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French cheese production is classified under four categories, and PDO/PGI/(AOC) rules dictate which category or categories each protected cheese may be assigned to: [4] Fermier: farmhouse cheese, which is produced on the farm where the milk is produced. Artisanal: producer producing cheese in relatively small quantities using milk from their ...
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin.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 ...
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.
Brie (/ b r iː / bree; French:) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), [1] the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten ...
Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région).
Coulommiers (French pronunciation: ⓘ) is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. [1] [2] [3] It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. [4]
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A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk. Nguri: A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. Rubing