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Bleu De Gex
''Bleu de Gex'' (also ''Bleu du Haut-Jura'' or ''Bleu de Septmoncel'') is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is named after the Pays de Gex, a historical region in what is now France and Switzerland. During production, ''Penicillium roqueforti'' mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex". Due to changes made in November 2004 to the official U.S. definition of "soft cheese", and the requirement that such cheeses from France must be made with pasteurized milk in French-certified plants, Bleu de Gex cannot be sold legally in the United States. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food ... [...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] |
Jura (department)
Jura ( , ) is a department in the Bourgogne-Franche-Comté region in Eastern France. Named after the Jura Mountains, its prefecture is Lons-le-Saunier. Its subprefectures are Dole and Saint-Claude. In 2019, Jura had a population of 259,199.Populations légales 2019: 39 Jura INSEE Its INSEE code is 39. It has a short portion of the border of Switzerland. History Historically, Jura belonged to the |
Pays De Gex
The arrondissement of Gex is an arrondissement of France in the Ain department in the Auvergne-Rhône-Alpes region. It approximately corresponds to the historical region of the Pays de Gex. It has 27 communes. Its population is 93,027 (2016), and its area is . Composition The communes of the arrondissement of Gex, and their INSEE codes, are: # Cessy (01071) #Challex (01078) # Chevry (01103) # Chézery-Forens (01104) # Collonges (01109) # Crozet (01135) #Divonne-les-Bains (01143) # Échenevex (01153) # Farges (01158) #Ferney-Voltaire (01160) # Gex (01173) # Grilly (01180) # Léaz (01209) #Lélex (01210) #Mijoux (01247) # Ornex (01281) # Péron (01288) # Pougny (01308) #Prévessin-Moëns (01313) #Saint-Genis-Pouilly (01354) # Saint-Jean-de-Gonville (01360) # Sauverny (01397) # Ségny (01399) # Sergy (01401) # Thoiry (01419) # Versonnex (01435) #Vesancy (01436) History The arrondissement of Gex was created in 1800, disbanded in 1926 and restored in 1933. At the January 2017 reo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Roqueforti
''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola, and other blue cheeses. Other blue cheeses are made with ''Penicillium glaucum''. Classification First described by American mycologist Charles Thom in 1906, ''P. roqueforti'' was initially a heterogeneous species of blue-green, sporulating fungi. They were grouped into different species based on phenotypic differences, but later combined into one species by Kenneth B. Raper and Thom (1949). The ''P. roqueforti'' group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences. Formerly divided into two varieties―cheese-maki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced. History The tradition of wine appellation is very old. The oldest references are to be found in the Bible, where ''wine of Samaria'', ''wine of Carmel'', ''wine of Jezreel'', or ''wine of Helbon'' are mentioned. This tradition of appellation continued throughout the Antiquity and the Middle Ages, though without any officially sanctioned rules. Historically, the world's first exclusive (protected) vineyard zone was introduced in Chianti, Italy in 1716 and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montbéliard
Montbéliard (; traditional ) is a town in the Doubs Departments of France, department in the Bourgogne-Franche-Comté Regions of France, region in eastern France, about from the border with Switzerland. It is one of the two Subprefectures in France, subprefectures of the department. History Montbéliard is mentioned as early as 983 as . The County of Montbéliard or Mömpelgard was a feudal Graf, county of the Holy Roman Empire from 1033 to 1796. In 1283, it was granted rights under charter by Count Reginald of Burgundy, Reginald. Its charter guaranteed the county perpetual liberties and franchises which lasted until the French Revolution in 1789. Montbéliard's original municipal institutions included the Magistracy of the Nine Bourgeois, the Corp of the Eighteen and the Notables, a Mayor, and Procurator, and appointed "Chazes", all who participated in the administration of the county as provided by the charter. Also under the 1283 charter, the Count and the people of Montb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SFGate
The ''San Francisco Chronicle'' is a newspaper serving primarily the San Francisco Bay Area of Northern California. It was founded in 1865 as ''The Daily Dramatic Chronicle'' by teenage brothers Charles de Young and Michael H. de Young. The paper is owned by the Hearst Corporation, which bought it from the de Young family in 2000. It is the only major daily paper covering the city and county of San Francisco. The paper benefited from the growth of San Francisco and had the largest newspaper circulation on the West Coast of the United States by 1880. Like other newspapers, it experienced a rapid fall in circulation in the early 21st century and was ranked 18th nationally by circulation in the first quarter of 2021. In 1994, the newspaper launched the SFGATE website, with a soft launch in March and official launch November 3, 1994, including both content from the newspaper and other sources. "The Gate" as it was known at launch was the first large market newspaper website in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses With Designation Of Origin Protected In The European Union
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding anna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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