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Port Salut
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately . Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept; this does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. The name of their society, "Société Anonyme des Fermiers Réunis" ( S.A.F.R.), later became their registered trademark, and is still printed on the wheels of Por ... [...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] |
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] |
Cheese
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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pays De La Loire
Pays de la Loire (; ; br, Broioù al Liger) is one of the 18 regions of France, in the west of the mainland. It was created in the 1950s to serve as a zone of influence for its capital, Nantes, one of a handful of "balancing metropolises" (). Geography Pays de la Loire is in western France, bordered by Brittany on the northwest, Normandy on the north, Centre-Val de Loire on the east, Nouvelle-Aquitaine on the south, and the Bay of Biscay of the North Atlantic Ocean on the southwest. Departments and former province Pays de la Loire comprises five departments: Loire-Atlantique, Maine-et-Loire, Mayenne, Sarthe, Vendée. Pays de la Loire is made up of the following historical provinces: * Part of Brittany, with its old capital Nantes contained within the Loire-Atlantique department. This is up to 20% of historical Brittany. The other 80% makes up the currently neighbouring region of Brittany * Anjou: is largely absorbed into the Maine-et-Loire department; the rest in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trappist
The Trappists, officially known as the Order of Cistercians of the Strict Observance ( la, Ordo Cisterciensis Strictioris Observantiae, abbreviated as OCSO) and originally named the Order of Reformed Cistercians of Our Lady of La Trappe, are a Catholic religious order of cloistered monastics that branched off from the Cistercians. They follow the Rule of Saint Benedict and have communities of both monks and nuns that are known as Trappists and Trappistines, respectively. They are named after La Trappe Abbey, the monastery from which the movement and religious order originated. The movement first began with the reforms that Abbot Armand Jean le Bouthillier de Rancé introduced in 1664, later leading to the creation of Trappist congregations, and eventually the formal constitution as a separate religious order in 1892. History The order takes its name from La Trappe Abbey or ''La Grande Trappe'', located in the French province of Normandy, where the reform movement began. Arma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Port-du-Salut Abbey
Port-du-Salut Abbey, also the Abbey of Notre-Dame du Port du Salut (french: Abbaye du Port-du-Salut, ''Abbaye Notre-Dame du Port-du-Salut'' or ''Abbaye du Port-Ringeard'') is a Trappist monastery located in Entrammes, Mayenne, France. The main monastery building dates from around the 13th century. History The Trappist abbey was founded in the early nineteenth century. In 1815, after twenty years of exile due to the suppression of religious orders by Napoleon, the Trappists returned to work in France. More precisely, on February 21, 1815, a Trappist community under Dom Bernard de Girmont, later their first abbot, settled in the empty buildings of a former priory occupied by a community of canons, dissolved during the French Revolution. The new community was formally recognised as an abbey on December 10, 1816, by Pope Pius VII. Present day Today, in addition to the conventual buildings, the abbey church and the beautiful chapel of the Blessed Sacrament, the abbey has a house fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrammes
Entrammes () is a commune in the Mayenne department in north-western France. It is located about west of Parné-sur-Roc and about south of Laval Entrammes Airport in Laval. History Entrammes owes its location to a major ford across the rivers Mayenne and Jouanne: the road connecting Le Mans to Rennes traditionally crossed the river here. Consequently, a substantial town covering approximately 55 hectares existed here already two thousand years ago, and was already settled during the first century BC. Gallery Image:Entrammes-comune.JPG, The old Town Hall Image:Port-du-salut.JPG, The Port-du-Salut Abbey Image:Mayenne Entrammes salle chaude.JPG, The Roman-Gaul Baths Image:Chiesa-entrammes.JPG, The parish church See also * Communes of the Mayenne department * Roman-Gaul Baths of Entrammes The Roman-Gaul Baths of Entrammes (''Thermes gallo-romains d'Entrammes'' in French) is a complex of Gallo-Roman thermal baths (''thermae'') in Entrammes, Mayenne, France. The baths we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Revolution
The French Revolution ( ) was a period of radical political and societal change in France that began with the Estates General of 1789 and ended with the formation of the French Consulate in November 1799. Many of its ideas are considered fundamental principles of liberal democracy, while phrases like ''liberté, égalité, fraternité'' reappeared in other revolts, such as the 1917 Russian Revolution, and inspired campaigns for the abolition of slavery and universal suffrage. The values and institutions it created dominate French politics to this day. Its causes are generally agreed to be a combination of social, political and economic factors, which the ''Ancien Régime'' proved unable to manage. In May 1789, widespread social distress led to the convocation of the Estates General, which was converted into a National Assembly in June. Continuing unrest culminated in the Storming of the Bastille on 14 July, which led to a series of radical measures by the Assembly, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourbon Restoration In France
The Bourbon Restoration was the period of French history during which the House of Bourbon returned to power after the first fall of Napoleon on 3 May 1814. Briefly interrupted by the Hundred Days War in 1815, the Restoration lasted until the July Revolution of 26 July 1830. Louis XVIII and Charles X, brothers of the executed king Louis XVI, successively mounted the throne and instituted a conservative government intended to restore the proprieties, if not all the institutions, of the Ancien Régime. Exiled supporters of the monarchy returned to France but were unable to reverse most of the changes made by the French Revolution. Exhausted by decades of war, the nation experienced a period of internal and external peace, stable economic prosperity and the preliminaries of industrialization. Background Following the French Revolution (1789–1799), Napoleon Bonaparte became ruler of France. After years of expansion of his French Empire by successive military victories, a coaliti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bel Group
The Bel Group (a.k.a. Groupe Bel or Fromageries Bel in French) is a multinational cheese marketer centered in France. Overview The Bel Group is headquartered at 2 allée de Longchamp in Suresnes (near Paris). It manufactures and distributes processed and semi processed cheeses, frequently packaged in individual portions. The company “Établissements Jules Bel” was founded in 1865 in Orgelet in the Department of the Jura. The Laughing Cow, Babybel, Kiri, Leerdammer and Boursin are Bel's five core brands that are distributed on five continents. As of 2015, the Bel Group is established in thirty three countries, and its products are sold in 130 countries. History The company was founded in 1865 by Jules Bel, under the name of ''Établissements Jules Bel'' in Orgelet. By 1921, his son Léon Bel registered the ''La vache qui rit'' brand.Elsa BembaronLa Vache qui rit, héroïne de la Première Guerre mondiale ''Le Figaro'', August 10, 2012 Eight years later, in 1929, he c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Port Wine Cheese
Port wine cheese is an orange- and red-colored cheese or cheese spread that is heavily dosed with alcoholic port wine as it is made. It is typically used as a cheese spread on foods such as crackers. It can be rolled into a cylindrical shape or into a ball, and is sometimes covered in nuts. Port wine cheese is a mass-produced product in the United States. See also * Port Salut cheese * List of cheeses * List of spreads * Pub cheese Pub cheese is a type of soft cheese spread and dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. It can be made with smoked cheeses or liquid smoke added to impart a smoky flavor. It is typically ... References American cheeses Port wine {{cheese-stub ... [...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] |
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