|
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] |
Principales AOC France
Principales may refer to: * In Philippine history, members of the Principalía The ''principalía'' or noble class was the ruling and usually educated upper class in the ''pueblos'' of Spanish Philippines, comprising the ''gobernadorcillo'' (later called the c''apitán municipal'' and had functions similar to a town mayo ... * In Roman history, certain military officers, see Auxilia#Junior officers (principales) {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence-Alpes-Côte D'Azur
Provence-Alpes-Côte d'Azur (; or , ; commonly shortened to PACA; en, Provence-Alps-French Riviera, italic=yes; also branded as Région Sud) is one of the eighteen administrative regions of France, the far southeastern on the mainland. Its prefecture and largest city is Marseille. The region is roughly coterminous with the former French province of Provence, with the addition of the following adjacent areas: the former papal territory of Avignon, known as Comtat Venaissin; the former Sardinian-Piedmontese County of Nice annexed in 1860, whose coastline is known in English as the French Riviera and in French as the ''Côte d'Azur''; and the southeastern part of the former French province of Dauphiné, in the French Alps. Previously known by the acronym PACA, the region adopted the name ''Région Sud'' as a commercial name or nickname in December 2017. 5,007,977 people live in the region according to the 2015 census. It encompasses six departments in Southeastern France: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Île-de-France (region)
The Île-de-France (, ; literally "Isle of France") is the most populous of the eighteen regions of France. Centred on the capital Paris, it is located in the north-central part of the country and often called the ''Région parisienne'' (; en, Paris Region). Île-de-France is densely populated and retains a prime economic position on the national stage: though it covers only , about 2% of metropolitan French territory, its 2017 population was nearly one-fifth of the national total. The region is made up of eight administrative departments: Paris, Essonne, Hauts-de-Seine, Seine-Saint-Denis, Seine-et-Marne, Val-de-Marne, Val-d'Oise and Yvelines. It was created as the "District of the Paris Region" in 1961. In 1976, when its status was aligned with the French administrative regions created in 1972, it was renamed after the historic province of Île-de-France. Residents are sometimes referred to as ''Franciliens'', an administrative word created in the 1980s. The GDP of the region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie De Meaux
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually. Description Brie de Meaux is made from cow's milk, with an average weight of for a diameter of . It has a soft, delicate white rind. The interior of the cheese is straw-yellow, creamy and soft. History A modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century, "rich and creamy", with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved, requiring two cartloads to be sent to Aachen annually; the site, not mentioned in the anecdotal but unreliable ninth-century life of Charlemagne, ''De Carolo Magno'' by Notker the Stammerer, has become associated with the monastery traditionally founded by Rado in Reuil-en-Brie. This cheese was named the "king of cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhône-Alpes
Rhône-Alpes () was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris. Rhône-Alpes has the sixth-largest economy of any European region. Geography Rhône-Alpes is located in the southeast of France. The neighboring (pre-2016) regions are Bourgogne (Burgundy) and Franche-Comté to the north, Auvergne to the west, Languedoc-Roussillon to the southwest, and Provence-Alpes-Côte d'Azur to the south. The eastern part of the region is in the Alps, and borders Switzerland and Italy. The highest peak is Mont Blanc, on the French-Italian border. The central part of the region comprises the river valleys of the Rhône and the Saône. The confluence of these two rivers is at Lyon. The western part of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu Du Vercors-Sassenage
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. In Larousse's Grand Dictionnaire Universel of the 19th century, King Francis I is described as being quite fond of the cheese. File:Bleu du Vercors-Sassenage sur le marché.jpg File:Etalage de bleu du Vercors-Sassenage.jpg File:Meules de bleu du Vercors-Sassenage.jpg See also * 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, te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Franche-Comté
Franche-Comté (, ; ; Frainc-Comtou: ''Fraintche-Comtè''; frp, Franche-Comtât; also german: Freigrafschaft; es, Franco Condado; all ) is a cultural and historical region of eastern France. It is composed of the modern departments of Doubs, Jura, Haute-Saône and the Territoire de Belfort. In 2016, its population was 1,180,397. From 1956 to 2015, the Franche-Comté was a French administrative region. Since 1 January 2016, it has been part of the new region Bourgogne-Franche-Comté. The region is named after the ' (Free County of Burgundy), definitively separated from the region of Burgundy proper in the fifteenth century. In 2016, these two-halves of the historic Kingdom of Burgundy were reunited, as the region of Bourgogne-Franche-Comté. It is also the 6th biggest region in France. The name "Franche-Comté" is feminine because the word "comté" in the past was generally feminine, although today it is masculine. The principal cities are the capital Besançon, Belfor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu De Gex
''Bleu de Gex'' (also ''Bleu du Haut-Jura'' or ''Bleu de Septmoncel'') is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is named after the Pays de Gex, a historical region in what is now France and Switzerland. During production, ''Penicillium roqueforti'' mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex". Due to changes made in November 2004 to the official U.S. definition of "soft cheese", and the requirement that such cheeses from France must be made with pasteurized milk in French-certified plants, Bleu de Gex cannot be sold legally in the United States. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Midi-Pyrénées
Midi-Pyrénées (; oc, Miègjorn-Pirenèus or ; es, Mediodía-Pirineos) is a former administrative region of France. Since 1 January 2016, it has been part of the new region of Occitania. It was the largest region of Metropolitan France by area, larger than the Netherlands or Denmark. Midi-Pyrénées has no historical or geographical unity. It is one of the regions of France created in the late 20th century to serve as a hinterland and zone of influence for its capital, Toulouse, one of a handful of so-called "balancing metropolises" (''métropoles d'équilibre'').In the 1960s, eight large regional cities of France (Toulouse, Lille, Nancy, Strasbourg, Lyon, Nantes, Bordeaux, and Marseille) were made "balancing metropolises", receiving special financial and technical help from the French government in order to counterbalance the excessive weight of Paris inside France. Another example of this is the region of Rhône-Alpes which was created as the region for Lyon. Geographical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu Des Causses
''Bleu des Causses'' ( oc, Blau dels Causses) is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers. History The Bleu des Causses shares an ancient history with the Roquefort, in a time where the cheese was made from mixed milk from a cow and a sheep, or pure milk from one or the other, based on the season and the cheesemaker. Roman Gaul Pliny the Elder mentions that the cheeses of Mont Lozère and Gévaudan were esteemed in ancient Rome, a remark traditionally interpreted as an early reference to the region's blue cheese, but often objected to by modern authors, on the grounds that he does not clearly identify the ... [...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] |
Bleu D'Auvergne
Bleu d'Auvergne () is a French blue cheese, named for its place of origin in the Auvergne (province), Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government. Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd. Subsequently, his discovery and techniques spread throughout the region. Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
