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Camembert (/ ˈ k æ m ə m b ɛər / KAM-əm-bair, UK also /-m ɒ m-/-om-, French: [kamɑ̃bɛʁ] ⓘ) is a moist, soft, creamy, surface-ripened cow's milk cheese.It was first made in the late 18th century in Camembert, Normandy, in northwest France.
It is probably the oldest Norman cheese still in production. [1] Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (4 in) square and around 3 cm (1 + 1 ⁄ 4 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a ...
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. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?"
Livarot is a French cheese of the Normandy region, [1] originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) [2] since 1975. It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 grams, though it also comes in other weights.
Le Rustique was created in 1975 in Normandy, France with a recipe of camembert. The brand then launched other soft cheeses including brie , camembert light and coulommiers . Le Rustique is sold in France and over 60 other countries, it is best known for its camembert and brie but also commercializes hard cheese slices and raclette cheese.
Cheese lovers, this one's for you. Home & Garden. Lighter Side
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.
Boursin is a brand of soft creamy cheese available in various flavours, with a flavour and texture similar to cream cheese.. The first Boursin flavour, garlic and fine herbs, was created in 1957 by François Boursin, a cheese maker from Normandy. [1]