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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 ]
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).
Fourme d'Ambert (French pronunciation: [fuʁm dɑ̃bɛʁ]) is a semi-hard French blue cheese.One of France's oldest cheeses, it dates from as far back as Roman times. [verification needed] [1] It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.
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. [230] It is also produced in the provinces of Lecco, Lodi, and Milan.
Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet.
Cantal cheese has a fat content of 45%. It is used in soups, salads, aligot potatoes, cheese fondue and gratins. Cantal Fermier, like all cheeses made from raw milk, may contain Listeria bacteria on the crust, which should therefore be discarded; it is also not suitable for children, the elderly, or immunocompromised persons.
Cheese was made during this period, and mostly stored before bringing down in autumn. [14] Often the same cows and herders made a different kind of cheese from winter milk, and protected varieties may require summer (or winter) milk. [15] The Alpine process introduced three innovations.
It is made from unpasteurized cow's milk called "crude" or raw milk, from the above-described zone d'appellation contrôlée. This soft white cheese is formed into flat cylinders, with two common dimensions: little Munster gérômé has a 7–12 cm (2.8–4.7 in) diameter; big Munster gérômé (commonly just called Munster) has a 13–19 cm (5 ...