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The Normande is a dual-purpose dairy breed, kept principally for its milk. Annual yield is 6595 litres in a lactation of 316 days. The milk has 4.4% fat and 3.6% protein. It is particularly suitable for making butter and cheese. [3] The meat has good flavour and is marbled with fat. [3]
It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia). For this reason, it has been referred to as 'colonel', as the rings ...
In the past, it produced 5,000 kg [18] of milk per lactation for local consumption, and this delicious milk contributed to the reputation of Charente-Poitou butter. It was also used as a working animal. Today, their milk is used almost exclusively for calf rearing, and there was only one dairy farm in 2004.
Neufchâtel is the oldest of the Norman cheeses, having likely been made as early as the 6th century, [3] and known to have been made between 1050 [4] and 1543. [3] For the end-of-year festivals during the Hundred Years' War, stories say that young girls offered heart-shaped cheeses to English soldiers to show their affection.
Free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Périgord cuisines includes pâtés, terrines, confits and magrets. This is one of the regions notable for its production of foie gras, or fattened goose or duck liver. The cuisine of the region is often heavy and farm-based.
Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [2] [3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream. Poulette: mushrooms finished with chopped parsley and lemon juice
Milk crates are square or rectangular interlocking boxes that are used to transport milk and other products from dairies to retail establishments. In English-speaking parts of Europe the term " bottle crate " is more common but in the United States the term "milk crate" is applied even when the transported beverage is not milk.
Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it.It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when ...
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