promising, but once it cooked down, the sauce did indeed become thick and creamy.
It is a very small soft creamy white cheese (average weight 35 g) with a flat round shape, around 4 to 5cm wide and a thickness of between 1 and 1.5cm (see illustration) and a thin, soft rind [2] Rocamadour is usually sold very young after just 12–15 days of aging and is customarily consumed on hot toast or in salads.
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.
Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃]) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). [1] It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime.
Chaumes / ˈ ʃ oʊ m / is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France, [1] made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble. [2] Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular ...
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