"Bleu des Causses Bleu des Causses is a French blue cheese made from cow's milk. It is considered 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. 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"
"in fresh form, today it is used predominantly in cheese and yogurt making. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is ""pecore"") and Ricotta of Italy. Yogurts, especially some forms"
"Roquefort made from sheep’s milk. The cheese plant and caves were completed a year later and the first wheels of Maytag Blue Cheese were formed in October 1941. The milk from Maytag's Iowa Holsteins resulted in a rich, creamy cheese that resembled the flavors of European bleu cheeses. Ever a visionary, Fred sold his cheese in a unique new way—by catalog—essentially creating the practice of mail-ordering food that thrives today. Fred’s son Fritz Maytag (https://en.wikipedia.org/wiki/Fritz_Maytag) assumed leadership in 1962 and led the small family company for the next 50 years. During these five decades, Fritz saved from bankruptcy and imminent"
"both fat and protein, with a good balance between the two. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as the reblochon, abondance, tome des Bauges and the beaufort. Typical milk production is 5700 kg per lactation. This breed of cattle is especially appreciated for its ability to withstand extreme variations in temperature, its fertility, its ease of breeding, its milk, its long life and its meat. It comes from the Chablais in Haute-Savoie, where it was bred by the monks of the ""abbaye de Saint-Maurice d'Agaune"" since the 12th century. It was originally known"
"Lacaune sheep The Lacaune is a breed of domestic sheep originating near Lacaune in southern France. The native region of these sheep is the Tarn and Aveyron departments and surrounding areas. This region is collectively known as the ""Roquefort Sector"" which references the milk collection area. The Lacaune is the most widely used dairying sheep breed in France, with a population of about 800,000 ewes. Notably, it is the predominant breed used in the production of Roquefort cheese in France. Sheep first came to that region of France around 4,000 to 6,000 years ago. The land was rough and desolate"
"it, after Comté, France's second most popular cheese. Production of Roquefort cheese entails ""4,500 people who herd special ewes on 2,100 farms producing milk ... in a carefully defined oval grazing area across the Larzac Plain and up and down nearby hills and valleys."" Total production in 2008 of about 19,000 tons was reported. The proportion of Roquefort exported to the United States remained small, only 450 tons out of 3,700 in total exports. Spain, with purchases of 1,000 tons, was by far the largest foreign customer. In early 2009, Susan Schwab, the then-outgoing US Trade Representative, announced a 300%"
"one variety comes from the Tarine 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 and then cooled for another 24 hours. 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 and massaged each afternoon. Once the cheese"
"acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between , and is about thick. Each kilogram of finished cheese requires about of milk to produce. Roquefort is known in France as the king of cheeses. Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold"
"that this programs became so successful was the intense decrease in the cost of genotyping and sequencing the genome in animals. This information is very useful in selecting for physical traits as well as other traits such as scrapie resistance. The milk of the Lacaune is described usually as wholesome with a high butterfat and protein content and rich flavour. The butterfat content of the milk makes it good for producing many different types of cheese. The main use of the Lacaune sheep is for production of Roquefort cheese. Theirs is the only milk is used to produce the cheese."
"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. There are three varieties of Beaufort: Beaufort was first certified as an appellation d'origine contrôlée in 1968. 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"
"some parts of the world and for gourmet products. For example, buffalo milk is used to make mozzarella in Italy and ""gulab jamun"" dessert in India, while sheep milk is used to make blue Roquefort cheese in France. Beef is an excellent source of zinc, selenium, phosphorus, iron, and B vitamins. Bison meat is lower in fat and cholesterol than beef, but has a higher protein content. Bovid leather is tough and durable, with the additional advantage that it can be made into leathers of varying thicknesses - from soft clothing leather to hard shoe leather. While goat and cattle"
"a higher production in the beginning of lactation than at the end compared to other breeds. It also showed that this breed has a higher average flow rate and higher peak flow rate. Lambing takes place once a year, near the end of the year (November to January). Lambs are allowed to suckle for 5 weeks and then are weaned off so the ewes' milk can be used for production of Roquefort cheese. Lambs produced that are not being used as replacements for the dairy herd are sent to the market. Due to the lambing time, Lacaune lambs are usually"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"of sheep, cow, goat, or Italian water buffalo milk, the American product is almost always made of cow's milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and more moist. In Tunisia, the ""rigouta"" from the city of Béja is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-Sarda sheep's milk. Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine. In Spanish, ricotta"
"average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Goat milk is commonly processed into cheese, butter, ice cream, yogurt, ""cajeta"" and other products. Goat cheese is known as ""fromage de chèvre"" (""goat cheese"") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A. The American Academy of Pediatrics discourages feeding infants milk derived from goats. An April 2010 case report"
"Goat cheese Goat cheese, goats' cheese, or chèvre ( or ; from the French word for ""goat""), is cheese made from goat's milk. Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, ""capra"".) Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is"
"(""Penicillium roqueforti"") had transformed his plain cheese into Roquefort. Though it is often claimed that Roquefort was praised by Pliny the Elder in AD 79, in fact, Pliny simply speaks of a cheese from Gaul, not mentioning its origin or even saying that it was blue; the story was promoted by the ""Société des Caves"". On 4 June 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon as they had been doing for centuries. In 1925, the cheese was the recipient of France's first ""Appellation d'Origine Contrôlée"" when regulations controlling its production"
"Chevrotin Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation. Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and 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: these are also able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made"
"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. 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. There are three varieties of Beaufort: Beaufort was first certified as an appellation d'origine contrôlée in 1968. Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as"
"mold would form. According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (""Penicillium roqueforti"") had transformed his cheese into Roquefort. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s. Many varieties of blue"
"tariff on the cheese, apparently the highest level by far of any in the package of tariffs placed on dozens of European luxury goods in response to a European ban on hormone-treated US beef. The tariff was suspended several months later as the US and EU settled the dispute. Roquefort is at its best between April and October, consumed after a five-month ripening period. The regional cuisine in and around Aveyron includes many Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings. Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to"
"Fourme d'Ambert Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with ""Penicillium roqueforti"" spores and aged for at least 28 days. Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above"
"is generally between May and September, approximately five weeks after manufacture, but it can be enjoyed any time between April and November. Chevrotin Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation. Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and 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: these"
"with hearty grained breads, crackers, grapes and fresh figs. Bucheron Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh that are sliced and sold as small rounds in food stores. Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste. It"
"Ossau-Iraty Ossau-Iraty is a Franco-Basque cheese made from sheep milk. Ossau-Iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country. It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of only two sheep's milk cheeses granted AOC status in France (the other is Roquefort). It is of ancient origin, traditionally made by the shepherds in the region. Production techniques are very much in the essence of old world methods whereby"
"estimated at about 56,000. At the end of 2013 the registered population was reported as 3385. The Rossa Mediterranea is a milk breed. Milk production per lactation for pluriparous nannies is approximately 570 kg, and may reach 750 kg. The milk has an average of 4.11% fat and 3.53% protein, and is used predominantly for cheese-making. Rossa Mediterranea The Rossa Mediterranea is a breed of domestic goat from the Mediterranean island of Sicily, in southern Italy. It derives from the Damascus goat of Syria and the eastern Mediterranean, and is thus also known as the Derivata di Siria. It is"
"for a number of years in the 1950s, a bleu cheese similar to the Roquefort produced in Roquefort-sur-Soulzon, France. A legend from the Klickitats regarding the formation of the caves, involves a man and his wife who were of gigantic stature. The man left his wife and married a mouse, which became a woman. His wife was furious and because she threatened to kill the man and the ""mouse-wife,"" they hid farther up the mountain at a lake. The man's wife assumed they were underground and began digging for them. In the process, she dug out the many caves in"
"Camembert Camembert (; ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to a different region of France. The first camembert was made from unpasteurized milk, and the AOC variety ""Camembert de Normandie"" (approximately 10 % of the production) 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, or convenience. The cheese is made by inoculating warmed cow milk with"
"out of clothing. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of casein. Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms. The solids are then separated and pressed into final form. Unlike many proteins, casein is not coagulated by heat. During the process of clotting, milk-clotting proteases act on the soluble portion of the caseins, κ-casein, thus originating"
"Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available. It has a mild and sweet flavour, which is stronger when aged. It is a seasonal cheese, produced from late March till early November. The goats herd numbers between 70 and 80 of both Saanen and Toggenburg"
"to cheesemaking, and some herds are fed a hay-based diet to produce milk specifically for this purpose. Cull cows and bull calves are worth more than Holsteins. The breed has spread to many countries and is becoming popular for crossing with Holsteins to give improved longevity and fertility. Montbéliarde The Montbéliarde is a breed of red pied dairy cattle from the area of Montbéliard, in the département of Doubs, in the Bourgogne-Franche-Comté region of eastern France. It is used mainly for dairying and particularly for cheesemaking. The name Montbéliarde was first used by Joseph Graber in 1872, when exhibiting a"
"goats in their peak milk production (generally around the third or fourth lactation cycle) average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Goat milk is commonly processed into cheese, butter, ice cream, yogurt, ""cajeta"" and other products. Goat cheese is known as ""fromage de chèvre"" (""goat cheese"") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colourless form of vitamin A. Male goats are"
"and naming were first defined. In 1961, in a landmark ruling that removed imitation, the ""Tribunal de Grande Instance"" at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. The mold that gives Roquefort its distinctive character (""Penicillium roqueforti"") is found in the soil of the local caves. Traditionally, the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was"