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Chevrotin Des Aravis (avril 2021) - 2
Chevrotin () is a soft goat milk based cheese produced in the historical region of Savoy (France). Since 2002 it has had an AOC designation. Production Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and Aravis districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone-based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats that are able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made from filtered but unpasteurised goat milk. In order to produce cheese meeting the AOC criteria, the milk must be produced by a herd of 80% alpine breed goats. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sure-footedness
Sure-footedness is the ability, especially when hiking or mountain climbing, to navigate difficult or rough terrain safely. Such situations place demands on a person's coordination and reserves of strength as well as requiring sufficient appreciation of the terrain. A person who is sure-footed is thus unlikely to slip or stumble, and will have a good head for heights when required. On many hiking trails and mountain tours, sure-footedness is assumed to be a prerequisite without ever being defined. The term is frequently used in the literature presumably to ensure that the reader is made sufficiently aware that, under certain circumstances, one false step may lead to serious consequences. Required attributes Although there is no standard definition of sure-footedness, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (PGI). The systems has largely replaced national systems, such as the French appellation d'orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's Milk
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] |
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. History Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Munster Cheese
Munster (), Munster-géromé, or ( Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace, Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsatian town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates. History This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of France, named "Chaumes" or "Les grandes Chaumes" (comitatus Calvomontensis). ''Calvomontensis'' is the Latin for a mountaintop without woods. As early as 1371, and possibly before, these territories were occupied by cattle herds driven by men, called "''marcaires''" (from the Alsatian "''Malker''", Milker in Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is a food processing technique in which meat is soaked in a salt water solution – a brine – similar to marination before cooking. The brine may be seasoned with spices and herbs. Duration varies from 30 minutes to several days depending on the cut's size, thickness, and desired effect. Dry brining Brining can als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamois
The chamois (; ) (''Rupicapra rupicapra'') or Alpine chamois is a species of Caprinae, goat-antelope native to the mountains in Southern Europe, from the Pyrenees, the Alps, the Apennines, the Dinarides, the Tatra Mountains, Tatra to the Carpathian Mountains, the Balkan Mountains, the Rila–Rhodope Mountains, Rhodope massif, Pindus, the northeastern mountains of Turkey, and the Caucasus. It has also been introduced to the South Island of New Zealand. Some subspecies of chamois are strictly protected in the EU under the European Habitats Directive. Description The chamois is a very small bovid. A fully grown chamois reaches a height of and measures . Males, which weigh , are slightly larger than females, which weigh . Both males and females have short, straightish horns which are hooked backwards near the tip, the horn of the male being thicker. In summer, the fur has a rich brown colour which turns to a light grey in winter. Distinct characteristics are white contrasting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goats
The goat or domestic goat (''Capra hircus'') is a species of goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. It was one of the first animals to be domesticated, in Iran around 10,000 years ago. Goats have been used for milk, meat, wool, and skins across much of the world. Milk from goats is often turned into cheese. In 2022, there were more than 1.1 billion goats living in the world, of which 150 million were in India. Goats feature in mythology, folklore, and religion in many parts of the world, including in the classical myth of Amalthea, in the goats that pulled the chariot of the Norse god Thor, in the Scandinavian Yule goat, and in Hinduism's goat-headed Daksha. In Christianity and Satanism, the devil is sometimes depicted as a goat. Etymology The Modern English word ''goat'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
