Search results
Results From The WOW.Com Content Network
Le Rove: Goat PDO Cabécou: 1988 Midi-Pyrénées: Goat AOC Cancoillotte: n/a Franche-Comté: Cow LR Cantal, Fourme de Cantal 1956 Auvergne: Cow PDO Camembert de Normandie: 1983 Normandy: Cow AOC Cazelle de Saint Affrique: n/a Midi-Pyrénées, Aveyron Department Sheep PDO Chabichou du Poitou: 1990 Poitou-Charentes: Goat PDO Chaource: 1970 ...
Beurre, œuf, fromage (butter, egg, cheese; BOF) [1] is an old French acronym by the food trade from the central food halls of Les Halles [2] to creamery retailers that sold the three staples of the French diet—butter, eggs and cheese—and were referred to as Les BOF. [3]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
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.
On 31 May 2018, [2] Brousse du Rove received an Appellation d'origine contrôlée, The book Balade au pays des fromages : Les traditions fromagères en France by Jean Froc, states: In the Bouches-du-Rhône region, this recuite, from the Rove goat breed, is called brousse du Rove. It has been noticed since at least the beginning of the 19th century.
Fromage frais ("fresh cheese") differs from fromage blanc in that, according to French legislation, fromage frais must contain live cultures when sold, whereas with fromage blanc, fermentation has been halted. [2] Fromage blanc is a creamy soft cheese made with whole or skimmed milk and cream. It is a semi-fluid, creamy, viscous paste.
This page was last edited on 6 September 2024, at 03:24 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin Fribourgeois or Emmental.Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese.