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Bleu Du Vercors-Sassenage
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. In Larousse's Grand Dictionnaire Universel of the 19th century, King Francis I is described as being quite fond of the cheese. File:Bleu du Vercors-Sassenage sur le marché.jpg File:Etalage de bleu du Vercors-Sassenage.jpg File:Meules de bleu du Vercors-Sassenage.jpg See also * 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, textur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurized
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a cont ... [...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] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters of mi ... [...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] |
Francis I Of France
Francis I (french: François Ier; frm, Francoys; 12 September 1494 – 31 March 1547) was King of France from 1515 until his death in 1547. He was the son of Charles, Count of Angoulême, and Louise of Savoy. He succeeded his first cousin once removed and father-in-law Louis XII, who died without a son. A prodigious patron of the arts, he promoted the emergent French Renaissance by attracting many Italian artists to work for him, including Leonardo da Vinci, who brought the ''Mona Lisa'' with him, which Francis had acquired. Francis' reign saw important cultural changes with the growth of central power in France, the spread of humanism and Protestantism, and the beginning of French exploration of the New World. Jacques Cartier and others claimed lands in the Americas for France and paved the way for the expansion of the first French colonial empire. For his role in the development and promotion of the French language, he became known as ''le Père et Restaurateur des Lettr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Dictionnaire Universel Du XIXe Siècle
The ''Grand dictionnaire universel du XIXe siècle'' (''Great Universal Dictionary of the 19th Century''), often called the ''Grand Larousse du dix-neuvième'', is a French encyclopedic dictionary. It was planned, directed, published, and to a substantial degree written by Pierre Larousse, though he also relied on anonymous fellow contributors and though he died in 1875, before its completion. The publication of the ''Grand dictionnaire universel'' in 15 volumes of 1500 pages extended from 1866 to 1876. Two supplements were published in 1877 and 1890. Description Volumes 1–15, covering A-Z, were issued from 1866 to 1876. A supplement (Volume 16) was published in 1877, and a second supplement (Volume 17), in 1890.Sevol. 17, pp. 2023–2024 The Larousse firm also published further supplements in the form of a magazine called ''Revue encyclopédique'' (1891-1900) then ''Revue universelle'' (1900-1905). Unlike Émile Littré's contemporary dictionary, the ''Grand Larousse'' is pri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Larousse
Pierre Athanase Larousse (23 October 18173 January 1875) was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15-volume ''Grand dictionnaire universel du XIXe siècle''. Early life Pierre Larousse was born in Toucy, where his father was a blacksmith. At the age of sixteen he won a scholarship at the teaching school in Versailles. Four years later, he returned to Toucy to teach in a primary school, but became frustrated by the archaic and rigid teaching methods. In 1840 he moved to Paris to improve his own education by taking free courses. Career From 1848 to 1851 he taught at a private boarding school, where he met his future wife, Suzanne Caubel (although they did not marry until 1872). Together, in 1849, they published a French language course for children. In 1851 he met Augustin Boyer, another disillusioned ex-teacher, and together they founded the ''Librairie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Villard-de-Lans
Villard-de-Lans (; oc, Lo Vilar de Lanç) is a Communes of France, commune in the Isère Departments of France, department of the Auvergne-Rhône-Alpes Regions of France, region in southeastern France. The town is also situated in the Vercors Massif. It was the administrative centre of the eponymous canton until the 2015 French departmental elections, departmental elections of 2015. After the elections, Villard-de-Lans and the communes of its former canton were all incorporated into the new canton of Fontaine-Vercors. The town remains the seat of the Community of Communes in the Vercors Massif (CCMV). The town is a centre for skiing in winter, as well as hiking and hot air ballooning during the other seasons. It is also the town with the largest amount of available lodging in the entire Vercors Regional Natural Park. Population History Starting in 1906, the town of Villard-de-Lans was recognized as a ski resort. More facilities were built during the 1920s that allowed the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abondance (cattle)
The Abondance is a cross breed of cattle which originated in the high valleys of Haute-Savoie, France. Description They are medium-sized, with the female weighing in at between 580 and 680 kilograms (kg) and standing 1.30 metres tall. They are golden brown in color with a white head (apart from the eyes), underside of the abdomen, and extremities of its legs. The bull weighs in at between 645 and 820 kilograms (kg) and stands 1.70 metres tall. Their colour is different, with a chestnut red and a bit of white on the head. Their milk is rich in both fat and protein, with a good balance between the two. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as the reblochon, abondance, tome des Bauges and the beaufort. Typical milk production is 5700 kg per lactation. This breed of cattle is especially appreciated for its ability to withstand extreme variations in temperature, its fertility, its ease of breeding, its milk, its long lif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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