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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 ...
Fruit flies are also drawn to things such as drains, garbage disposals, empty bottles and cans, trash bags, cleaning rags and mops. Essentially, they are drawn to food waste and moist environments ...
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
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.
Fruit flies are also drawn to things such as drains, garbage disposals, empty bottles and cans, trash bags, cleaning rags and mops. Essentially, they are drawn to food waste and moist environments ...
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).
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The Swiss Vacherin Mont d'Or is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. [ 4 ] [ 6 ] It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese . [ 7 ]