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Le Rustique was created in 1975 in Normandy, France with a recipe of camembert. The brand then launched other soft cheeses including brie, camembert light and coulommiers. Le Rustique is sold in France and over 60 other countries, it is best known for its camembert and brie but also commercializes hard cheese slices and raclette cheese.
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Coulommiers (French pronunciation: ⓘ) is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. [1] [2] [3] It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. [4]
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 ...
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 ...
Sainte-Maure de Touraine is an unpasteurized cheese made from full fat goat's milk. [2] It has the form of a small log, [2] around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish moldy rind and is rolled in wood ash. [3] It has a straw through its centre, marked by the AOC seal and a number indicating the ...
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.