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The Normande is a dual-purpose dairy breed, kept principally for its milk. Annual yield is 6595 litres in a lactation of 316 days. The milk has 4.4% fat and 3.6% protein. It is particularly suitable for making butter and cheese. [3] The meat has good flavour and is marbled with fat. [3]
The Maraîchine is renowned for its milk production and adaptation to wetlands. After WWII , it almost became extinct due to the specialization of breeds. However, the breed was saved in the 1980s through a group of friends and L'Institut de l'élevage , who reconstituted it from various animals scattered in the animal husbandry .
It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia). For this reason, it has been referred to as 'colonel', as the rings ...
Jāņu siers (English: Jāņi cheese) is a fresh sour milk cheese. The production method, according to the TSG-application is: "'Jāņu siers' is produced from milk and curds; these are heated to remove the whey, and butter or cream, eggs, salt and caraway seeds are added to what is left.
Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top) Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [2] [3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream. Poulette: mushrooms finished with chopped parsley and lemon juice
In Venezuela and Brazil, it is often made with condensed milk, milk, eggs, and caramelized sugar on top. The Venezuelan version is known as quesillo ("small cheese") and in Brazil, a local version is known as pudim, specifically pudim de leite ("milk pudding"), though the traditional flan is also commercially available. Pudim can have ...
Neufchâtel is the oldest of the Norman cheeses, having likely been made as early as the 6th century, [3] and known to have been made between 1050 [4] and 1543. [3] For the end-of-year festivals during the Hundred Years' War, stories say that young girls offered heart-shaped cheeses to English soldiers to show their affection.