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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.
Afrikaans; العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg; Català
Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are ...
According to the late Patrick Lance, a British cheese expert who authored a definitive guide to France’s cheese, the industrialization and conflict of the last century almost saw it wiped out.
Vacherin Mont d'Or cheese, a French cheese with a white Penicillium mold rind. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. [citation needed]
Queso flameado prepared with Oaxaca cheese and topped with chorizo sausage Welsh rarebit made with a savory sauce of melted cheese and other ingredients and served hot on bread or in a chafing dish for dipping Paskha made of curd cheese. Aligot – French cheese and potato dish; Almogrote – Spread of Canary Islands cuisine
Tome des Bauges is a cow's milk cheese with a soft beige pâte (interior) and a thick grey-brown rind. [1] It is made from whole unpasteurised milk, usually collected after each milking (morning and evening), skimmed in a " poche " (bag), heated to between 32° and 35°C, and then renneted . [ 2 ]
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.