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Pont-l'Évêque Cheese
Pont-l'Évêque (, ) is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados ''département'' of Normandy. It is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around square and around high, weighing . The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France. History The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen. Originally known as "cherub", it later took the name "angelot". Becoming popular across t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pont-l'Évêque 02
Pont-l'Évêque may refer to: Places in France * Pont-l'Évêque, Calvados, in the Calvados department, Normandy ** Canton of Pont-l'Évêque, the surrounding canton * Pont-l'Évêque, Oise, in the Oise department, Picardy Other uses * Pont-l'Évêque cheese, named after the commune in Normandy * Pont l'Eveque (horse), winner of the 1940 English Derby * Roger de Pont L'Évêque, 12th-century Archbishop of York See also * Pont-Évêque, Isère, France {{disambiguation, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort (cheese)
Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between , and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses. History Legend has it that the cheese was discovered when a you ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
Pasteurization 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 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 continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Affinage
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as the blue cheese Roquefort, which is required to be ripened in de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seine-Maritime
Seine-Maritime () is a department of France in the Normandy region of northern France. It is situated on the northern coast of France, at the mouth of the Seine, and includes the cities of Rouen and Le Havre. Until 1955 it was named Seine-Inférieure. It had a population of 1,255,633 in 2019.Populations légales 2019: 76 Seine-Maritime INSEE History ;1790 - Creation of the Seine-Inférieure department :The department was created from part of the old province of during the |
Orne
Orne (; nrf, Ôrne or ) is a département in the northwest of France, named after the river Orne. It had a population of 279,942 in 2019.Populations légales 2019: 61 Orne INSEE History Orne is one of the original 83 départements created during the , on 4 March 1790. It was created from parts of the of and[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayenne
Mayenne () is a landlocked department in northwest France named after the river Mayenne. Mayenne is part of the administrative region of Pays de la Loire and is surrounded by the departments of Manche, Orne, Sarthe, Maine-et-Loire, and Ille-et-Vilaine. Mayenne is one of the original 83 departments created during the French Revolution on 4 March 1790. The northern two thirds correspond to the western part of the former province of Maine. The southern third of Mayenne corresponds to the northern portion of the old province of Anjou. The inhabitants of the department are called ''Mayennais''. It had a population of 307,062 in 2019.Populations légales 2019: 53 Mayenne INSEE History Like 82 other departments, Mayenne was created on 4 March 1790 during the early stages of the ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manche
Manche (, ) is a coastal French département in Normandy, on the English Channel, which is known as ''La Manche'', literally "the sleeve", in French. It had a population of 495,045 in 2019.Populations légales 2019: 50 Hérault INSEE History Manche is one of the original 83 départements created during the on March 4, 1790. It was created from part of the province of Normandie. The first capital was until 1796, and it res ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eure
Eure () is a department in Normandy in Northwestern France, named after the river Eure. Its prefecture is Évreux. In 2019, Eure had a population of 599,507.Populations légales 2019: 27 Eure INSEE History Eure is one of the original 83 departments created during the on 4 March 1790. It was created from part of the former of . The name in fact is taken from the Eure riv ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pays D'Auge
The Pays d'Auge (, literally ''Land of Auge'') is an area in Normandy, straddling the ''départements'' of Calvados and Orne (plus a small part of the territory of Eure). The chief town is Lisieux. Geography Generally it consists of the basin of the Touques River. The Pays d'Auge is divided into the following cantons: Canton of Cabourg, Canton of Dozulé, Canton of Trouville Deauville, Canton of Honfleur, Canton of Troarn, Canton of Cambremer, Canton of Pont-l'Evêque, Canton of Blangy-le-Château, Canton of Mézidon-Canon, Canton of Lisieux, Canton of Saint-Pierre-sur-Dives, Canton of Livarot, Canton of Orbec, Canton of Trun, Canton of Vimoutiers, Canton of Exmes and Canton of Gacé. Economy The landscape of this area is considered typical of Normandy—agricultural and producing dairy produce and apples. It is noted for its cheeses, especially Camembert (named for a place in Pays d'Auge), Livarot and Pont-l'Évêque, also names of villages. The Pays d'Auge has bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Livarot
Livarot () is a former commune in the Calvados department in the Normandy region in northwestern France. On 1 January 2016, it was merged into the new commune of Livarot-Pays-d'Auge. The population is composed of 2,052 inhabitants (in 2017) and the name of its inhabitants is ''Livarotais''. The town is home to many companies of renown such as the Georges Leroy factory, Graindorge cheese manufacturing which produces Livarot, among others. The commune gave its name to its cheese; Livarot cheese. The La Fermière (CCLF) calvados cider is also produced in the commune. Geography Livarot is situated at the junction of the D4 and D579 roads. The nearest city is Caen, approximately to the north-west. Toponymy The place is attested late in the form ''Livarrot'' in 1155, and ''Livar(r)ou'' in 1156 or 1157. The etymological explanation of this place name has no unanimity among toponymists: *Albert Dauzat and Charles Rostaing, based on a false attestation of ''Livaron'' from 1137 (for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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