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Vieux-Boulogne
Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ''département'' around the town of Boulogne-sur-Mer Boulogne-sur-Mer (; pcd, Boulonne-su-Mér; nl, Bonen; la, Gesoriacum or ''Bononia''), often called just Boulogne (, ), is a coastal city in Northern France. It is a sub-prefecture of the department of Pas-de-Calais. Boulogne lies on the C ... in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier. Description This ''artisanal'' cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a moist, red-orange washed rind that is washed in beer during production. The cheese is ''pre-salé'' (pre-salted). Vieux-Boulogne is famed for its strong smell, and in November 2004 was found by researchers at Cranfield University to be the "smelliest" of 15 French and British cheeses that they tested. A follow-up test ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Boulogne-sur-Mer
Boulogne-sur-Mer (; pcd, Boulonne-su-Mér; nl, Bonen; la, Gesoriacum or ''Bononia''), often called just Boulogne (, ), is a coastal city in Northern France. It is a sub-prefecture of the department of Pas-de-Calais. Boulogne lies on the Côte d'Opale, a touristic stretch of French coast on the English Channel between Calais and Normandy, and the most visited location in the region after the Lille conurbation. Boulogne is its department's second-largest city after Calais, and the 183rd-largest in France.Téléchargement du fichier d'ensemble des populations légales en 2017 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pas-de-Calais
Pas-de-Calais (, " strait of Calais"; pcd, Pas-Calés; also nl, Nauw van Kales) is a department in northern France named after the French designation of the Strait of Dover, which it borders. It has the most communes of all the departments of France, 890, and is the 8th most populous. It had a population of 1,465,278 in 2019.Populations légales 2019: 62 Pas-de-Calais INSEE The Calais Passage connects to the on the . Pas-de-Calais borders the departments of [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Département In France
In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivities"), between the administrative regions and the communes. Ninety-six departments are in metropolitan France, and five are overseas departments, which are also classified as overseas regions. Departments are further subdivided into 332 arrondissements, and these are divided into cantons. The last two levels of government have no autonomy; they are the basis of local organisation of police, fire departments and, sometimes, administration of elections. Each department is administered by an elected body called a departmental council ( ing. lur.. From 1800 to April 2015, these were called general councils ( ing. lur.. Each council has a president. Their main areas of responsibility include the management of a number of social and welfare allowances, of junior high school () buildings and technical staff, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. The list below also shows other geographical indications. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections t ... [...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] |
Washed Rind
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones. Production Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (''Brevibacterium linens'', the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. at Practically Edible Food Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranfield University
, mottoeng = After clouds light , established = 1946 - College of Aeronautics 1969 - Cranfield Institute of Technology (gained university status by royal charter) 1993 - Cranfield University (adopted current name) , type = Public research university , chancellor = Dame Deirdre Hutton , vice_chancellor = Karen Holford , administrative_staff = 1,800 , students = ()(all postgraduates) , undergrad = , postgrad = , city = Cranfield, BedfordshireShrivenham, OxfordshireEngland , campus = Rural (both) , former_names = Cranfield Institute of TechnologyCollege of Aeronautics , colours = , athletics = , affiliations = ACUPEGASUSEQUISAACSBAMBA M5 UniversitiesUniversities UK , website = https://www.cranfield.ac.uk/ , logo = , footnotes = Cranfield University is a British postgraduate public research university specialising in science, engineering, design, technology and management. Cranfield was founded as the College of Aeronautics (CoA) in 1946. Through the 195 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daily Telegraph
Daily or The Daily may refer to: Journalism * Daily newspaper, newspaper issued on five to seven day of most weeks * ''The Daily'' (podcast), a podcast by ''The New York Times'' * ''The Daily'' (News Corporation), a defunct US-based iPad newspaper from News Corporation * ''The Daily of the University of Washington'', a student newspaper using ''The Daily'' as its standardhead Places * Daily, North Dakota, United States * Daily Township, Dixon County, Nebraska, United States People * Bill Daily (1927–2018), American actor * Elizabeth Daily (born 1961), American voice actress * Joseph E. Daily (1888–1965), American jurist * Thomas Vose Daily (1927–2017), American Roman Catholic bishop Other usages * Iveco Daily, a large van produced by Iveco * Dailies, unedited footage in film See also * Dailey, surname * Daley (other) * Daly (other) Daly or DALY may refer to: Places Australia * County of Daly, a cadastral division in South Australia * Daly ... [...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] |
Washed-rind Cheeses
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 commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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