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Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese.
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.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin.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 ...
Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C (56.3 °F). [14] It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times: in 1992, 2002 ...
Fynbo is a semi-hard Danish cheese named after the inhabitants of the island of Fyn. [1] [2]Fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
On the other hand, Camembert is ripened as a small round cheese measuring 10.2 cm (4 in) in diameter by 3.2 cm (1.26 in) in thickness, and it is fully covered by its rind. [10] This difference in size and rind coverage gives Camembert a slightly stronger flavor compared to Brie ripened for the same duration.
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. [26]