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A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin. [1] [2] It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light ...
A modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century, "rich and creamy", with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved, [1] requiring two cartloads to be sent to Aachen annually; the site, not mentioned in the anecdotal but unreliable ninth-century life of Charlemagne, De ...
Industrialized Saint-Nectaire cheese can be made of mixed milks, or thermised or pasteurised milks. 13 to 14 L (3.4 to 3.7 US gal) of milk are necessary to the elaboration of a single cheese. After each milking, and once the milk is pasteurised, rennet is added to the milk and renneted for a period of 30 to 40 minutes, whether it is an ...
Produced in France’s northwestern region of Normandy in various forms since at least the 18th century, the cheese - creamy, pungent and gooey - is now regarded as France’s favorite.
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. [1] It is produced in Saligny by the fifth-generation dairy Fromagerie Lincet, where it was created in 1975 by Jean Lincet. [2] [3] Lincet also produces Brillat-Savarin and Chaource, an appellation d'origine controlee cheese. [4]
The blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices. Fourme de Montbrison has a characteristic orange-brown rind [ 3 ] with a creamy-coloured pâte, speckled with gentle streaks of blue mould.
The name originates from the small town where the cheese was first produced and sold. It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. Its creamy interior is encased in a flower-style (fleurie) casing. Its average weight is 180 grams (6.3 oz).