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"The jury terroir is there to speak of all the richness in the tastes of a Comté…" – the original member confirmed. For Comté cheese to be world-renowned, the quality improved, but the challenge stood still to create a uniform taste, which was impossible to achieve since there were 160 different fruitières specializing.
In France, the appellation d'origine contrôlée (French pronunciation: [apɛlasjɔ̃ dɔʁiʒin kɔ̃tʁole], lit. ' controlled designation of origin ' ; abbr. AOC [a.o.se] ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the terroir – and using ...
Its flavor is somewhat reminiscent of Cheddar, with a strong, tangy butter taste that grows with age. A well ripened Cantal has a vigorous nutty and tangy taste, while a young cheese has a hint of sweet and buttery taste of raw milk. [5] The pitted appearance of the crust of Cantal vieux is a result of the activity of cheese mites. According to ...
While most appellation d'origine contrôlée wines are named after their growing region, or in Alsace after their variety, the name Muscadet refers to an alleged characteristic of the wine produced by the melon grape variety: vin qui a un goût musqué (wine with a musk-like taste).
Maroilles (French pronunciation: ⓘ), also known as Marolles, is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France.It derives its name from the village of Maroilles in the region in which it is still manufactured.
Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses. The cheese achieved AOC status in 1998 making Valençay the first region to achieve AOC status for both its cheese and ...
Morbier (French pronunciation: ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. [3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. [3] It has a yellowish, sticky rind. [2]
Oignon de Roscoff at the Paris International Agricultural Show in 2011. The Oignon de Roscoff is a variety of onion that is grown in the Brittany region of northwest France. The use of the name is protected by appellation d'origine contrôlée (AOC) certification that was awarded in 2009, restricting the name to onions grown in a delimited area of the northern coast of Finistère, which ...