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[1] There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. [2] French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. [2]
Pié d'Angloys is a French cheese from Burgundy. It is a soft cheese with a white rind that continues to ripen in the packaging. The taste is mild and creamy and the cheese is soft and spreadable. [1] [2] The name means "Englishman's foot". The cheese was originally marketed by cheese factory Fromagerie Paul Renard in the Yonne district of ...
La Fauxmagerie Ltd [1] (from French faux "false" or "imitation" and fromagerie "cheese shop") is the UK's first vegan cheese shop. [2] [3] It sells plant-based substitutes for dairy cheese, [4] operating a retail store in London's Shoreditch area as well as selling online and wholesale. [5]
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Savencia Fromage & Dairy, named Bongrain until 2015, [2] is a French food company specializing in the production of cheeses. Brands include Saint Agur Blue, Saint Albray, Etorki, Alouette and Pié d'Angloys. An independent family group, it is owned by the Bongrain family, via the Savencia Saveurs & Spécialités Group, a holding company which ...
Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%. [4] Ultrafiltration also retains the whey proteins in the cheese, and increases the yield in terms of processing volume, reducing the cheese making process from eight weeks to two weeks.
Chabichou (French pronunciation:; also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture. [1] [2] Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel.
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.
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