Fourme d'Ambert

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 has AOC designation limiting its origin. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible...
• 

  Saint-Nectaire

  Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from the Marshal of Sennecterre (a linguistic corruption of "Saint-Nectaire"), who served it at the table of Louis XIV. The Marshal...
• 

  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...
• 

  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 [buʀsɛ~] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to cream cheese. Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a trademark – Boursin cheese was at one...
• 

  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...
• 

  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 (prononounced layole), 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 protected under the French...
• 

  Pont-l'Évêque

  Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk...
• 

  Fourme de Montbrison

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