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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.
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. [1] It is produced in Saligny by the fifth-generation dairy Fromagerie Lincet, where it was created in 1975 by Jean Lincet. [2] [3] Lincet also produces Brillat-Savarin and Chaource, an appellation d'origine controlee cheese. [4]
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.
Map of major AOC cheeses – the size of the symbol equates to the size of production. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.
Chaource (French pronunciation: ⓘ) is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.. Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz).
Pié d'Angloys is a French cheese from Burgundy. It is a soft cheese with a white rind that continues to ripen in the packaging. The taste is mild and creamy and the cheese is soft and spreadable. [1] [2] The name means "Englishman's foot". The cheese was originally marketed by cheese factory Fromagerie Paul Renard in the Yonne district of ...
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Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier.