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Mimolette
Mimolette () is a cheese traditionally produced around the city of Lille, France. In France it is also known as ''Boule de Lille'' after its city of origin, or ''vieux Hollande'' because it was originally inspired by the Dutch Edam cheese. Description Mimolette has a spherical shape and is similar in appearance to a cantaloupe melon. It normally weighs about 2 kg (approximately 4.5 pounds) and is made from pasteurized cow's milk. Its name comes from the French word (feminine ), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. The bright orange color of the cheese comes from the natural seasoning annatto. When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor or aroma. The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. Mimolette can be consumed at different stages of aging. When younger, its taste resembles t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Mite
Cheese mites are mites (for instance '' Tyrophagus casei'' or other species) that are used to produce such cheeses as ', Cantal and Mimolette. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance. A 2010 scanning electron microscope study found that ''Milbenkäse'' cheese was produced using '' Tyrophagus casei'' mites, while Mimolette cheese used '' Acarus siro'' mites (also known as flour mites). Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture. Some cheese mite species, such as ''Tyrophagus putrescentiae'' and ''Acarus siro,'' are mycophagous and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. ''Journal of Stored Products ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropics, tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, spread (food), dairy spreads, butter and margarine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine And Specialties Of Nord-Pas-de-Calais
The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its History of Nord-Pas-de-Calais, history can be found in its specialties, such as the English influence on the Côte d'Opale, or Polish cuisine, dishes of Polish origin in the Nord-Pas de Calais Mining Basin, mining basin. Nord-Pas-de-Calais is a major agricultural and dairy farming region, and a producer of cheeses, including the most famous, Maroilles cheese, Maroilles, which is used in a variety of flamiche. Its coastline is home to France's largest fishing port, Boulogne-sur-Mer, Boulogne. Between land and sea, its primary products are herring, rabbit, potatoes and beer. Historically, this is a cuisine based on butter or lard, with little use of oil. It is characterized, among other things, by bitter-sweet flavors, such as those of braised chicory, beer cooking, or Chicory, cof ... [...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 (PGI). The systems has largely replaced national systems, such as the French appellation d'orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casu Marzu
(; ), sometimes spelled ''casu marzu'', and also called ''casu modde'', ''casu cundídu'' and ''casu fràzigu'' in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). Derived from pecorino, ''casu martzu'' goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called ''làgrima'', Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly long. When consumed, the larvae can possibly survive in the intestine, causing enteric pseudomyiasis; however, no cases have been linked to the cheese.Petroni"Casu marzu: The world’s ‘most dangerous’ cheese" ''CNN Travel'', 18 March 202 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milbenkäse
Milbenkäse ("mite cheese"), called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. An enzyme in the digestive juices excreted by the mites causes the cheese to ripen. Milbenkäse tastes similar to Harzer cheese, but with a bitter note (increasing with age) and a zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese. Historically, the cheese was produced in the Zeitz and Altenburg districts of the Saxony-Anhalt / Thuringia border region; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt. The traditional method of making Milbenkäse, which dates back to the Middle Ages, was nearly lost by 1970, with only the elderly Liesbeth Brauer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gideon (TV Series)
''Gideon'' was a late 1970s/early 1980s animated French children's television series. This basic animation was centered on Gideon, a duck with an unusually long neck. Gideon's abnormality was the subject of cruel taunts and jibes from the other ducks – who all had normal length necks – but good always came out in the end. Gideon originated as a series of French storybooks, written by Benjamin Rabier in 1923, under the name ''Gédéon''. In the 1970s French television produced the cartoon series, directed and co-written by Michel Ocelot made into 60 5 minute episodes, which was then sold to the United Kingdom television company Yorkshire Television and made into an English-language version and the original French 60 5 minute episodes was edited into 30 10 minute episodes each episode having 2 episodes merged into one story. It was directed by Steve Haynes and featured music by Alan Parker ex Blue Mink. It was shown on ITV between 1979 and 1981 with repeats until 1985 in UK, I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savencia Fromage & Dairy
Savencia Fromage & Dairy, named Bongrain until 2015, is a French food company specializing in the production of cheeses. Brands include Saint Agur Blue, Saint Albray, Etorki, Alouette and Pié d'Angloys. An independent family group, it is owned by the Bongrain family, via the Savencia Saveurs & Spécialités Group, a holding company which also includes Bordeau Chesnel and De Neuville. In 2017, it was the eighteenth largest dairy processing company in the world, in terms of turnover, and the fourth largest in France, behind Danone (second worldwide), Lactalis Groupe Lactalis S.A. (doing business as Lactalis) is a French multinational dairy products corporation, owned by the Besnier family and based in Laval, Mayenne, France. The company's former name was Besnier S.A. Lactalis is the largest dairy pr ... (3rd) and Sodiaal (16th). Controversies Groupe Savencia faced criticism for continuing its operations in Russia following the Russian invasion of Ukraine in 2022. D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people ... [...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 wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
