Search results
Results from the WOW.Com Content Network
A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
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.
The name croque-mademoiselle is associated with its lighter, vegetarian version: made of the same bread, but with ordinary melting cheese, accompanied with chives, cucumber and lettuce. [4] In the United Kingdom, a ham-and-cheese hot snack is called a toastie, and toastie makers are available to buy.
Tomme (French pronunciation: ⓘ), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. [1] It can be made from cow's, ewe's, or goat's milk. [ 1 ] Tommes are normally produced from the skimmed milk [ 1 ] left over after the cream has been removed to produce butter and richer cheeses, or when ...
A similar cheese is produced in Hungary under the same name, [11] the Czech Republic under the name Hermelín and in Slovakia as encián or plesnivec. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert". [12] Fonterra in New Zealand make a variant called Camembert Log.
According to the late Patrick Lance, a British cheese expert who authored a definitive guide to France’s cheese, the industrialization and conflict of the last century almost saw it wiped out.
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.
Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. [1] The name comes from the mold in which the cheese is strained: faisselle [ fr ] . [ 1 ]