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The main use of the Lacaune sheep is for production of Roquefort cheese. Theirs is the only milk used to produce the cheese. Roquefort is a blue cheese that is usually made from the unpasteurized milk of Lacaune sheep. The semi-soft cheese usually has a creamy and crumbly texture. [11]
Lacaune dairy sheep in rotary parlour, Aveyron, France. Sheep milk (or ewe milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), Pecorino romano (Italy), Roquefort (France) and Manchego (Spain).
Roquefort (French pronunciation:) is a sheep milk blue cheese from southern France. [2] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
The classic French cheese is produced from Lacaune sheep milk matured traditionally, Strange says, aged in natural caves for at least three months to develop the characteristic veins and complex ...
Felix Frederiksen (1892–1974), stationed in France during World War I, discovered Roquefort cheese, made from Lacaune sheep's milk and aged in natural limestone Combalou caves of Roquefort-sur-Soulzon.
The James Beard Award-winning chef and restaurateur fled Vietnam at 13 and created a legacy of flavor, fire, and innovative fine dining.
This year's collection features heart-shaped boxes filled with milk and dark chocolate morsels and assorted truffles. IHOP. IHOP's pancake of the month of February is perfect for Valentine's Day ...
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep . The milk is commonly used to make cultured dairy products , such as cheese .