Roquefort

Similar topics in Freebase

• 

  Abbaye de Belloc

  Abbaye de Belloc (in France, Abbaye de Bellocq, but both names are used in English) is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk...
• 

  Brillat-Savarin cheese

  Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët. Brillat-Savarin...
• 

  Brocciu

  Brocciu is a whey cheese produced from sheep milk or goat milk. This is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose. Produced on the island of Corsica, Brocciu is considered the national food. Like Ricotta, it is a young white cheese and is paired...
• 

  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. During production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To...
• 

  Boursin

  Boursin [buʁsɛ̃] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavor and texture somewhat similar to cream cheese. Boursin is a trademark. Boursin cheese was first developed in 1963 by François Boursin in Normandy, and at one time was produced...
• 

  Etorki

  Etorki is a cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks. It has a cylindrical shape about 25 cm in diameter and 11 cm in height. It is...
• 

  Ossau-Iraty

  Ossau-iraty is a French cheese made from sheep milk. Ossau-iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Iraty Valley in the Northern Basque Country. It has been recognized as an...
• 

  Cathare

  Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages,...

• 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...