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Saint-André Cheese
Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days. The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic: a crust of baguette and a light beer or simply a slice of pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ... are suggested by the manufacturer a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-André Cheese
Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days. The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic: a crust of baguette and a light beer or simply a slice of pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ... are suggested by the manufacturer a ... [...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] |
Triple Cream
Triple-cream cheese or fromage triple-crème is cheese which contains more than 75% fat in its dry matter, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream. Triple-crème cheeses taste rich and creamy. Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brillat-Savarin, Boursault Boursault () is a commune of the Marne department in northeastern France. Population See also *Communes of the Marne department The following is a list of the 613 communes in the French department of Marne. The communes cooperate in the fo ..., Blue Castello, Explorateur, and St. André. References Types of cheese {{Cheese-stub ... [...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] |
Bloomy Rind
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses ''Penicillium camemberti'' is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. They are described as being "ripened from the outside," and usually have creamy textures. Brie cheese is a type of cheese prone to bloomy rind. See also * Types of cheese There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most comm ... References Characteristics of cheese {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (fungus)
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores ( conidia) formed by di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Villefranche-de-Rouergue
Villefranche-de-Rouergue (; oc, Vilafranca de Roergue ) is a commune in the Aveyron department in southern France. Villefranche-de-Rouergue station has rail connections to Toulouse, Figeac and Aurillac. History At the end of the Albigensian Crusade from the northern "barons" against the southern Occitania on a religious pretext (fighting the Cathar heresy), the Count of Toulouse was defeated and concluded the Treaty of Paris in 1229. With this, the Count gave the Rouergue county to his daughter. She married Alphonse de Poitiers, brother of Saint Louis, King of France. Alphonse founded Villefranche on the place of an old village called La Peyrade in 1252. In 1348 it was so flourishing that sumptuary laws were passed. Soon afterwards the town fell into the hands of Edward the Black Prince, but was the first place in Guyenne to rise against the English. New privileges were granted to the town by Charles V, but these were taken away by Louis XI. In 1588 the inhabitants repulse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aveyron
Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants of Aveyron's prefecture, Rodez, are called ''Ruthénois'', based upon the first Celtic settlers in the area, the Ruteni. With an area of and a population of 279,595, Aveyron is a largely rural department with a population density of 32 per square kilometer (83/sq mi). History Aveyron is one of the original 83 departments created during the French Revolution on 4 March 1790. The first known historical inhabitants of the region were the Rutenii tribe, but the area was inhabited previously to this, boasting many prehistoric ruins including over 1,000 dolmens, more than any other department in France. During the medieval and early modern periods, and until the 1790s, the territory covered by Aveyron was a province known as Rouergue. In 179 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vire
Vire () is a town and 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 Vire Normandie. Geography The town is located on the river Vire. Much of its surroundings consist of the ''bocage virois'', a type of mixed woodland and pasture common in Normandy. History In 1123, King of England and Duke of Normandy Henry I had a redoubt constructed on a rocky hill top, which was surrounded by the Vire river. The redoubt was stoned square at the bottom to assure the defense of the Duchy of Normandy against any attacks from Brittany or Maine. At the beginning of the 13th century, King Louis IX of France ordered that the existing stonework be supplemented with exterior ramparts. However the second precinct was finished only in the early the 14th century. At the end of the Middle Ages, the village prospered first with leather and then with textiles During the Hundred Years' War, Vire was p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calvados (department)
Calvados (, , ) is a department in the Normandy region in northwestern France. It takes its name from a cluster of rocks off the English Channel coast. In 2019, it had a population of 694,905.Populations légales 2019: 14 Calvados INSEE History Calvados is one of the original 83 departments created during the on 4 March 1790, in application of the law of 22 December 1789. It had been part of the former province of |
Brie Cheese
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ''département'' of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Production Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a . The mold is filled with several thin layers of cheese a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Wine
White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of Varietal, varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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