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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Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin.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 ...
The high fat content results from the crème fraîche that is blended with full fat cow's milk during the cheese-making process. [3] [4] [1] Small rounds are aged for one week and may be considered Brillat-Savarin, while larger rounds are aged two weeks or more. [2] Délice de Bourgogne is mild and slightly acidic in taste, like rich sour cream ...
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.
Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃]) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). [1] It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime.
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Samsø cheese: Samsø: A cow's milk cheese named after the island of Samsø. It is similar to ...