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Rochebaron
Rochebaron is a soft blue cheese made from pasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France. This cheese is one of several that are made by curdling milk and separating the curds from the whey. Pressed into moulds, Rochebaron is then pierced with wires impregnated with Penicillium glaucum to produce blue veins through the soft whitish body of the cheese. The crust of edible ashes is dark matte grey. Rochebaron is usually sold as a single cheese with an average weight of . See also *List of cheeses *List of French cheeses This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ... References * {{French cheeses French cheeses Occitan cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Glaucum
''Penicillium glaucum'' is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use ''Penicillium roqueforti''.) In 1874, Sir William Roberts, a physician from Manchester, noted that cultures of the mold did not display bacterial contamination. Louis Pasteur would build on this discovery, noting that ''Bacillus anthracis'' would not grow in the presence of the related mold ''Penicillium notatum''. Its antibiotic powers were independently discovered and tested on animals by French physician Ernest Duchesne,Duchesne 1897 Antago ... [...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] |
Auvergne (region)
Auvergne (; ; oc, label=Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Auvergne-Rhône-Alpes.. The administrative region of Auvergne is larger than the historical province of Auvergne, one of the seven counties of Occitania, and includes provinces and areas that historically were not part of Auvergne. The Auvergne region is composed of the following old provinces: * Auvergne: departments of Puy-de-Dôme, Cantal, northwest of Haute-Loire, and extreme south of Allier. The province of Auvergne is entirely contained inside the Auvergne region * Bourbonnais: department of Allier. A small part of Bourbonnais lies outside Auvergne, in the neighbouring Centre-Val de Loire region (south of the department of Cher). * Velay: centre and southeast of department of Haute-Loire. Velay is entirely contained inside the Auvergne ... [...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] |
Beauzac
Beauzac () is a commune in the Haute-Loire department in south-central France. Population See also *Communes of the Haute-Loire department *Beauzelle Beauzelle (; oc, Bausèla) is a commune in the Haute-Garonne department in southwestern France. Population See also *Communes of the Haute-Garonne department *Beauzac Beauzac () is a commune in the Haute-Loire department in south-central F ... * Beauziac References Communes of Haute-Loire Velay {{HauteLoire-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regions Of France
France is divided into eighteen administrative regions (french: régions, singular ), of which thirteen are located in metropolitan France (in Europe), while the other five are overseas regions (not to be confused with the overseas collectivities, which have a semi-autonomous status). All of the thirteen metropolitan administrative regions (including Corsica ) are further subdivided into two to thirteen administrative departments, with the prefect of each region's administrative centre's department also acting as the regional prefect. The overseas regions administratively consist of only one department each and hence also have the status of overseas departments. Most administrative regions also have the status of regional territorial collectivities, which comes with a local government, with departmental and communal collectivities below the region level. The exceptions are Corsica, French Guiana, Mayotte and Martinique, where region and department functions are managed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Massif Central
The (; oc, Massís Central, ; literally ''"Central Massif"'') is a highland region in south-central France, consisting of mountains and plateaus. It covers about 15% of mainland France. Subject to volcanism that has subsided in the last 10,000 years, these central mountains are separated from the Alps by a deep north–south cleft created by the Rhône river and known in French as the ' (literally "Rhône furrow"). The region was a barrier to transport within France until the opening of the A75 motorway, which not only made north–south travel easier, but also opened access to the massif itself. Geography and geology The is an old massif, formed during the Variscan orogeny, consisting mostly of granitic and metamorphic rocks. It was powerfully raised and made to look geologically younger in the eastern section by the uplift of the Alps during the Paleogene period and in the southern section by the uplift of the Pyrenees. The massif thus presents a strongly asymmet ... [...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] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also serum albumi ... [...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] |
List Of French Cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. Protected designation of origin Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication. The systems has largely replaced national systems, such as the French appellation d'origine con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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