Search results
Results from the WOW.Com Content Network
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 ...
The University of Franche-Comté is mainly located in Besançon. It has 24,000 students spread over six training and research areas (UFR), including five in Besançon and one in Belfort and Montbéliard, two university institutes of technology (IUT) (Besançon-Vesoul and Nord Franche-Comté), 920 students engineers at ENSMM and 2,550 students ...
The cheese is wrapped in a "sangle" made from the cambium of a Norway spruce tree (French: Épicéa commun ) for about two weeks at least, which gives the cheese a unique flavour. [5] It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10.
For premium support please call: 800-290-4726 more ways to reach us
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).
Vin jaune with Comté cheese and walnuts, a typical regional combination in Jura. Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France.
It was made of cheese, and scientists now say it’s the oldest cheese ever found. “Regular cheese is soft. This is not. It has now become really dry, dense and hard dust,” said Fu Qiaomei, ...
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.