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Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
Bleu d'Auvergne cheese: Brie de Meaux: Brie region: Brie de Meaux is a French brie cheese of the Brie region and a designated AOC (now PDO) product since 1980. [36] Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually. Brie de Meaux: Brocciu Corse / Brocciu
The village is known for its Époisses cheese, ... The original Epoisses cheesmaker; Syndicat de défense de l'Époisses: Cheesemakers support group ...
Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer, from Food & Wine Magazine. Recipe: Mushroom Toasts with Délice de ...
The sour cream gives the mac and cheese a little bit of tanginess and a lot of creaminess and that French onion soup mix brings a savory oniony flavor to everything it touches, including the ...
Aisy cendré (French: Ashen Aisy; named after Aisy-sous-Thil, a nearby town) is a French cheese made from cow milk, made by a company in Époisses, Bourgogne (Burgundy, a region in France). [1] It has a washed rind, contains at least 50% fat and has an average weight of 230 grams, with a diameter of 110 mm and a height of 35 mm.
Burgundy (/ ˈ b ɜːr ɡ ən d i / BUR-gən-dee; French: Bourgogne ⓘ; Burgundian: Bregogne) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century.