Search results
Results from the WOW.Com Content Network
The pitted appearance of the crust of Cantal vieux is a result of the activity of cheese mites. According to the time of aging, three varieties are distinguished: Cantal jeune (aged 1–2 months) [1] Cantal entre-deux or Cantal doré (aged 3–9 months) [1] Cantal vieux (aged more than 8 months). [1] These are all available as fermier and ...
Salers (French: Le Salers) is a French semi-hard cheese originating from Salers, in the volcanic region of the Cantal mountains of the Massif Central, Auvergne, central France. [1] It is a pressed, uncooked cheese, sometimes made from Salers cow's milk (it's then called "Tradition Salers"), between 15 April and 15 November. [1]
Say goodbye to cheese substitutes! These aged cheeses are way easier on the stomach than others. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways ...
Traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d'Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. [4] Other cheeses are also used in place of Tomme, including Cantal, [5] mozzarella [6] and Laguiole. The choice of cheese is important, and ...
Going vegan or dairy-free doesn’t mean you can’t enjoy a savory, cheesy meal! . Thanks to creative TikTok chefs, there are innovative recipes with cheese substitutes that are just as tasty as ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza. [dubious – discuss]One variant of pasteurized processed cheese dairy products is, according to a hospitality industry source, designed to melt well on pizza, [4] while remaining chewy; this has been described as "artificial cheesy substance that's much quicker and cheaper to ...
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).