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Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. [ 1 ]
Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. [1] ... It is also eaten as a sweet dessert, served with sugar or honey. [2]
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 (depending on the AOC/PDO regulations for specific cheeses).
Cancoillotte or cancoyotte (French pronunciation: [kɑ̃kwajɔt] ⓘ or [kɑ̃kɔjɔt] ⓘ) is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, [1] but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy.
The hard raw milk cheese is released after 2 1/2 years, and the extra aging results in rich, nutty, umami flavors, says Clarke. "That's a wheel from 2022. The fact that somebody has been taking ...
Salva Cremasco is a table cow's milk cheese made with raw curd in Crema. It is a washed-rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of Lombardy and produced particularly in the area of Crema, Bergamo, and Brescia. [228] It is also produced in the provinces of Lecco, Lodi, and Milan.
The Swiss Vacherin Mont d'Or is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. [ 4 ] [ 6 ] It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese . [ 7 ]
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.