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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 ...
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 ...
Salers (French: Le Salers) is a French semi-hard cheese originating from Salers, in the volcanic region of the Cantal mountains of the Massif Central, Auvergne, central France. [1] It is a pressed, uncooked cheese, sometimes made from Salers cow's milk (it's then called "Tradition Salers"), between 15 April and 15 November. [ 1 ]
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The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using ...
France, Switzerland: Region: Franche-Comté, and Vallée de Joux (canton of Vaud) Source of milk: Cows: Pasteurized: Traditionally, no: Texture: washed rind soft cheese: Aging time: 5-7 weeks: Certification: AOC France 1981; PDO France 1996; AOC France 2003; AOC Switzerland 2003; AOP Switzerland 2013: Named after: Mont d'Or: Related media on ...
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 ...
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