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It is classified as an Alpine cheese. The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and around 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat in dry matter (FDM) around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The ...
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 region has a large and lucrative cheese-making industry, with 40 million tonnes of cheese produced here each year, much of which is made by fruitières (traditional cheese dairies of Franche-Comté); for instance, Comté cheese comes from this region.
Costco shoppers are already drooling over the latest addition to the warehouse club's popular baked goods lineup.
Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast , known as the voile , on the wine's surface.
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.
Casciotta d'Urbino or Casciotta di Urbino is a type of caciotta cheese, made in the province of Pesaro and Urbino in the Marche region, central Italy. This cheese is generally made of between 70 and 80% sheep milk with 20–30% cow's milk. First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.