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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).
Registration year Beacon Fell traditional Lancashire cheese: PDO: 1996 Bonchester cheese: PDO: 1996 Buxton blue: PDO: 1996 Dorset Blue Cheese: PGI: 1998 Dovedale cheese: PDO: 1996 Exmoor Blue Cheese: PGI: 1999 Orkney Scottish Island Cheddar: PGI: 2013 Single Gloucester: PDO: 1996 Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 ...
The British Cheese Board once claimed that Britain has approximately 700 distinct local cheeses; [45] France and Italy have perhaps 400 each (a French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"). [46]
Today, Britain has 15 protected cheeses from approximately 40 types listed by the British Cheese Board. The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). [31] France has 50 protected cheeses, Italy 52, [32] and Spain 26. Italy has at least 400 cheese ...
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.
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 ]
But you may be shocked to learn just how many different types of cheese exist in the world. It's estimated that there are more than 2,000 varieties of cheese in the world, which makes sense for a ...
During my time in Italy, whenever I slipped and said “Parmesan” or “Parm” instead of the cheese’s official name, Parmigiano Reggiano (a mouthful!), I was corrected.