Vacherin

Similar topics in Freebase

• 

  Coulommiers

  Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and...
• 

  Raclette

  Raclette ( /rəˈklɛt/) is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part. In French, the word for the cheese is masculine, le raclette, whereas the word for the dish is feminine, la raclette. Raclette is a semi-firm, cow's milk cheese -...
• 

  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...
• 

  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...
• 

  Fourme de Montbrison

  Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department. The word fourme is derived from the Latin word forma meaning "shape", the same root from which the French word...

• Fourme d'Ambert

  Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with Penicillium roqueforti spores and...

• 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...

• Abbaye de Tamie

  In the Rhone-Alpes -- a region in southeastern France filled with deep, crisp lakes, cold mountains, and purple stretches of lavender fields -- sits an ancient monastery that dates back to 1131. It is in this ancient monastery that Trappist monks lovingly produce this fruity, full-flavored cow...

• Laguiole

  Laguiole (French pronunciation: [laɡjɔl], locally [lajɔl]), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been...