1.
List of cheeses
–
This is a list of cheeses by place of origin. Types of cheese are included, brand names are included if they apply to a distinct variety of cheese. Cheese is a food that is produced in wide-ranging flavors, textures. Hundreds of types of cheese from various countries are produced and their styles, textures and flavors depend on the origin of the milk, 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. Cheese is an ancient food whose origins predate recorded history, mainstream Chinese culture is not dairy-centric. However, outlying regions of the country, such as Tibet, there are two types of Mongolian cheese. They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese, түүхий сүүний - this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top. болсон сүүний - this is similar but is made without the cream, dziugas The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets. Bohinc Jože Nanoški Planinski Switzerland is home to about 450 varieties of cheese, cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of milk and goat milk. The British Cheese Board states that there are over 700 named British cheeses produced in the UK
List of cheeses
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A cheese counter at a shop
List of cheeses
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Cheese in a store cooler
List of cheeses
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A variety of cheeses on serving platter
List of cheeses
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Many cheeses at a supermarket
2.
France
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France, officially the French Republic, is a country with territory in western Europe and several overseas regions and territories. The European, or metropolitan, area of France extends from the Mediterranean Sea to the English Channel and the North Sea, Overseas France include French Guiana on the South American continent and several island territories in the Atlantic, Pacific and Indian oceans. France spans 643,801 square kilometres and had a population of almost 67 million people as of January 2017. It is a unitary republic with the capital in Paris. Other major urban centres include Marseille, Lyon, Lille, Nice, Toulouse, during the Iron Age, what is now metropolitan France was inhabited by the Gauls, a Celtic people. The area was annexed in 51 BC by Rome, which held Gaul until 486, France emerged as a major European power in the Late Middle Ages, with its victory in the Hundred Years War strengthening state-building and political centralisation. During the Renaissance, French culture flourished and a colonial empire was established. The 16th century was dominated by civil wars between Catholics and Protestants. France became Europes dominant cultural, political, and military power under Louis XIV, in the 19th century Napoleon took power and established the First French Empire, whose subsequent Napoleonic Wars shaped the course of continental Europe. Following the collapse of the Empire, France endured a succession of governments culminating with the establishment of the French Third Republic in 1870. Following liberation in 1944, a Fourth Republic was established and later dissolved in the course of the Algerian War, the Fifth Republic, led by Charles de Gaulle, was formed in 1958 and remains to this day. Algeria and nearly all the colonies became independent in the 1960s with minimal controversy and typically retained close economic. France has long been a centre of art, science. It hosts Europes fourth-largest number of cultural UNESCO World Heritage Sites and receives around 83 million foreign tourists annually, France is a developed country with the worlds sixth-largest economy by nominal GDP and ninth-largest by purchasing power parity. In terms of household wealth, it ranks fourth in the world. France performs well in international rankings of education, health care, life expectancy, France remains a great power in the world, being one of the five permanent members of the United Nations Security Council with the power to veto and an official nuclear-weapon state. It is a member state of the European Union and the Eurozone. It is also a member of the Group of 7, North Atlantic Treaty Organization, Organisation for Economic Co-operation and Development, the World Trade Organization, originally applied to the whole Frankish Empire, the name France comes from the Latin Francia, or country of the Franks
France
–
One of the
Lascaux paintings: a horse –
Dordogne, approximately 18,000 BC
France
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Flag
France
–
The
Maison Carrée was a temple of the
Gallo-Roman city of Nemausus (present-day
Nîmes) and is one of the best preserved vestiges of the
Roman Empire.
France
–
With
Clovis ' conversion to Catholicism in 498, the
Frankish monarchy,
elective and
secular until then, became
hereditary and of
divine right.
3.
Charles de Gaulle
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Charles André Joseph Marie de Gaulle was a French general and statesman. He was the leader of Free France and the head of the Provisional Government of the French Republic, in 1958, he founded the Fifth Republic and was elected as the 18th President of France, a position he held until his resignation in 1969. He was the dominant figure of France during the Cold War era, born in Lille, he graduated from Saint-Cyr in 1912. He was an officer of the First World War, wounded several times. During the interwar period, he advocated mobile armoured divisions, during the German invasion of May 1940, he led an armoured division which counterattacked the invaders, he was then appointed Under-Secretary for War. Refusing to accept his governments armistice with Nazi Germany, de Gaulle exhorted the French population to resist occupation and he led a government in exile and the Free French Forces against the Axis. Despite frosty relations with Britain and especially the United States, he emerged as the leader of the French resistance. He became Head of the Provisional Government of the French Republic in June 1944, frustrated by the return of petty partisanship in the new Fourth Republic, he resigned in early 1946 but continued to be politically active as founder of the RPF party. He retired in the early 1950s and wrote his War Memoirs, when the Algerian War was ripping apart the unstable Fourth Republic, the National Assembly brought him back to power during the May 1958 crisis. De Gaulle founded the Fifth Republic with a presidency. He granted independence to Algeria and progressively to other French colonies and he restored cordial Franco-German relations to create a European counterweight between the Anglo-American and Soviet spheres of influence. However, he opposed any development of a supranational Europe, favouring a Europe of sovereign nations, De Gaulle openly criticised the US intervention in Vietnam and the exorbitant privilege of the US dollar. In his later years, his support for an independent Quebec, De Gaulle resigned in 1969 after losing a referendum in which he proposed more decentralization. He died a year later at his residence in Colombey-les-Deux-Églises, leaving his Presidential memoirs unfinished, many French political parties and figures claim the Gaullist legacy. De Gaulle was ranked as Le Plus Grand Français de tous les temps, De Gaulle was born in the industrial region of Lille in the Nord departement, the third of five children. He was raised in a devoutly Catholic and traditional family and his father, Henri de Gaulle, was a professor of history and literature at a Jesuit college who eventually founded his own school. Henri de Gaulle came from a line of parliamentary gentry from Normandy and Burgundy. De Gaulles mother, Jeanne, descended from a family of entrepreneurs from Lille
Charles de Gaulle
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Charles de Gaulle in 1961
Charles de Gaulle
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De Gaulle's birth house in
Lille, now a national museum
Charles de Gaulle
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A plaque in
Dinant commemorating the place where Charles de Gaulle, then an infantry lieutenant, was wounded while crossing the
Meuse in 1914
Charles de Gaulle
–
Charles de Gaulle (far right) with
Andrew McNaughton,
Władysław Sikorski, and
Winston Churchill
4.
Common Agricultural Policy
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The Common Agricultural Policy is the agricultural policy of the European Union. It implements a system of subsidies and other programmes. It was introduced in 1962 and has several changes since then to reduce the cost. It has been criticised on the grounds of its cost, and its environmental, the circumstance that led to the development of the CAP occurred in the late 1950s to late 1960s. At the time, there was no example of a successful agricultural integration in Europe, however, two main factors contributed to its creation of this policy. ”Thus, leading to the creation of article 39 in a set of five social and economic objectives.9. As part of building a market, tariffs on agricultural products would have to be removed. However, the clout of farmers and the sensitivity of the issue made it take many years before the CAP was fully implemented. The Treaty of Rome, signed in 1957, established the Common Market and it also defined the general objectives of a CAP. The principles of the CAP were set out at the Stresa Conference in July 1958, the creation of a common agricultural policy was proposed in 1960 by the European Commission, and the CAP mechanisms were adopted by the six founding Member States. In 1962, the CAP came into force, the six member states individually strongly intervened in their agricultural sectors, in particular with regard to what was produced, maintaining prices for goods and how farming was organised. The intervention posed an obstacle to trade in goods while the rules continued to differ from state to state since freedom of trade would interfere with the intervention policies. Some members, particularly France, and all farming professional organisations wanted to maintain strong state intervention in agriculture and that could not only be achieved unless policies were harmonised and transferred to the European Community level. By 1962, three major principles had been established to guide the CAP, market unity, community preference, since then, the CAP has been a central element in the European institutional system. Germany is still the largest net contributor into the EU budget, however, as of 2005, France is also a net contributor while the more agriculture-focused Spain, Greece, and Portugal are the biggest beneficiaries. Transitional rules apply to the newly admitted states, which limit the subsidies that they currently receive. The CAP has always been an area of EU policy to reform, it is a problem that began in the 1960s and one that has continued to the present. Changes to the CAP are proposed by the European Commission, after a public consultation, both the Council and the European Parliament have to agree to any changes. The Parliament was involved in the process of change for the first time in 2013, the involvement of the Parliament, which represents the citizens, increases the democratic legitimacy of the CAP
Common Agricultural Policy
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Directorate-General for Agriculture and Rural Development in Brussels
Common Agricultural Policy
–
Participants of the "Common Agricultural Policy 2014-2020" meeting of Chairpersons of Agriculture Committees of the
EU member states in the
Polish Senate
5.
European Union
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The European Union is a political and economic union of 28 member states that are located primarily in Europe. It has an area of 4,475,757 km2, the EU has developed an internal single market through a standardised system of laws that apply in all member states. Within the Schengen Area, passport controls have been abolished, a monetary union was established in 1999 and came into full force in 2002, and is composed of 19 EU member states which use the euro currency. The EU operates through a system of supranational and intergovernmental decision-making. The EU traces its origins from the European Coal and Steel Community, the community and its successors have grown in size by the accession of new member states and in power by the addition of policy areas to its remit. While no member state has left the EU or its antecedent organisations, the Maastricht Treaty established the European Union in 1993 and introduced European citizenship. The latest major amendment to the basis of the EU. The EU as a whole is the largest economy in the world, additionally,27 out of 28 EU countries have a very high Human Development Index, according to the United Nations Development Programme. In 2012, the EU was awarded the Nobel Peace Prize, through the Common Foreign and Security Policy, the EU has developed a role in external relations and defence. The union maintains permanent diplomatic missions throughout the world and represents itself at the United Nations, the World Trade Organization, the G7, because of its global influence, the European Union has been described as an emerging superpower. After World War II, European integration was seen as an antidote to the nationalism which had devastated the continent. 1952 saw the creation of the European Coal and Steel Community, the supporters of the Community included Alcide De Gasperi, Jean Monnet, Robert Schuman, and Paul-Henri Spaak. These men and others are credited as the Founding fathers of the European Union. In 1957, Belgium, France, Italy, Luxembourg, the Netherlands and West Germany signed the Treaty of Rome and they also signed another pact creating the European Atomic Energy Community for co-operation in developing nuclear energy. Both treaties came into force in 1958, the EEC and Euratom were created separately from the ECSC, although they shared the same courts and the Common Assembly. The EEC was headed by Walter Hallstein and Euratom was headed by Louis Armand, Euratom was to integrate sectors in nuclear energy while the EEC would develop a customs union among members. During the 1960s, tensions began to show, with France seeking to limit supranational power, Jean Rey presided over the first merged Commission. In 1973, the Communities enlarged to include Denmark, Ireland, Norway had negotiated to join at the same time, but Norwegian voters rejected membership in a referendum
European Union
–
In 1989, the
Iron Curtain fell, enabling the union to
expand further (
Berlin Wall pictured).
European Union
–
Flag
European Union
–
2009, the
Lisbon Treaty entered into force.
European Union
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The 65,993 km (41,006 mi) coastline dominates the European climate (
Cyprus).
6.
Protected designation of origin
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This regulation ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into force in 1992 and these laws protect the names of wines, cheeses, hams, sausages, seafood, olives, olive oils, beers, Balsamic vinegar and even regional breads, fruits, raw meats and vegetables. In countries where Protected Geographical Status laws are enforced, only products which meet the various geographical, Protected indications are treated as intellectual property rights by the Customs Regulation 1383/2003, and infringing goods may be seized by customs on import. Within the European Union, enforcement measures vary, infringement may be treated as counterfeit, on 15 November 2011, the European Court of Auditors presented its report Do the design and management of the Geographical Indications Scheme allow it to be effective. The general regime governs the use of protected designations of origin and protected geographical indications for food, there are separate regimes for spirits and for aromatised drinks as well as for wines. The origin of the product is one of the criteria for use of the protected terms. The label Traditional Specialities Guaranteed is a protected term which does not impose any restrictions on the geographical origin of the product. The protection of geographical indications was extended to foodstuffs and other products in 1992. Given the widely different national provisions, this general regime gives much more power to the European Commission to ensure a harmonised protection across the European Union and it is currently governed by the Regulation on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Otherwise the protection afforded by the two terms is equivalent, an application for a PDO or a PGI is first made to the authorities of the relevant Member State. It is judged by the Member State against the criteria in the Regulation and, if found to be acceptable, applications are published at both the national and Community stages of examination, and third parties can object to proposed PDOs or PGIs which they feel would harm their business. Hence Cheddar cheese was deemed to be a name. Feta was deemed not to have become generic, and was registered as a PDO to the disappointment of cheesemakers outside of Greece. In other words, to receive the PGI status, the product must be traditionally and at least partially manufactured within the specific region. The TSG quality scheme aims to provide a protection regime for food products of specific character. Differing from PDO and PGI, this quality scheme does not certify that the food product has a link to specific geographical area. To qualify for a TSG a food must be of “specific character” and either its raw materials,3 of Regulation 1151/12 “specific character” is defined as “the characteristic production attributes which distinguish a product clearly from other similar products of the same category”. 3 of Regulation 1151/12 “traditional” is defined as “proven usage on the market for a period that allows transmission between generations, this period is to be at least 30 years”
Protected designation of origin
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Vermouth
Protected designation of origin
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Protected designation of origin logo
Protected designation of origin
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Stilton – an example of an origin protected product.
Protected designation of origin
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A PDO apple.
7.
Denominazione di origine controllata
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Denominazione di origine controllata is a quality assurance label for Italian wines. The system is modeled on the French Appellation dorigine contrôlée designations, the Italian government introduced the system in 1963 and overhauled in 1992 to comply with European Union law on protected geographical designations of origin, which came into effect that year. There are three levels of labels, DO — Denominazione di Origine, DOC — Denominazione di Origine Controllata, all three require that a food product be produced within the specified region using defined methods and that it satisfy a defined quality standard. The need for a DOCG identification arose when the DOC designation was, in the view of many Italian food industries, a new, more restrictive identification was then created as similar as possible to the previous one so that buyers could still recognize it, but qualitatively different. A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed personnel before being bottled, to prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork. Wines labelled DOC or DOCG may only be sold in bottles holding 5 litres or less, traditional food An excerpt from the relevant Italian law V. Q. P. R. D. Vini, Elenco e Riferimenti Normativi al 07.02, complete list of italian DOC wines
Denominazione di origine controllata
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Labels of the Italian wine Amarone Della Valpolicella Classico 2004 from the Pegrandi vineyard produced by Vaona. The label indicates that this is a DOC class wine from the Classico region of Valpolicella.
Denominazione di origine controllata
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DOCG seal on a bottle of
Chianti Classico Riserva 1995.
Denominazione di origine controllata
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A paper strip denoting DOCG on a bottle of 2012
Barbera d'Asti
8.
Boursin cheese
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Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavour, the first Boursin flavor, Garlic and Fine Herbs, was created in 1957 by François Boursin, a cheese maker from Normandy. Boursins product was derived from a party dish, fromage frais, guests would take their cheese. His recipe would be the first flavored cheese product to be sold nationally in France, Boursin cheese was first developed in Normandy, and at one time was produced exclusively in Croisy-sur-Eure, France, by the Boursin company. In 1990, the Boursin name was acquired by Unilever, which sold it to Groupe Bel in November 2007 for €400 million, the brand was advertised on television using the slogan, « Du pain, du vin, du Boursin ». Later this slogan was replaced with « Du pain, du Boursin, tout est bien »
Boursin cheese
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Boursin
9.
Emmental cheese
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Emmentaler or Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savoury, but mild taste, Emmentaler dates to the time of ancient history. Three types of bacteria are used in the production of Emmentaler, Streptococcus thermophilus, Lactobacillus helveticus, historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmentaler cheese is used in a variety of dishes, particularly in gratins, and fondue, Emmentaler Switzerland AOC has been registered since 2000 as an appellation dorigine contrôlée. In 2013, it was replaced by the appellation dorigine protégée certification and this “original Emmentaler” is produced in small rural dairies with raw cows milk, adding only natural ingredients, preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a shape with a natural rind. This Emmentaler has three age profiles, classic - four months, reserve - eight months, and Premier Cru -14 months, Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin Cheese World Championships in 2006 and it was nominated best cheese among over 1,700 competitors. For this achievement, it has received a place in the Historic Museum in Bern, Switzerland
Emmental cheese
–
Emmentaler
Emmental cheese
–
Eighteen-month matured raw-milk Emmental
AOC Extra by Swiss affineur
Rolf Beeler
10.
Abondance cheese
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Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance, a round of Abondance weighs approximately 10 kg, and its aroma is similar to that of Beaufort, also from France. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, by 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55% of the herd. In 1998,873 tonnes were produced, 34% from local farms, Abondance cheese was granted an Appellation dorigine contrôlée or AOC in 1990. The region has been known for its cheese since at least the 14th century when monks from the Sainte Marie dAbondance Monastery are recorded to have supplied cheese to the conclave at Avignon. Abondance cheese can be either artisanal or farm-made, it is now exclusively in the area of Abondance in Chablais. The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards, media related to Abondance at Wikimedia Commons
Abondance cheese
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Abondance
11.
Haute-Savoie
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Haute-Savoie is a department in the Auvergne-Rhône-Alpes region of south-eastern France, bordering both Switzerland and Italy. To the north is Lake Geneva and Switzerland, to the south and southeast are the Mont Blanc, the French entrance to the Mont Blanc Tunnel to Italy is in Haute-Savoie. It is noted for winter sports, the first Winter Olympic Games were held at Chamonix in 1924, before 1860, the territory occupied by modern Haute-Savoie and the adjoining department of Savoie had been part of the Kingdom of Sardinia since the Treaty of Utrecht in 1713. Annexation of the region by France was formalized in the Treaty of Turin on March 24,1860, from November 1942 to September 1943, Haute-Savoie was subjected to military occupation by Fascist Italy. The Maquis des Glières operated from Haute-Savoie, Haute-Savoie comprises four arrondissements, divided into 294 communes and 17 cantons. Haute-Savoie has the largest range of elevations of all the departments in France, the lowest point is 250 metres in the Rhône River Valley, some of the worlds best-known ski resorts are in Haute-Savoie. Its mountainous terrain makes mountain passes important to trade and economic life, some of the most important are the Col de la Forclaz and the Mont Blanc Tunnel, linking Chamonix to Courmayeur in the Aosta Valley. As of 1996,178,624 hectares of Haute-Savoie is forested, compared to 34.4 percent for the Rhone-Alpes region and 27.1 percent for France as a whole. Of the forested area 141,063 hectares is managed for timber and other forest products, national nature reserves are designated by the French government as areas where an outstanding natural heritage is present in both rare and typical areas in terms of species and geology. Management is charged to local organizations, with direction and evaluation focusing on protection for future generations. Lake Annecy is an attraction, along with the town of Évian-les-Bains, perhaps the best-known town on the French shore of Lake Geneva. Haute-Savoie is entirely within the watershed of the Rhone, there were 4,450 farmers in 1999,4,800 farmers and over 1,700 full-time farm employees at the end of 2006. In 1999, crop production was valued at €71.5 million, dairy production is a large part of the Haute-Savoie economy, earning €117.2 million in 2006 and representing 74 percent of the net animal-product worth. The average expenditure per capita in 2006 was €21,706, with the 2004–2007 rise of the euro, Swiss customer traffic decreased five or six percent. At the end of 2006, traditional small businesses represented 84 percent of businesses and 40 percent of retail space,4,301 companies were established in 2004 in Haute-Savoie, nearly 80 percent in the service sector, with a high percentage offering service to individuals. This accounted for 21.6 percent of new businesses, the most active sectors were real estate, construction, business services and the food industry. In 1999, Haute-Savoie had 2,779 industrial companies producing 13.60 percent of all business income. T, firms engaged in screw-cutting are major employers in the department. While the automotive industry is the client, firms also service the electronics, household-appliance
Haute-Savoie
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Prefecture building of the Haute-Savoie department, in Annecy
Haute-Savoie
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Aerial view of Annecy Lake from the southeast
Haute-Savoie
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Reblochon cheese
Haute-Savoie
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Yvoire and the
Lake Léman
12.
Cow
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Cattle—colloquially cows—are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, cattle are raised as livestock for meat, as dairy animals for milk and other dairy products, and as draft animals. Other products include leather and dung for manure or fuel, in some regions, such as parts of India, cattle have significant religious meaning. From as few as 80 progenitors domesticated in southeast Turkey about 10,500 years ago, according to an estimate from 2011, in 2009, cattle became one of the first livestock animals to have a fully mapped genome. Some consider cattle the oldest form of wealth, and cattle raiding consequently one of the earliest forms of theft. Cattle were originally identified as three species, Bos taurus, the European or taurine cattle, Bos indicus, the zebu, and the extinct Bos primigenius. The aurochs is ancestral to both zebu and taurine cattle and these have been reclassified as one species, Bos taurus, with three subspecies, Bos taurus primigenius, Bos taurus indicus, and Bos taurus taurus. Complicating the matter is the ability of cattle to interbreed with other related species. Hybrid individuals and even breeds exist, not only between taurine cattle and zebu, but also one or both of these and some other members of the genus Bos – yaks, banteng. Hybrids such as the breed can even occur between taurine cattle and either species of bison, leading some authors to consider them part of the genus Bos. However, cattle cannot successfully be hybridized with more distantly related bovines such as water buffalo or African buffalo, the aurochs originally ranged throughout Europe, North Africa, and much of Asia. In historical times, its range became restricted to Europe, breeders have attempted to recreate cattle of similar appearance to aurochs by crossing traditional types of domesticated cattle, creating the Heck cattle breed. Cattle did not originate as the term for bovine animals and it was borrowed from Anglo-Norman catel, itself from medieval Latin capitale principal sum of money, capital, itself derived in turn from Latin caput head. Cattle originally meant movable personal property, especially livestock of any kind, the word is a variant of chattel and closely related to capital in the economic sense. The term replaced earlier Old English feoh cattle, property, which today as fee. The word cow came via Anglo-Saxon cū, from Common Indo-European gʷōus = a bovine animal, compare Persian gâv, Sanskrit go-, Welsh buwch. The plural cȳ became ki or kie in Middle English, and a plural ending was often added, giving kine, kien. This is the origin of the now archaic English plural, kine, the Scots language singular is coo or cou, and the plural is kye
Cow
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Cattle
Cow
–
Żubroń, a cross between
wisent and cattle
Cow
–
An
Ongole bull
Cow
–
A
Hereford bull
13.
Banon cheese
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Banon is a French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille, it is a cheese made from goats milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height. This pungent uncooked, unpressed cheese consists of a soft white pâte that is wrapped in chestnut leaves. The Provençal specialty fromage fort du Mont Ventoux is made by placing a young banon in an earthenware jar, the cheese is then seasoned with salt and pepper, doused in vinegar and eau-de-vie and left in a cool cellar to ferment. The concoction will last for many years becoming increasingly fierce in taste, small goats cheeses have been made in the dry hills of Provence since Roman times. As it is today, the cheese was first made by a couple in the village of Puimichel near to the town of Banon in the département of Alpes-de-Haute-Provence. The affinage period lasts for two weeks, following which it is dipped in eau de vie and wrapped in leaves that have been softened and sterilized by boiling in a mixture of water. The cheese is at its best when made between spring and autumn, Banon was awarded the Appellation dOrigine Contrôlée label in 2003. Official website Banon in Tout Un Fromage
Banon cheese
–
Banon
14.
Goat
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The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the family Bovidae and is related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over 300 distinct breeds of goat, Goats are one of the oldest domesticated species, and have been used for their milk, meat, hair, and skins over much of the world. In 2011, there were more than 924 million live goats around the globe, according to the UN Food, female goats are referred to as does or nannies, intact males are called bucks or billies, and juveniles of both sexes are called kids. Goat meat from animals is called kid or cabrito, while meat from older animals is known simply as goat or sometimes called chevon. To refer to the male, Old English used bucca until ousted by hegote, hegoote in the late 12th century, nanny goat originated in the 18th century and billy goat in the 19th. Goats are among the earliest animals domesticated by humans, the most recent genetic analysis confirms the archaeological evidence that the wild Bezoar ibex of the Zagros Mountains is the likely original ancestor of probably all domestic goats today. The earliest remnants of domesticated goats dating 10,000 years before present are found in Ganj Dareh in Iran. Goat remains have been found at sites in Jericho, Choga Mami Djeitun and Çayönü. Studies of DNA evidence suggests 10,000 years BP as the domestication date, historically, goat hide has been used for water and wine bottles in both traveling and transporting wine for sale. It has also used to produce parchment. Goats are considered small livestock animals, compared to animals such as cattle, camels and horses, but larger than microlivestock such as poultry, rabbits, cavies. Each recognized breed of goats has specific weight ranges, which vary from over 140 kg for bucks of larger breeds such as the Boer, within each breed, different strains or bloodlines may have different recognized sizes. At the bottom of the range are miniature breeds such as the African Pygmy. Most goats naturally have two horns, of various shapes and sizes depending on the breed, Goats have horns unless they are polled or the horns have been removed, typically soon after birth. There have been incidents of polycerate goats, although this is a genetic rarity thought to be inherited, the horns are most typically removed in commercial dairy goat herds, to reduce the injuries to humans and other goats. Unlike cattle, goats have not been bred to be reliably polled, as the genes determining sex. Breeding together two genetically polled goats results in a number of intersex individuals among the offspring, which are typically sterile
Goat
Goat
–
Horn cores from the Neolithic village of
Atlit Yam
Goat
–
A white Irish goat with horns
Goat
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Eye with horizontal pupil
15.
Beaufort cheese
–
Beaufort is a firm, raw cows milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufort, which is located in the Savoie region of the French Alps, there are three varieties of Beaufort, Beaufort dete Beaufort d’alpage Beaufort dhiver Beaufort was first certified as an appellation dorigine contrôlée in 1968. Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val dArly valley, the cheese is prepared using 11 liters of milk for every 1 kg of cheese desired. The milk used in one variety comes from the Tarine cattle|Tarentaise]] or Abondance cows that graze in the Alps, to make Beaufort, first, the milk is heated and then cast into a beechwood hoop or mold which gives the cheese its distinctive concave shape. It is pressed for 24 hours, taken out of the hoops, once cooled, it is soaked in brine and then stored on spruce shelves for one to two months. During this part of the process, one side of the cheese is hand-salted each morning, then turned over, once the cheese rind has reached a level of maturity, the cheese is smear-ripened with a mixture called morge which produces its strong flavor and pale yellow rind. The prepared cheese must then age for 6–12 months, or even longer, Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin Fribourgeois or Emmental. Beaufort is commonly used to make cheese fondue because it melts easily, one of the many cheeses that go well with white wine, Beaufort is often enjoyed with fish, especially salmon. Brined cheese List of cheeses Official website of the Syndicat de Défense du Fromage Beaufort
Beaufort cheese
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Beaufort
16.
Savoie
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Savoie is a French department in the Auvergne-Rhône-Alpes region of the French Alps. For history before 1860, details of the annexation, and modern regionalism and it is widely accepted that Savoie takes its name from the Latin Sapaudia or Sabaudia, meaning land covered in fir trees. Savoie was long part of the states of Savoy, though beginning in the 16th century and it was integrated into the Mont-Blanc department from 1792 to 1815. The province was annexed by France in 1860, the former Duchy of Savoy became the two departments of Savoie and Haute-Savoie. Moûtiers, capital of the province of Tarentaise Valley ceased to be the prefecture after a law passed on September 10,1926. Savoie, along with Albertville, hosted the 1992 Winter Olympics, with ski events at Tarentaise and Beaufortain. The other main alpine valley is the Maurienne, connected to the Tarentaise valley by two passes, the col de la Madeleine and the highest pass in Europe, the col de lIseran. The Maurienne valley was through the col du Mont Cenis, the commercial route between France and Italy. It is one of the longest intra-alpine valleys in the Alps, Savoie is part of the Auvergne-Rhône-Alpes région. It borders the departments of Haute-Savoie, Ain, Isère and Hautes-Alpes in addition to Italy and its two main lakes are Lac du Bourget and Lac dAiguebelette, one of the least polluted in France due to a 1976 law forbidding any use of motorboats on the lake. According to the Chambéry chamber of commerce, close to 50% of the departments wealth comes from tourism, each year, Savoie hosts over 30 million visitor-nights of tourists. Savoie also profits from its resources with particular strengths in ore processing. Savoie had an exceptionally high export/import ratio of 214% in 2005 and its exports rose to €1.768 billion and €825 million in imports. Its leading exports were steel, aluminum, and electric and electronic components, Savoie is famous for its cows, which produce numerous cheeses, some of them are, Beaufort Savoie Gruyère Reblochon Tamié Tome des Bauges Tomme de Savoie Numerous wine grapes are also grown in Savoie. The most famous wines are made of Gamay, Pinot noir, fruit production is the third largest component of agriculture in Savoie. Apples and pears are also produced in the region and are known for their qualities. Residents of Savoie are known as Savoyards, though they can also be called Savoisiens or Savoyens,8,507 The average population density is not a good indicator, the valleys tend to be much more densely populated, whereas the mountains tend to be near-completely uninhabited. The Catholic Church in Savoie is divided into three dioceses, Chambéry, Maurienne, and Tarentaise, together, they form an archdiocese, in which the bishop of Chambéry is the archbishop
Savoie
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Prefecture building of the Savoie department, in Chambéry
Savoie
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Logo
Savoie
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Sign welcoming visitors to the department of Savoie
Savoie
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Low elevation: The Savoie frontcountry.
17.
Auvergne (region)
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Auvergne is a former administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes and it comprises four departments, Allier, Puy-de-Dôme, Cantal and Haute-Loire. The administrative region of Auvergne is larger than the province of Auvergne. The Auvergne region is composed of the old provinces, Auvergne, departments of Puy-de-Dôme, Cantal, northwest of Haute-Loire. The province of Auvergne is entirely contained inside the Auvergne region Bourbonnais, a small part of Bourbonnais is also contained inside the Centre-Val de Loire region. Velay, centre and southeast of department of Haute-Loire, velay is entirely contained inside the Auvergne region. A small part of Gévaudan, extreme southwest of Haute-Loire, Gévaudan is essentially inside the Languedoc-Roussillon region. A small part of Vivarais, extreme southeast of Haute-Loire, Vivarais is essentially inside the Rhône-Alpes region. A small part of Forez, extreme northeast of Haute-Loire, Forez is essentially inside the Rhône-Alpes region. Velay, Gévaudan, and Vivarais are often considered to be sub-provinces of the old province of Languedoc, Forez is also often considered to be a sub-province of Lyonnais. Therefore, the region of Auvergne is composed of the provinces of Auvergne, major part of Bourbonnais. The region is home to a chain of volcanoes known collectively as the chaîne des Puys, the last confirmed eruption was around 4040 BCE. The volcanoes began forming some 70,000 years ago, and most have eroded, Auvergne has a surface area of 26,013 square kilometres equivalent to 4. 8% of Frances total surface area. Auvergne is one of the smallest regions in France, Auvergne is known for its mountain ranges and dormant volcanoes. Together the Monts Dore and the Chaîne des Puys include 80 volcanoes, the Puy de Dôme is the tallest volcano in the region, with an altitude of 1,465 metres. The Sancy Massif in the Monts Dore is the highest point in Auvergne, the northern region is covered in hills while the southern portion is mountainous and dotted with pastures. The Forest of Tronçais covers nearly 11,000 hectares and is the largest oak forest in Europe, the Loire runs through the southeast and borders the northeast, and the Allier runs from north to south down the center of Auvergne, with branches going east and west. Over many years the Allier river has created what are known as the Allier gorges, Auvergne has about 50 freshwater ponds and lakes
Auvergne (region)
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Auvergne terrain map
Auvergne (region)
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Flag
Auvergne (region)
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The "
Chaîne des Puys " in
Puy-de-Dôme
Auvergne (region)
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Clermont-Ferrand
18.
Bleu des Causses
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Bleu des Causses is a French blue cheese made from cows milk. It is considered a variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarns natural limestone caves, the ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. The traditional cheese making of Gaul was celebrated by Pliny the Elder, for him, among the traditional cheese making for quality, the grazing had a major importance. He mentioned, in the 11th tome of his “Natural History”, julius Caesar himself was reported to have eaten blue cheese. However, it was not specified what kind of cheese it was, back from the war in Spain, Charlemagne would have tasted a blue cheese at a stop in Albi. The local bishop would have served him cheese, “The Emperor, in his travels, unexpectedly went down and without being expected at the Bishops. The Prelate had fish point, and he dared moreover, because of the abstinence of the day, what was presented to him in his home was grease and cheese. Charles ate cheese, but taking marbling stains as rot, it was removed with the tip of his knife. The Bishop, who stood beside the table and, after the Prince, charles therefore tasted the marbling, he found that his host was right and he charged him with sending two cases of bleu cheese to Aachen every year. The Bishop said that it was well within his powers to send some cheese, well, the Emperor said, before making them go, cut it down the middle to see if it is as I desire. You will not have to bring the two halves by placing them with a peg, then by putting everything in a box. ”- Notker the Stammerer Many artisanal cheese cellars refine cow’s milk, sheep’s milk. It is sold without a provincial name, in 1925, during the administrative recognition of the original name of Roquefort, the cheese must be refined to Roquefort-sur-Soulzon and cheeses from cow’s milk is banned. Because of this, producers of cheese from cow’s milk begin to structure their organizations, the collective mark “Valmont” was created to support the sales of the cheese “bleu de l’Aveyron”. The final name “Bleu des Causses” was decided on by two decrees in 1941 and 1946, the union constitution dated July 1948 and the delimitation of the geographical area in 1953. Official recognition of the AOC dated June 8,1949, in 1992, the union building opened their doors to cow breeders, they added to dairies and refineries. The geographical area of the production of the milk and the development of the covers a valley region, limestone or schist plateaus. It is bounded to the department of Lot in Aveyron and west Lozère, in the department of Gard, only the town of Trèves and in the department of Hérault, only the town of Pégairolles-de-lEscalette benefit from the classification of the boundaries
Bleu des Causses
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Bleu des Causses
19.
Bleu de Gex
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Bleu de Gex 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, during production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks, to meet Appellation dOrigine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is flavorful and stronger than the majority of French blue cheeses, each wheel is stamped with the word Gex
Bleu de Gex
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Bleu de Gex
20.
Brie de Meaux
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Brie is a soft cows-milk cheese named after Brie, the French region from which it originated. It is pale in color with a grayish tinge under a rind of white mold. The rind is typically eaten, with its flavor depending largely upon the ingredients used, Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a temperature of 37 °C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie, the 20 cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is taken out of the molds, salted, inoculated with cheese culture or Brevibacterium linens. Around the Île-de-France where brie is made, people enjoy soaking this in café au lait, overripe brie contains an unpleasant excessive amount of ammonia, produced by the same microorganisms required for ripening. Some versions of brie cheese are smoked, a thirty-gram serving of brie contains 101 calories and 8.4 grams of fat, of which 5.2 grams are saturated fat. Brie is a source of protein, a serving of brie can provide 5 to 6 grams of protein. Brie contains an amount of both vitamin B12 and vitamin B2. There are now many varieties of brie made all over the world, including brie, herbed varieties, double and triple brie. Indeed, although brie is a French cheese, it is possible to obtain Somerset, despite the variety of bries, the French government officially certifies only two types of cheese to be sold under that name, Brie de Meaux and Brie de Melun. Brie de Meaux is a brie, with an average weight of 2.8 kg for a diameter of 36 to 37 cm. It was granted the protection of Appellation dorigine contrôlée status in 1980 and this brie has an average weight of 1.5 kilograms and a diameter of 27 cm. It is therefore smaller than Brie de Meaux but is considered to have a stronger flavor and it is made with unpasteurized milk. Brie de Melun is also available in the form of Old Brie or black brie and it was granted the protection of AOC status in 1980. Australia King Island Dairy, on King Island between Victoria and Tasmania produce a range of cheeses sold as brie, as does Jindi Cheese in Victoria, UK Cornish Brie, Somerset Brie, Baron Bigod, Cenarth Brie. US The Marin French Cheese Company in California has made an unaged cheese since 1865 described as fresh brie, brazil Brazilian brie is made in the dairy region located in the Southern area of Minas Gerais state and Southeast Minas Gerais
Brie de Meaux
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Brie
Brie de Meaux
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Brie noir
Brie de Meaux
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Brie de Melun
21.
Brie de Melun
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Brie is a soft cows-milk cheese named after Brie, the French region from which it originated. It is pale in color with a grayish tinge under a rind of white mold. The rind is typically eaten, with its flavor depending largely upon the ingredients used, Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a temperature of 37 °C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie, the 20 cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is taken out of the molds, salted, inoculated with cheese culture or Brevibacterium linens. Around the Île-de-France where brie is made, people enjoy soaking this in café au lait, overripe brie contains an unpleasant excessive amount of ammonia, produced by the same microorganisms required for ripening. Some versions of brie cheese are smoked, a thirty-gram serving of brie contains 101 calories and 8.4 grams of fat, of which 5.2 grams are saturated fat. Brie is a source of protein, a serving of brie can provide 5 to 6 grams of protein. Brie contains an amount of both vitamin B12 and vitamin B2. There are now many varieties of brie made all over the world, including brie, herbed varieties, double and triple brie. Indeed, although brie is a French cheese, it is possible to obtain Somerset, despite the variety of bries, the French government officially certifies only two types of cheese to be sold under that name, Brie de Meaux and Brie de Melun. Brie de Meaux is a brie, with an average weight of 2.8 kg for a diameter of 36 to 37 cm. It was granted the protection of Appellation dorigine contrôlée status in 1980 and this brie has an average weight of 1.5 kilograms and a diameter of 27 cm. It is therefore smaller than Brie de Meaux but is considered to have a stronger flavor and it is made with unpasteurized milk. Brie de Melun is also available in the form of Old Brie or black brie and it was granted the protection of AOC status in 1980. Australia King Island Dairy, on King Island between Victoria and Tasmania produce a range of cheeses sold as brie, as does Jindi Cheese in Victoria, UK Cornish Brie, Somerset Brie, Baron Bigod, Cenarth Brie. US The Marin French Cheese Company in California has made an unaged cheese since 1865 described as fresh brie, brazil Brazilian brie is made in the dairy region located in the Southern area of Minas Gerais state and Southeast Minas Gerais
Brie de Melun
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Brie
Brie de Melun
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Brie noir
Brie de Melun
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Brie de Melun
22.
Brocciu
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Brocciu is a French cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese, it produced from ewes milk. It 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 islands most representative food. Like ricotta, it is a white cheese and is paired frequently with Corsican white wines. The word brocciu is related to the French word brousse and means fresh cheese made with goat or ewes milk, Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F and then ewes milk is added, after heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks, in the Corsican cuisine it is used in the preparation of innumerable dishes, from first courses to desserts. Juliet Harbutt, World Cheese Book, p.43
Brocciu
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Brocciu
23.
Corsica
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Corsica is an island in the Mediterranean Sea and one of the 13 regions of France. It is located west of the Italian Peninsula, southeast of the French mainland, a single chain of mountains make up two-thirds of the island. While being part of France, Corsica is also designated as a territorial collectivity by law, as a territorial collectivity, Corsica enjoys a greater degree of autonomy than other French regions, for example, the Corsican Assembly is able to exercise limited executive powers. The island formed a single department until it was split in 1975 into two departments, Haute-Corse and Corse-du-Sud, with its capital in Ajaccio, the prefecture city of Corse-du-Sud. Bastia, the city of Haute-Corse, is the second-largest settlement in Corsica. After being ruled by the Republic of Genoa since 1284, Corsica was briefly an independent Corsican Republic from 1755 until it was conquered by France in 1769. Due to Corsicas historical ties with the Italian peninsula, the island retains to this day many elements of the culture of Italy, the native Corsican language, whose northern variant is closely related to the Italian language, is recognised as a regional language by the French government. This Mediterranean island was ruled by various nations over the course of history but had several periods of independence. Napoleon was born in 1769 in the Corsican capital of Ajaccio and his ancestral home, Maison Bonaparte, is today used as a museum. The origin of the name Corsica is subject to much debate, to the Ancient Greeks it was known as Kalliste, Corsis, Cyrnos, Cernealis, or Cirné. Of these Cyrnos, Cernealis, or Cirné derive from a corruption of the most ancient Greek name of the island, Σειρηνούσσαι, the claim that latter Greek names are based on the Phoenician word for peninsula are highly unlikely. Corsica has been occupied continuously since the Mesolithic era and it acquired an indigenous population that was influential in the Mediterranean during its long prehistory. The Romans, who built a colony in Aléria, considered Corsica as one of the most backward regions of the Roman world, the island produced sheep, honey, resin and wax, and exported many slaves, not well considered because of their fierce and rebellious character. Moreover, it was known for its wines, exported to Rome. Administratively, the island was divided in pagi, which in the Middle Ages became the pievi, Corsica was integrated by Emperor Diocletian in Roman Italy. In the 5th century, the half of the Roman Empire collapsed, and the island was invaded by the Vandals. Briefly recovered by the Byzantines, it became part of the Kingdom of the Lombards—this made it a dependency of the March of Tuscany. Pepin the Short, king of the Franks and Charlemagnes father, expelled the Lombards, in the first quarter of the 11th century, Pisa and Genoa together freed the island from the threat of Arab invasion
Corsica
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The medieval influence of
Pisa in Corsica can be seen in the Romanesque-Pisan style of the
Church of Aregno
Corsica
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Flag
Corsica
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Seafront boulevard in
Ajaccio, the island's capital and
Napoleon I 's birthplace
Corsica
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Monument to the
French Resistance during WWII in
Solaro (plaine orientale).
24.
Sheep
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The sheep is a quadrupedal, ruminant mammal typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, although the name sheep applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe, a male as a ram or occasionally a tup, a castrated male as a wether. Sheep are most likely descended from the wild mouflon of Europe, one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleece, meat and milk. A sheeps wool is the most widely used animal fiber, and is harvested by shearing. Ovine meat is called lamb when from younger animals and mutton when from older ones, Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. Sheep husbandry is practised throughout the majority of the inhabited world, in the modern era, Australia, New Zealand, the southern and central South American nations, and the British Isles are most closely associated with sheep production. Sheepraising has a lexicon of unique terms which vary considerably by region. Use of the sheep began in Middle English as a derivation of the Old English word scēap. A group of sheep is called a flock, herd or mob, many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. Being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, as livestock, sheep are most often associated with pastoral, Arcadian imagery. Sheep figure in many mythologies—such as the Golden Fleece—and major religions, in both ancient and modern religious ritual, sheep are used as sacrificial animals. Domestic sheep are relatively small ruminants, usually with a crimped hair called wool, domestic sheep differ from their wild relatives and ancestors in several respects, having become uniquely neotenic as a result of selective breeding by humans. A few primitive breeds of sheep retain some of the characteristics of their wild cousins, depending on breed, domestic sheep may have no horns at all, or horns in both sexes, or in males only. Most horned breeds have a pair, but a few breeds may have several. Another trait unique to domestic sheep as compared to wild ovines is their variation in color. Wild sheep are largely variations of brown hues, and variation within species is extremely limited, colors of domestic sheep range from pure white to dark chocolate brown, and even spotted or piebald
Sheep
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Domestic sheep
Sheep
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Head of polled, domesticated sheep in the long grass
Sheep
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Skull
Sheep
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Suffolks are a medium wool, black-faced breed of meat sheep that make up 60% of the sheep population in the U.S.
25.
Cancoillotte
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It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot, the cheese appeared no later than the 16th century. The name dates from the 19th century, from coille, derived from cailler, traditionally, cancoillote is produced when metton cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving. Sometimes garlic is added as well, recently there are commercial versions with wine, cumin or other additions. Cancoillotte is typically sold in quantities averaging 200 grams, on the other hand, the texture of cancoillote varies between pure melted metton and commercial versions. Melted metton is much stickier than the commercial versions, Cancoillotte is sold pre-melted in supermarkets, especially in the east of France. In Luxembourg, Kachkéis is usually eaten on a sandwich on which mustard has been smeared as well. Article about Cancoillote at the site cancoillotte. net Fromagerie Poitrey History of Cancoillotte La cancoillotte facile How to prepare Cancoillotte, jean-Marie Garnier, La Haute-Saône culinaire Evan Jones, The World of Cheese
Cancoillotte
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Cancoillotte
26.
Cantal cheese
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Cantal cheese is a type of firm cheese produced in the Auvergne region of central France, more particularly in the département of Cantal as well as in certain adjoining districts. Cantal cheese was granted Appellation dOrigine Contrôlée certification in 1956, one of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France, senneterre is also responsible for the introduction of Saint-Nectaire and Salers. There are two types of Cantal cheese, Cantal Fermier is a farmhouse cheese made of raw milk. Cantal Laitier is the commercial, mass-produced version from pasteurized milk, Cantal is shaped like a cylinder. Cantal is made from raw or pasteurized milk of the Salers breed. For Cantal, the milk of cows that are fed on hay is used and this semi-hard cheese is aged for several months. The form is massive, and the cheese has a soft interior and its flavor, which is somewhat reminiscent of Cheddar, is a strong, tangy butter taste and grows with age. A well ripened Cantal has a taste, while a young cheese has the sweetness of raw milk. Its smell is of earth and pasture lands, and is reminiscent of the pasture land of the Auvergne region it originates from. According to the time of aging, three varieties are distinguished, Cantal jeune Cantal entre-deux or Cantal doré Cantal vieux and these are all available as fermier and laitier. Most Cantal is of the first two varieties, Cantal vieux is already a hard cheese, if kept properly, it can last up to a year and a half without spoiling. It is not produced in large quantities, much loved in the Cantal region, Cantal vieux is quite rarely exported due to its strong taste, and can usually be found only in specialist stores. Cantal cheese has a fat content of 45% and it is used in soups, salads, aligot potatoes cheese fondue and gratins. List of ancient dishes and foods
Cantal cheese
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Cantal
27.
Camembert
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Camembert is a soft, creamy, surface-ripened cows milk cheese. It was first made in the late 18th century at Camembert, Normandy, the first camembert was made from unpasteurized milk, and the AOC variety Camembert de Normandie is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, the cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is cut into roughly 1 cm cubes, salted. At this point the fresh cheese is hard, crumbly, the surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese, once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, however, the origin of the cheese known today as camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel, devised the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America and these boxes are still used today. Before fungi were understood, the color of camembert rind was a matter of chance, most commonly blue-grey, from the early 20th century onwards, the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard. The cheese was famously issued to French troops during World War I and it has many other roles in French culture, literature, and history. It is now known, and many local varieties are made around the world. The variety named Camembert de Normandie was granted a designation of origin in 1992 after the original AOC in 1983. The AOC Camembert can only be made raw, unpasteurized milk from Vaches Normandes cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, Camembert cheese gets its characteristic odor from many compounds. These include diacetyl, 3-methylbutanal, methional, 1-octen-3-ol and 1-octen-3-one, phenethyl acetate, 2-undecanone, δ-decalactone, butyric acid, significant contributors to odor of camembert cheese Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening. Brie cheese is a soft cheese, also made from cows milk. However, there are such as its origin, typical market shape, size. Brie originates from the Île de France while camembert comes from Normandy, traditionally, brie was produced in large wheels, either 22.9 cm or 36.8 cm in diameter, and thus ripened more slowly than the smaller camembert cheeses
Camembert
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Camembert
Camembert
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True Camembert cheese of Normandy made with unpasteurized milk
Camembert
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Camembert of
Normandy
Camembert
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Camembert cheese box
28.
Normandy
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Normandy is one of the regions of France, roughly corresponding to the historical Duchy of Normandy. Administratively, Normandy is divided into five departments, Calvados, Eure, Manche, Orne and it covers 30,627 km², forming roughly 5% of the territory of France. Its population of 3.37 million accounts for around 5% of the population of France, Normans is the name given to the inhabitants of Normandy, and the region is the homeland of the Norman language. The historical region of Normandy comprised the region of Normandy, as well as small areas now part of the départements, or departments of Mayenne. For a century and a following the Norman conquest of England in 1066, Normandy and England were linked by Norman. Archaeological finds, such as paintings, prove that humans were present in the region in prehistoric times. Celts invaded Normandy in successive waves from the 4th to the 3rd century BC, when Julius Caesar invaded Gaul, there were nine different Celtic tribes living in Normandy. The Romanisation of Normandy was achieved by the methods, Roman roads. Classicists have knowledge of many Gallo-Roman villas in Normandy, in the late 3rd century, barbarian raids devastated Normandy. Coastal settlements were raided by Saxon pirates, Christianity also began to enter the area during this period. In 406, Germanic tribes began invading from the east, while the Saxons subjugated the Norman coast, the Roman Emperor withdrew from most of Normandy. As early as 487, the area between the River Somme and the River Loire came under the control of the Frankish lord Clovis, the Vikings started to raid the Seine Valley during the middle of the 9th century. As early as 841, a Viking fleet appeared at the mouth of the Seine, after attacking and destroying monasteries, including one at Jumièges, they took advantage of the power vacuum created by the disintegration of Charlemagnes empire to take northern France. The fiefdom of Normandy was created for the Norwegian Viking leader Hrólfr Ragnvaldsson, Rollo had besieged Paris but in 911 entered vassalage to the king of the West Franks, Charles the Simple, through the Treaty of Saint-Clair-sur-Epte. In exchange for his homage and fealty, Rollo legally gained the territory which he, the name Normandy reflects Rollos Viking origins. The descendants of Rollo and his followers adopted the local Gallo-Romance language and they became the Normans – a Norman-speaking mixture of Saxons and indigenous Franks and Celts. Besides the Norman conquest of England and the subsequent conquests of Wales and Ireland, Norman families, such as that of Tancred of Hauteville, Rainulf Drengot and Guimond de Moulins played important parts in the Norman conquest of southern Italy and Crusades. They also carved out a place for themselves and their descendants in the Crusader states of Asia Minor, the 14th century Norman explorer Jean de Béthencourt established a kingdom in the Canary Islands
Normandy
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Roman theatre in
Lillebonne
Normandy
Normandy
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Allied invasion of Normandy,
D-Day, 1944
Normandy
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A typical northeastern Norman village
29.
Aveyron
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Aveyron is a department located in the north of the Occitanie region of southern France named after the Aveyron River. The inhabitants of the department are known as Aveyronnais or Aveyronnaises, the inhabitants of Rodez are called Ruthénois, based on the first Celtic settlers, the rutenii. Aveyron is the centre of a formed by the cities of Toulouse, Clermont-Ferrand. The department approximately follows the outline of the province of Rouergue. It is the 5th largest department in metropolitan France in terms of area, the department comes under the jurisdiction of the Academy of Toulouse and the Montpellier Court of Appeal. The INSEE and Post Code is 12, Aveyron is located in the south of the Massif Central. The highest point in the department is the summit of Le Signal de Mailhebiau at 1469m on the Plateau of Aubrac, the Aveyron department is divided into several natural regions such as the Grand Causses and Rougiers. Aveyron department consists of an ancient high plateau of great geological diversity. The Truyère, Lot, Aveyron, and Tarn rivers have carved a lot of deep gorges, the department is surrounded by the departments of Tarn, Tarn-et-Garonne, Lot, Hérault, Gard, Lozère, and Cantal. The Lac de Villefranche-de-Panat is used as a reservoir to provide drinking water supplies for the region, Aveyron is one of the original 83 departments created during the French Revolution on 4 March 1790. During the medieval and early periods, and until the 1790s. In 1797, Victor of Aveyron was found wandering the woods in the area, the story of Victor is told in the film The Wild Child. In 1817, a local prosecutor Antoine Bernardin Fualdès was assassinated, the sordid circumstances of his death, following which his body was found floating in the Aveyron River, led to the matter becoming publicised as a cause célèbre. Recent studies have indicated that he met his end at the initiative of a right wing royalist organisation known as the Chevaliers de la Foi, in 2010, the department had 276,805 inhabitants. The evolution of the number of inhabitants is known through the censuses conducted in the department since 1793. This table shows the towns of Aveyron including second homes. Source INSEE, data from 1 January 2008, the President of the General Council is Jean-Claude Luche of the Union for a Popular Movement. The regional sub-dialect spoken in Aveyron is a form of Languedoc Occitan called Rouergat, faced with the risk of disappearance of the language several associations asked the State and political communities for an ambitious language policy
Aveyron
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Prefecture building of the Aveyron department, in Rodez
Aveyron
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Ruteni coin, 5th–1st century BCE.
Aveyron
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Victor of Aveyron in 1800
Aveyron
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Rodez Cathedral
