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The milk contains on average 3.74% milk fat and 3.29% protein. [7] Some 80% of it is traditionally used to produce Appellation d'Origine Contrôlée cheeses such as Reblochon, Abondance, Tome des Bauges and Beaufort and Indication Géographique Protégée cheeses such as Émmental de Savoie and Tomme de Savoie. [8]: 39 [9]
A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd.
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.
Known for producing the most milk of any cattle. Illawarra Shorthorn: Australia [1] 7.5 2 Irish Moiled: Ireland: 7.5 2 Rare breed and can be dual purpose, meat and milk. Jamaica Hope: Jamaica: Jersey: Jersey [1] 19 5 4.60 [2] 3.59 [2] Has a very high content of butterfat in the milk. Lakenvelder (Dutch Belted) Netherlands: 18 5 Meuse-Rhine ...
B. Babybel; Baguette laonnaise; Bandel cheese; Basket cheese; Bath Soft Cheese; Bay Lough Cheese; Béal Organic Cheese; Beaufort cheese; Bastardo del Grappa; Bel Paese (cheese)
For fluid milk, the cream is usually removed and then added back in at a certain concentration, depending on whether the milk will be skim, 1%, 2%, or full-fat, Wiedmann says.
Reblochon is a soft washed-rind and smear-ripened [1] cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde. This cheese measures 14 cm (5.5 in) across and 3–4 cm (1.2–1.6 in) thick, has a soft centre with a washed rind and weighs ...
Type of milk Designation Abondance: 1990 Haute-Savoie: Cow: PDO Banon: 2003 Provence-Alpes-Côte d'Azur: Goat: PDO Beaufort: 1968 Savoie: Cow PDO Bleu d'Auvergne: 1975 Auvergne: Cow PDO Bleu des Causses: 1979 Midi-Pyrénées: Cow PDO Bleu de Gex Haut-Jura / Bleu de Septmoncel 1977 Franche-Comté: Cow PDO Bleu du Vercors-Sassenage: 1998 Rhône ...