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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).
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Bleu de Gex (French pronunciation: [blø də ʒɛks] ⓘ; also Bleu du Haut-Jura or Bleu de Septmoncel) is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. [2] It is named after the Pays de Gex, a historical region in what is now France and Switzerland.
Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.
Pont-l'Évêque (/ ˌ p ɒ̃ l ə ˈ v ɛ k, ˌ p ɒ n t-/, French: [pɔ̃ levɛːk] ⓘ) is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production. [1]
The Laughing Cow (French: La vache qui rit French pronunciation: [la vaʃ ki ʁi]) is a brand of processed cheese products made by Fromageries Bel since 1921. The name refers in particular to the brand's most popular product, the spreadable wedge. [4]
Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. [1]
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.
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