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Abbaye De Tamié
Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie ''Départements of France, département'', in the French Alps. Style Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It is distinguished by the saffron colour of the crust that, in the final aging process, is covered with a light white down. The creamy soft cheese is even in texture, but with a slightly firmer centre. About is produced each day from the milk of cows from 8 farms in the valley. The monks market it in two styles: * "'' Petit Tamié''" () sold individually. * "'' Grand Tamié''" (), with a thinner crust and softer, sold individually or cut, Manufacture Unpasteurised whole milk is warmed to . Cultivated fermenters, made at the abbey, are added. This is then left to coagulate for about 90 minutes. The natural rennet is added to obtain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoie
Savoie (; Arpitan: ''Savouè'' or ''Savouè-d'Avâl''; English: ''Savoy'' ) is a department in the Auvergne-Rhône-Alpes region, Southeastern France. Located in the French Alps, its prefecture is Chambéry. In 2019, Savoie had a population of 436,434.Populations légales 2019: 73 Savoie INSEE Together with , it is one of the two departments of the historical region of Savoy; the Duchy of Savoy was annexed by France in 1860, following the signature of the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. History Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamié Abbey
Tamié Abbey (''Abbaye de Tamié'' or ''Abbaye Notre-Dame-de-Tamié'') is a Cistercian monastery, located in the Bauges mountain range in the Savoie region of France. It was founded in 1132, as a daughter house of Bonnevaux Abbey, by Peter of Tarentaise, who was also the first abbot. It continues as a Trappist community of 30 monks, famous for its cheese, Abbaye de Tamié Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie ''Départements of France, département'', in the French .... Sources and external links Tamié Abbey website Cistercian monasteries in France Trappist monasteries in France Religious organizations established in the 1130s 1132 establishments in Europe 1130s establishments in France Buildings and structures in Savoie Christian monasteries established in the 12th century {{France-Christian-monastery-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albertville
Albertville (; Arpitan: ''Arbèrtvile'') is a subprefecture of the Savoie department in the Auvergne-Rhône-Alpes region in Southeastern France. It is best known for hosting the 1992 Winter Olympics and Paralympics. In 2018, the commune had a population of 19,214; its urban area had 39,780 inhabitants. Geography Albertville is one of two subprefectures of the Savoie department, alongside Saint-Jean-de-Maurienne. Albertville is situated on the river Arly, close to the confluence with the river Isère. Its altitude ranges from . Nearby mountains include: Belle Étoile, Dent de Cons, Négresse, Roche Pourrie, Mirantin, Pointe de la Grande Journée, Chaîne du Grand Arc. Nearby mountain ranges include the Bauges, the Beaufortain and the beginning of the Vanoise. History The modern city of Albertville was formed in 1836 by King Charles Albert of Sardinia, who merged the medieval town of Conflans, which had buildings dating to the 14th century, with the town of L'Hôpital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Départements Of France
In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivity, territorial collectivities"), between the regions of France, administrative regions and the communes of France, communes. Ninety-six departments are in metropolitan France, and five are overseas department and region, overseas departments, which are also classified as overseas regions. Departments are further subdivided into 332 arrondissements of France, arrondissements, and these are divided into cantons of France, cantons. The last two levels of government have no autonomy; they are the basis of local organisation of police, fire departments and, sometimes, administration of elections. Each department is administered by an elected body called a departmental council (France), departmental council ( [sing.], [plur.]). From 1800 to April 2015, these were called general councils ( [sing.] [plur.]). Each ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alps
The Alps () ; german: Alpen ; it, Alpi ; rm, Alps ; sl, Alpe . are the highest and most extensive mountain range system that lies entirely in Europe, stretching approximately across seven Alpine countries (from west to east): France, Switzerland, Italy, Liechtenstein, Austria, Germany, and Slovenia. The Alpine arch generally extends from Nice on the western Mediterranean to Trieste on the Adriatic and Vienna at the beginning of the Pannonian Basin. The mountains were formed over tens of millions of years as the African and Eurasian tectonic plates collided. Extreme shortening caused by the event resulted in marine sedimentary rocks rising by thrusting and folding into high mountain peaks such as Mont Blanc and the Matterhorn. Mont Blanc spans the French–Italian border, and at is the highest mountain in the Alps. The Alpine region area contains 128 peaks higher than . The altitude and size of the range affect the climate in Europe; in the mountains, precipitation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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