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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 cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. In Larousse's Grand Dictionnaire Universel of the 19th century, King Francis I is described as being quite fond of the cheese. File:Bleu du Vercors-Sassenage sur le marché.jpg File:Etalage de bleu du Vercors-Sassenage.jpg File:Meules de bleu du Vercors-Sassenage.jpg See also * 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, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurized
In food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat was applied using a heat exchanger or the direct or indirect us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Roqueforti
''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, and other blue cheeses. Other blue cheeses, such as Gorgonzola, are made with '' Penicillium glaucum''. Classification First described by the American mycologist Charles Thom in 1906, ''P. roqueforti'' was initially a heterogeneous species of blue-green, sporulating fungi. They were grouped into different species based on phenotypic differences, but later combined into one species by Kenneth B. Raper and Thom (1949). The ''P. roqueforti'' group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences. Formerly divided into two va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Cheeses
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as ''Brevibacterium linens''. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. History Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt , Hallstatt, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people ... [...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 wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Francis I Of France
Francis I (; ; 12 September 1494 – 31 March 1547) was King of France from 1515 until his death in 1547. He was the son of Charles, Count of Angoulême, and Louise of Savoy. He succeeded his first cousin once removed and father-in-law Louis XII, who died without a legitimate son. A prodigious patron of the arts, Francis promoted the emergent French Renaissance by attracting many Italian artists to work for him, including Leonardo da Vinci, who brought the ''Mona Lisa'', which Francis had acquired. Francis's reign saw important cultural changes with the growth of central power in France, the spread of humanism and Protestantism, and the beginning of French exploration of the New World. Jacques Cartier and others claimed lands in the Americas for France and paved the way for the expansion of the first French colonial empire. For his role in the development and promotion of the French language, Francis became known as (the 'Father and Restorer of Letters'). He was also known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Dictionnaire Universel Du XIXe Siècle
The (, ''Great Universal Dictionary of the 19th Century''), often called the (), is a French encyclopedic dictionary. It was planned, directed, published, and to a substantial degree written by Pierre Larousse, though he also relied on anonymous fellow contributors and though he died in 1875, before its completion. The publication of the ''Grand dictionnaire universel'' in 15 volumes of 1500 pages extended from 1866 to 1876. Two supplements were published in 1877 and 1890. Description Volumes 1–15, covering A–Z, were issued from 1866 to 1876. A supplement (Volume 16) was published in 1877, and a second supplement (Volume 17), in 1890.Sevol. 17, pp. 2023–2024 The Larousse firm also published further supplements in the form of a magazine called ''Revue encyclopédique'' (1891–1900) then ''Revue universelle'' (1900–1905). Unlike Émile Littré's contemporary dictionary, the ''Grand Larousse'' is primarily an encyclopedia. It is opinionated and has a distinctive and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Larousse
Pierre Athanase Larousse (; 23 October 18173 January 1875) was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15-volume . Early life Pierre Larousse was born in Toucy, where his father was a blacksmith. At the age of sixteen he won a scholarship at the teaching school in Versailles. Four years later, he returned to Toucy to teach in a primary school, but became frustrated by the archaic and rigid teaching methods. In 1840 he moved to Paris to improve his own education by taking free courses. Career From 1848 to 1851, Larousse taught at a private boarding school, where he met his future wife, Suzanne Caubel (although they did not marry until 1872). Together, in 1849, they published a French language course for children. In 1851 he met Augustin Boyer, another disillusioned ex-teacher, and together they founded the ''Librairie Larousse et Boyer'' (Larousse and Boye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Villard-de-Lans (cattle Breed)
The Villard-de-Lans, or villarde, is a French cattle breed native to the outskirts of the homonymous town in the Vercors Massif, Vercors mountain pass within the French Prealps. This wheat-colored cow was for many years used for agricultural labor, milking and meat production, before World War II and the industrialization of cattle breeds led to its decline. From the late 1970s onwards, efforts began to save this breed. By the early 21st century, numbers were slowly increasing again. Today, the breed is mainly used for milk production and is one of the breeds authorized to produce the Appellation d'origine contrôlée, AOC Bleu du Vercors-Sassenage cheese. History Origins The origin of the Villard-de-Lans is a controversial topic. Some link it to the now extinct Mézine breed, and thus to the breeds of the Massif Central.Jules Blache, ''Les massifs de la Grande-Chartreuse et du Vercors: Étude géographique'', t. 2: Géographie humaine (Thesis for the Doctorate in Letters), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as ''Brevibacterium linens''. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. History Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt , Hallstatt, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abondance (cattle)
The Abondance is a French breed of dairy cattle. It originated in the high valleys of Haute-Savoie and shares its name with the commune and valley of Abondance and the former canton of in that region. Its area of origin lies within the former Chablais province of the Duchy of Savoy, and until the late nineteenth century it was for that reason known as the Chablaisienne. It is distributed principally in Auvergne-Rhône-Alpes and is well adapted to rough grazing on mountain terrain. It is the fourth-most numerous French breed of dairy cattle; most of the milk produced is used to make Appellation d'Origine Contrôlée cheeses such as Abondance and Reblochon. History The Abondance originated in the French or Savoyard part of the former Chablais province of the Duchy of Savoy, and until the late nineteenth century it was for that reason known as the Chablaisienne. A herd-book was started in 1891 or 1894, and the name was changed at that time to the present one. It is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
