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Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication (PGI).
At first glance, Brie and Camembert—two of France’s most famous and widely available cheeses—seem to have a lot in common. For starters, they both come in wheels of creamy deliciousness.
Pages in category "French cheeses" The following 108 pages are in this category, out of 108 total. This list may not reflect recent changes. ...
a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion Syrian cheese: Syria There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.
Continuous cloning of the fungus used in some French cheeses has created a lack of microbial diversity that could mean the end for some favorites. Say bye to brie: Some of your favorite cheeses ...
Vacherin Mont d'Or cheese, a French cheese with a white Penicillium mold rind. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. [citation needed]
Asiago. An Italian cow's milk cheese, Asiago can be found in two varieties: pressed or ripened. Pressed asiago has semi-soft, creamy texture with a sweet and nutty flavor.
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.