In which region in France is Camembert cheese produced?
"Canadian cheese Cheese has been produced in Canada since Samuel de Champlain brought cows from Normandy in either 1608 or 1610, The Canadienne breed of cattle is thought to descend from these and other early Norman imports. New France developed soft, unripened cheeses characteristic of its metropole, France. Later British settlers and Loyalists fleeing the American Revolution introduced British styles such as cheddar. Canadian cheeses were almost entirely farm-made until 1864 when an American, Harvey Farrington started buying Canadian milk in commercial quantities necessary for industrial cheese making. The first commercial factory ""The Pioneer"" was set up in Norwich, Ontario,"
"Camembert, Orne Camembert is a commune in the Orne department in north-western France. It is the place where camembert cheese originated. Camembert has been called ""The largest small village in France."" This is because the area of the commune itself is out of proportion to the center of the village which consists of the Cheese Museum (in the shape of a Camembert cheese), the Town Hall (Mairie), the Church of St Anne, the ""Ferme Président"" (a museum), Beamoncel (the house where Marie Harel, the creator of camembert cheese lived) and 3 other small houses. The rest of the commune is"
"scattered over . The village is most noted for the early development of camembert cheese by Marie Harel in 1791. Camembert, Orne Camembert is a commune in the Orne department in north-western France. It is the place where camembert cheese originated. Camembert has been called ""The largest small village in France."" This is because the area of the commune itself is out of proportion to the center of the village which consists of the Cheese Museum (in the shape of a Camembert cheese), the Town Hall (Mairie), the Church of St Anne, the ""Ferme Président"" (a museum), Beamoncel (the house"
"Coulommiers cheese Coulommiers is a soft ripened cheese from Coulommiers in the Seine-et-Marne department of France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible ""Penicillium candidum"" rind. When produced as an artisanal or ""farmhouse"" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent. Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. It is smaller and"
"Brie 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 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"
"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"". The cheese is mass produced in factories. 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."
"1977. Production was principally dedicated to the famous Camembert ""L'Oiseau bleu"", known throughout Picardie and even exported from France. Maisnières Maisnières (or ""Maisnières-en-Vimeu"" ) is a commune in the Somme department in Hauts-de-France in northern France. The commune is situated on the D22 and D190 crossroads, some southwest of Abbeville. The commune is traversed by the Vimeuse river, a small tributary of the Bresle River. Access to the A28 autoroute is about distant. The commune comprises seven inhabited areas. ""Courtieux"", ""Ferme Touvent"", ""Visse"", ""Monchelet"", ""Handrechy"", ""Harcelaines"" and ""Maisnières"". In 879, the Normans were pillaging the Vimeu region, but were defeated"
"by the monks of the Grande Chartreuse. Since the 2014 administrative reform, the ancient area of Auvergne is now part of the region. One of its leading chefs is Regis Marcon. Oysters come from the Oléron-Marennes basin, while mussels come from the Bay of Aiguillon. High-quality produce comes from the region's hinterland, especially goat cheese. This region and in the Vendée is grazing ground for ""Parthenaise"" cattle, while poultry is raised in Challans. The region of Poitou-Charentes purportedly produces the best butter and cream in France. Cognac is also made in the region along the Charente River. Limousin is home"
"Marie Harel Marie Harel (born Marie Catherine Fontaine; April 28, 1761 – November 9, 1844) was a French cheesemaker, who, along with Abbot Charles-Jean Bonvoust, invented Camembert cheese, according to local legend. She worked as a cheesemaker at the Manor of Beaumoncel and made Camembert cheeses according to local custom. Her main contribution was to have initiated a dynasty of entrepreneurial cheesemakers who developed the production of Camembert cheese on a large scale, notably her grandson Cyrille Paynel, born in 1817, who created a cheese factory in the commune of Le Mesnil-Mauger in Calvados at France. Marie Harel was born"
"Rocamadour cheese Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the ""département"" of the Lot. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration). Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast"
"local custom. She initiated a dynasty of entrepreneurial cheese makers who produced Camembert cheese on a large scale, notably her grandson Cyrille Paynel, born in 1817, who created a cheese factory in the commune of Le Mesnil-Mauger in Calvados. The success of the production of Camembert in the first half of the 19th century was largely due to the descendants of Harel, who considered themselves the only legitimate users of the designation ""Camembert"". However, beginning in 1870, other Norman cheese makers contested this family monopoly. The town of Vimoutiers had a statue to her. On 14 June 1944, during the"
"and camembert are also made. The state of Guanajuato is known for its reproduction of European cheeses, especially those from France. In Chiapas, personnel from the Universidad Autónoma de Chiapas have been investigating a Spanish cheese called ""la Serena"", which is made in the region of Extremadura with the aim of creating a certified version of it in Mexico. This includes the importation and raising of Merino sheep, as well as learning the methods behind this cheese. The reason behind the effort is that large parts of the state have a similar climate to Extremadura, making the raising of this"
"Chaource cheese Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white ""Penicillium candidum"" rind. The cheese has been made in its namesake village since at least the Middle Ages. Cheese is still manufactured there, ranging from small cheese makers to industrial-scale production further away. It is only made in a"
"the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme. Although most often produced with pasteurized milk by industry and ""Coopératives"", more recently ""artisanal"" production has begun using raw milk, and ""farm"" or ""fermier"" production has now restarted. Presently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk. 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"
"Saint Albray Saint Albray is a cheese which comes from the Aquitaine region of France. Invented in 1976, the cheese is a French soft cheese and roughly similar to Camembert cheese, it has the same attributes, but is not quite as strong and more fat than the latter. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape like the head of a flower with each ""petal"" forming a half pound of cheese. The ""petals"" are formed around a disk, when removed, it creates a hollow center giving the impression of the"
"terms of taste, camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of camembert is softer than that of brie, and if warmed, camembert will become creamier, whereas brie warms without losing as much structure. Brie 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"
"in 1946. They were all making brie de Coulommiers (by definition) of different sizes, but only the specific size, diameter 13 to 15 cm (5.1–5.9 in), was unique to the Coulommiers market. Today, this cheese is commonly called Coulommiers. In 2009, local councillors led by the Franck Riester, Deputy Mayor, and journalists launched the PDO project to raise the importance of a unique Coulommiers cheese. Coulommiers cheese Coulommiers is a soft ripened cheese from Coulommiers in the Seine-et-Marne department of France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible"
"Saint-Félicien cheese Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a ""dauphinois"" cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter. The name originates from the small town where the cheese was first produced and sold. It was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. Its creamy interior is"
"the invention of Camembert cheese was attributed to Marie Harel who would have benefited from the advice of a refractory priest, Abbot Charles-Jean Bonvoust, who was hidden in 1796-97 at the Manor of Beaumoncel where she worked. Supposedly, he was a native of Brie and passed along to Marie a recipe for a kind of cheese with a bloomy edible rind, such as was produced in his native area. In reality, Bonvoust came from Pays de Caux. This apocryphal story, for which there is no evidence, is still often accepted as true. Marie Harel did make Camembert cheese, according 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"
"or in salads. Rocamadour can be aged further. After several months it takes on a more intense flavor and is typically eaten on its own with a red wine toward the end of the meal. Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms). Rocamadour cheese Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the ""département"" of the Lot. Rocamadour belongs to a family of goat cheeses called"
"cattle during the alpages to the local buronniers, the owners of burons, or mountain huts. french-cheese.com describes the flavor as: Today, Laguiole is made in three different ""départements"": Aveyron, Cantal and Lozère by the coopérative ""Jeune Montagne"". It is the only producer currently licensed to produce this cheese. With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized French Simmental or Aubrac cow's milk collected between May and October above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms. The"
"producing unpasteurized cow's milk cheese. The Salers cattle produce milk for cheese, as well as beef and veal products. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well. Cabécou cheese is from Rocamadour, a medieval settlement erected directly on a cliff, in the rich countryside of Causses du Quercy. This area is one of the region’s oldest milk producers; it has chalky soil, marked by history and human activity, and is favourable for the raising of goats. Restaurants are popular in the area known as ""Le Midi"". Oysters"
"recovered a little to 292,282. The two major cities in the Orne are Alençon, the prefecture, and Flers. Alençon is the chief town of the Orne department. Camembert, the village where Camembert cheese is made, is located in Orne. The local dialect is known as ""Augeron"". Orne Orne () is a department in the northwest of France, named after the river Orne. Orne is one of the original 83 departments created during the French Revolution, on 4 March 1790. It was created from parts of the former provinces of Normandy and Perche. Birth place of Charlotte Corday, Girondist and assassin"
"fat, and although the majority of production uses pasteurised milk, the growing ""artisanal"" manufacturers are using unpasteurized milk. The total production in 2005 was 495 tons. Fourme de Montbrison Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire ""department"". The word ""fourme"" is derived from the Latin word ""forma"" meaning ""shape"", the same root from which the French word ""fromage"" is believed to have been derived. The cheese is manufactured in tall cylindrical blocks weighing between . The blocks"
"of official French breeds (Marinelandaise and Betizu) endangered. The area has many quality labels (""Veau fermier élevé sous la mère"", Limousin beef ...). Goats (regional breeds: Poitevine, Pyrenees and Massif Central) are mainly concentrated in the north of the region (Charente, Charente-Maritime, Deux-Sèvres and Vienne) and are used for cheese production (chabichou, Mothais sur feuille, ""Jonchée""). These four departments alone account for 30% of French goat herd, more than 200,000 heads. Some departments complement this area (Corrèze and Dordogne with a part of the production of Rocamadour AOC). Sheep farming (regional races: Basque-béarnaise, Landes, limousine, manech black head, red head"
"Olivet cendré Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre-Val de Loire region, France. The cheese is made from cow's milk collected during the spring, when the cows graze along the banks of the Loire, and when their milk is believed to be the most flavorful. The cheese is then aged for at least one month, and preferably two, under charcoal. Traditionally, the cheese was aged in ash made from burning the clippings of grape-vines from the vineyard. The finished cheese has 45% milkfat. The cheese is made in"
"Roquefort Roquefort ( ; ; ) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric"
"Saint-Nectaire Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Up until the 17th century, the Saint-Nectaire cheese was farmstead, and mostly made by women. It was also called “rye cheese”, as it was matured on rye. It is known for its creamy and unctuous paste and hazelnut flavour. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre (1600–1681), where the cheese immediately gained the king’s favour. By 1768, it was already widely"
"are often listed in the ""Maroilles family"". These include Baguette Laonnaise (made in Laon), Boulette d'Avesnes (Avesnes-sur-Helpe), Boulette de Cambrai (Cambrai), Cœur d'Arras (Arras), Cœur d'Avesnes (Avesnes), Dauphin (Nord), Gris de Lille (Pas-de-Calais), Guerbigny (Picardy), and Rollot (Somme). The very successful 2008 French movie ""Bienvenue chez les Ch'tis"" joked about the strong smell of maroilles cheese. Maroilles cheese Maroilles (pronounced ""mar wahl"", also known as Marolles) is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The"
"be the ""smelliest"" of 15 French and British cheeses that they tested. A follow-up test done by the same institution using ""electronic nose"" sensors in March 2007 reaffirmed Vieux-Boulogne's status as the world's ""smelliest"" cheese. Vieux-Boulogne Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ""département"" around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier . This ""artisanal"" cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a"
"Champagne-Ardenne Champagne-Ardenne () is a former administrative region of France, located in the northeast of the country, bordering Belgium. Mostly corresponding to the historic province of Champagne, the region is known for its sparkling white wine of the same name. The administrative region was formed in 1956, consisting of the four departments Aube, Ardennes, Haute-Marne, and Marne. On 1 January 2016, it merged with the neighboring regions of Alsace and Lorraine to form the new region Grand Est, thereby ceasing to exist as an independent entity. Its rivers, most of which flow west, include the Seine, the Marne, and the"
"Fourme de Montbrison Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire ""department"". The word ""fourme"" is derived from the Latin word ""forma"" meaning ""shape"", the same root from which the French word ""fromage"" is believed to have been derived. The cheese is manufactured in tall cylindrical blocks weighing between . The blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices. Fourme de Montbrison"