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List Of European Cheeses With Protected Geographical Status
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies in the EU and in Northern Ireland. The EU designations are open for EU and non-EU products. Following Brexit therefore, UK cheeses remained in the register. Any cheese with a protected geographical cheese in the EU in 2020, is automatically protected in the UK as well. The DOOR database includes product names registered cheese names for which registration has been applied. Registered cheeses by country are as follows: Austria Belgium Czech Republic Denmark France Germany Greece Ireland Italy Lithuania Netherlands Poland Portugal Romania Serbia Slovakia Sloveni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been described as a ''sui generis'' political entity (without precedent or comparison) combining the characteristics of both a federation and a confederation. Containing 5.8per cent of the world population in 2020, the EU generated a nominal gross domestic product (GDP) of around trillion in 2021, constituting approximately 18per cent of global nominal GDP. Additionally, all EU states but Bulgaria have a very high Human Development Index according to the United Nations Development Programme. Its cornerstone, the Customs Union, paved the way to establishing an internal single market based on standardised legal framework and legislation that applies in all member states in those matters, and only those matters, where the states have agree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Havarti
Havarti () or cream havarti ( da, flødehavarti) is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted. History Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish production began in 1921. In 1952, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century. Among other cheeses, Nielsen created a Tilsit cheese with cumin for King Christian IX of Denmark. Some sources, such as ''The Oxford Companion to Cheese'', say that Nielsen invented Havarti cheese, while the '' Dansk Biografisk Leksikon'' states that the current Havarti is not based on her cheesemaking. The original havarti cheese is different from ''flødehavarti'' ("cream Havarti"), which is made from high-pasteurized milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd. This raises yields, but alters the taste and textur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brocciu
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica. The word brocciu is related to the French word '' brousse'' and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below and then ewe's milk is added and further heated to just a bit below . 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 ( co, brocciu passu or ''brocciu vech ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin Cheese
Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. Brillat-Savarin is produced all year round mainly in Burgundy. It comes in wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (''non affiné'') that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour. 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 flavors, textures, and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie De Melun
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ''département'' of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Production 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 maximum temperature of 37 °C (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a . The mold is filled with several thin layers of cheese a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie De Meaux
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually. Description Brie de Meaux is made from cow's milk, with an average weight of for a diameter of . It has a soft, delicate white rind. The interior of the cheese is straw-yellow, creamy and soft. History A modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century, "rich and creamy", with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved, requiring two cartloads to be sent to Aachen annually; the site, not mentioned in the anecdotal but unreliable ninth-century life of Charlemagne, ''De Carolo Magno'' by Notker the Stammerer, has become associated with the monastery traditionally founded by Rado in Reuil-en-Brie. This cheese was named the "king of cheese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, textu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu Des Causses
''Bleu des Causses'' ( oc, Blau dels Causses) is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers. History The Bleu des Causses shares an ancient history with the Roquefort, in a time where the cheese was made from mixed milk from a cow and a sheep, or pure milk from one or the other, based on the season and the cheesemaker. Roman Gaul Pliny the Elder mentions that the cheeses of Mont Lozère and Gévaudan were esteemed in ancient Rome, a remark traditionally interpreted as an early reference to the region's blue cheese, but often objected to by modern authors, on the grounds that he does not clearly identify the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu De Gex
''Bleu de Gex'' (also ''Bleu du Haut-Jura'' or ''Bleu de Septmoncel'') is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is named after the Pays de Gex, a historical region in what is now France and Switzerland. During production, ''Penicillium roqueforti'' mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex". Due to changes made in November 2004 to the official U.S. definition of "soft cheese", and the requirement that such cheeses from France must be made with pasteurized milk in French-certified plants, Bleu de Gex cannot be sold legally in the United States. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bleu D'Auvergne
Bleu d'Auvergne () is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government. Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd. Subsequently, his discovery and techniques spread throughout the region. Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaufort Cheese
Beaufort () is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Varieties There are three varieties of Beaufort: *Beaufort d'été (or summer Beaufort) *Beaufort d'alpage (made in chalets in the Alps on high pastures) *Beaufort d'hiver (winter Beaufort) AOC Status Beaufort was first certified as an appellation d'origine contrôlée in 1968. Preparation and production Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region. The cheese is prepared using of milk for every of cheese desired. The milk used in one variety comes from the Tarine or Abondance cows that graze in the Alps. To make Beaufort, the milk is first heated and then cast into a beechwood hoop or mold which gives the cheese its distinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banon Cheese
Banon is a List of French cheeses, French cheese made in the region around the town of Banon, Alpes-de-Haute-Provence, Banon in Provence, south-east France. Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around in diameter and in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipment. The Provençal specialty ''fromage fort du Mont Ventoux'' is created 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 develop an increasingly fierce taste capable of lasting for many years . History Small goat's cheeses have been made in the dry hills of Provence since Roman times. As it is sold today, the cheese was first made by a couple in the village of Pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
