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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.
Époisses (French pronunciation: ⓘ) is a commune in the Côte-d'Or department in eastern France, located around halfway between Dijon and Auxerre. The village is known for its Époisses cheese , a pungent unpasteurized cow 's-milk cheese.
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).
Trou du Cru is a very strong, pungent French cheese, [1] developed by the cheesemaker Robert Berthaut [2] in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Burgundy region. The soft cheese is ivory-yellow in color, with an orange, edible rind.
Any cheese with a protected geographical cheese in the EU in 2020, is automatically protected in the UK as well. The DOOR database includes product names registered cheese names for which registration has been applied. [1] Registered cheeses by country are as follows:
Beaufort (French pronunciation:) is a firm, raw cow's milk cheese associated with the gruyère family. [27] An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. [28] Beaufort was first certified as an appellation d'origine contrôlée in 1968. [29] [30] Beaufort
The emulsifiers found in American cheese may not be easy to pronounce, but they do eliminate that issue so you get perfectly melty grilled cheese sandwiches. In the manufacturing process, American ...
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]