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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 ...
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).
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
Jean-Baptiste-Camille Corot (1796–1875) Pierre Auguste Cot (1837–1883) Charles Cottet (1863–1925) Amédée Courbet (1827–1885) Gustave Courbet (1819–1877) Jean Cousin the Elder (1500–c. 1593) Jean Cousin the Younger (c. 1522–1595) Thomas Couture (1815–1879) Joseph Crepin (1875–1948) Eugene Emmanuel Amaury Duval (1808–1885)
Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet.
Morbier (French pronunciation: ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. [3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. [3] It has a yellowish, sticky rind. [2]
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.
Although the county, along with the Duchy, was seized by King Louis XI of France, in 1492 his son Charles VIII ceded it to Philip of Austria, the grandson and heir of Charles the Bold. When Philip's son, Emperor Charles V , inherited the Spanish throne in 1516, the Franche-Comté, along with the rest of the Burgundian lands (except Burgundy ...