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Chaumes
Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for ''stubble''. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème". See also *List of French cheeses *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 fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaumes
Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for ''stubble''. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème". See also *List of French cheeses *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 fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of 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. The systems has largely replaced national systems, such as the French appellation d'origine con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of and contain clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Périgord
Périgord ( , ; ; oc, Peiregòrd / ) is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administrative region of Nouvelle-Aquitaine. It is divided into four areas called the Périgord Noir (Black), named so for the truffles that can be found there, the Périgord Blanc (White), for chalk cliffs and quarries, the Périgord Vert (Green), for forests and forestry and the Périgord Pourpre (Purple), for wine and viticulture . The geography and natural resources of Périgord make it a region rich in history and wildlife, and the newly created Parc Naturel Régional Périgord-Limousin aims to conserve it as such. Périgord is noted for its cuisine, especially its duck and goose products, such as ''confit de canard'' and ''foie gras''. It is known as a centre for truffles in France. Périgourdine wines include Bergerac (red and white) and Monbazillac. Geography Périgord surrounds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-Antoine-de-Breuilh
Saint-Antoine-de-Breuilh (; oc, Sent Antòni del Bruèlh) is a commune in the Dordogne department in Nouvelle-Aquitaine in southwestern France, in the urban unit of Bergerac. It was created in 1824 with the fusion of Saint-Aulaye and Le Breuilh. Saint-Antoine-de-Breuilh station has rail connections to Bordeaux, Bergerac and Sarlat-la-Canéda. Population See also *Communes of the Dordogne department The following is a list of the 503 communes of the Dordogne department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Dordogne {{Dordogne-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early- lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest expor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. 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 how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien) largely supplanted. French was also substratum, influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the (Germanic languages, Germanic) Frankish language of the post-Roman Franks, Frankish invaders. Today, owing to France's French colonial empire, past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole language, Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trappist
The Trappists, officially known as the Order of Cistercians of the Strict Observance ( la, Ordo Cisterciensis Strictioris Observantiae, abbreviated as OCSO) and originally named the Order of Reformed Cistercians of Our Lady of La Trappe, are a Catholic religious order of cloistered monastics that branched off from the Cistercians. They follow the Rule of Saint Benedict and have communities of both monks and nuns that are known as Trappists and Trappistines, respectively. They are named after La Trappe Abbey, the monastery from which the movement and religious order originated. The movement first began with the reforms that Abbot Armand Jean le Bouthillier de Rancé introduced in 1664, later leading to the creation of Trappist congregations, and eventually the formal constitution as a separate religious order in 1892. History The order takes its name from La Trappe Abbey or ''La Grande Trappe'', located in the French province of Normandy, where the reform movement began. Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange (color)
Orange is the colour between yellow and red on the spectrum of visible light. Human eyes perceive orange when observing light with a dominant wavelength between roughly 585 and 620 nanometres. In traditional colour theory, it is a secondary colour of pigments, produced by mixing yellow and red. In the RGB colour model, it is a tertiary colour. It is named after the fruit of the same name. The orange colour of many fruits and vegetables, such as carrots, pumpkins, sweet potatoes, and oranges, comes from carotenes, a type of photosynthetic pigment. These pigments convert the light energy that the plants absorb from the Sun into chemical energy for the plants' growth. Similarly, the hues of autumn leaves are from the same pigment after chlorophyll is removed. In Europe and America, surveys show that orange is the colour most associated with amusement, the unconventional, extroversion, warmth, fire, energy, activity, danger, taste and aroma, the autumn and Allhallowt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...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 where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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