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Camembert (/ ˈ k æ m ə m b ɛər / KAM-əm-bair, UK also /-m ɒ m-/-om-, French: [kamɑ̃bɛʁ] ⓘ) is a moist, soft, creamy, surface-ripened cow's milk cheese.It was first made in the late 18th century in Camembert, Normandy, in northwest France.
It is probably the oldest Norman cheese still in production. [1] Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (4 in) square and around 3 cm (1 + 1 ⁄ 4 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a ...
Livarot is a French cheese of the Normandy region, [1] originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) [2] since 1975. It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 grams, though it also comes in other weights.
Normandy: Cow PDO Mâconnais: 2006 Burgundy: Goat PDO Maroilles or Marolles 1976 Nord-Pas-de-Calais: Cow PDO Mimolette: n/a Nord-Pas-de-Calais: Cow LR Mont d'or, or Vacherin Mont d'Or du Haut-Doubs 2006 Franche-Comté: Cow PDO Morbier: 2000 Franche-Comté: Cow PDO Munster or Munster-Géromé 1969 Alsace and Vosges départements in Lorraine: Cow ...
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.
“Raw milk comes from cows that eat grass which makes it more nutrient-dense with higher levels of fat-soluble vitamins, which includes vitamins A, D, E and K,” Neumann says. 9. Feta cheese
Brie (/ b r iː / bree; French:) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), [1] the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten ...
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.
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