"content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant. Though sheep's milk may be drunk in fresh form, today it is used predominantly in cheese and yogurt making. 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 of strained yogurt, may also be made from sheep milk. Many of these products are now often made with cow's milk,"
"Évron Évron is a commune in the Mayenne department in north-western France. Évron (pop. 6,700) is noted for the Basilica of Notre-Dame de l'Épine (12th century), formerly the church of the suppressed Évron Abbey, with 13th-century wall paintings and Aubusson tapestries. The nave and tower of the church date from the 11th century; the rest of the structure dates from the 18th century Évron is the home to the largest Babybel Cheese factory globally and accounts for 18% of ""Group Bel"" global production. The plant processes 650k litres of milk a day making the surrounding countryside heavily geared to milk"
"production and the growing of winter feed for the dairy herds. Évron is twinned with: Évron Évron is a commune in the Mayenne department in north-western France. Évron (pop. 6,700) is noted for the Basilica of Notre-Dame de l'Épine (12th century), formerly the church of the suppressed Évron Abbey, with 13th-century wall paintings and Aubusson tapestries. The nave and tower of the church date from the 11th century; the rest of the structure dates from the 18th century Évron is the home to the largest Babybel Cheese factory globally and accounts for 18% of ""Group Bel"" global production. The plant"
"L'Etivaz L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place of its origin. L'Etivaz cheese is very similar to Gruyère surchoix's taste. L'Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes of Château-d'Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Dessus, Leysin, Corbeyrier, Villeneuve, Ollon and Bex. In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They"
"Époisses de Bourgogne Époisses de Bourgogne is a legally demarcated cheese made in the village Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. Commonly referred to as Époisses (""pronounced eh-pwass"") it is a pungent soft-paste cows-milk cheese. Smear-ripened, 'washed rind' (washed in brine and ""Marc de Bourgogne"", the local pomace brandy), it is circular at around either or in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. It"
"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"
"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"
"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"
"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 is of relatively recent origin, 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"
"cheese, cream and butter). Laguiole cheese Laguiole (, locally ), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for"
"and eaten like fondue. Officially, the French AOC/PDO allows ""Artisanal"" and ""Coopérative"" production of Mont d'Or. There are 11 producers of Vacherin in France (2009). The other Vacherin, a firmer Swiss cheese, is called Vacherin Fribourgeois. It is produced under Swiss AOC in the Fribourg canton, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available: The older the vacherin"
"Pont-l'Évêque cheese Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados ""département"" of Normandy. It is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around square and around high, weighing . The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity."
"hand. The time of manufacture of Brie de Meaux is two months. 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. 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. A modern legend identifies as Brie de Meaux"
"Aisy cendré Aisy cendré (; named after Aisy-sous-Thil, a nearby town) is a French cheese made from cow milk, made by a company in Époisses, Bourgogne (Burgundy, a region in France.) It has a washed rind, contains at least 50% fat and has an average weight of 230 grams, with a diameter of 110 mm and a height of 35 mm. Its paste has a slightly smoked aroma and ripens into a soft texture, but is typically eaten while still firm. It is refined for two weeks by scrubbing the rind and is then rolled in wood ash, giving it"
"is made by two large producers. Only 2% of the production is classed as ""fermier"". Acclaimed manufacturers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur. Recipes include use in three-cheese fondue together with livarot and camembert, to accompany tournedos de veau. Pont-l'Évêque cheese Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados ""département"" of Normandy. It is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around square and around high, weighing . The central pâte"
"a greyish color. Production of Aisy cendré was 7 tonnes in 1991. Being made in Époisses, it enjoys the reputation of the town's fabrication techniques, even though its preparation is very different from the other cheeses found there. Aisy cendré Aisy cendré (; named after Aisy-sous-Thil, a nearby town) is a French cheese made from cow milk, made by a company in Époisses, Bourgogne (Burgundy, a region in France.) It has a washed rind, contains at least 50% fat and has an average weight of 230 grams, with a diameter of 110 mm and a height of 35 mm. Its"
"Abbaye de Belloc Abbaye de Belloc is a French Pyrenees, traditional farmhouse, semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk, with a fat content of 60%. The cheese is still made in the traditional manner by the Benedictine monks of the Abbaye Notre-Dame de Belloc, in the commune of Belloc in the Ariège department of southwestern France. Production of this Ossau-Iraty cheese is regulated by A.O.C. laws. Abbaye is produced from the milk of a centuries-old breed of red-nosed Manech ewes, particular to the Basque region, delivered by farms neighboring Belloc Abbey. It is believed that"
"gets, the stronger the smell of ammonia due to microorganism activity in the cheese. Vacherin d'alpage is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste. Vacherin Vacherin is a cow's milk (French ""vache"", ""cow"") cheese. Two main types of French or Swiss Vacherin cheeses exist. One type of Vacherin cheese is called Mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d'Or from Switzerland (though it tends to just be called ""Vacherin"" in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland"
"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"
"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"
"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"
"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 is a good cheese for salads or for snacking"
"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"
"Abbaye de Tamié Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie ""département"", in the French Alps. Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It is distinguished by the saffron colour of the crust that, in the final aging process, is covered with a light white down. The creamy soft cheese is even in texture, but with a slightly firmer centre. About is produced each day"
"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"
"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"
"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. 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. A modern legend identifies as Brie de Meaux a certain cheese, ""rich and creamy"", with an edible white rind that"
"excellent accompaniment is nuts and slices of pears. In 2000, the cheese L'Etivaz was the first Swiss product other than wine to obtain an ""appellation d'origine contrôlée"" (AOC). In 2013, the certification was replaced by the ""appellation d'origine protégée"" (AOP). L'Etivaz L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place of its origin. L'Etivaz cheese is very similar to Gruyère surchoix's taste. L'Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes"
"Cazelle de Saint Affrique Cazelle de Saint Affrique is a soft-ripened, pungent cheese, made from pasteurized sheep's milk in the Midi-Pyrénées region of France. It is an artisan cheese, hand-fashioned in small rounds. The cheese derives its name from the ""cazelle"", a stone building common in Aveyron, the area where the cheese originates. Cazelles are used to house hay, and to shelter the local shepherds and their sheep. The Saint Affrique portion of the name references the commune of Saint Affrique, where the cheese is processed. The cheese is made in a manner similar to Crottin de Chavignol. At six"
"Comté cheese Comté (or Gruyère de Comté) () is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France. Comté has the highest production of all French AOC cheeses, at around 64,000 tonnes annually. The cheese is made in discs, each between and in diameter, and around in height. Each disc weighs up to with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Fresh from the farm,"
"although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture. France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou, where goats are said to have been brought by the Moors in the 8th century. Examples of French chèvres include Bucheron, Chabis, Chavroux, Clochette, Couronne Lochoise, Crottin de Chavignol (largest produced goat cheese AOC), Faisselle, Montrachet (Burgundy), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide. It is"
"Gaperon Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne. Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The inside is ivory to pale yellow in color depending on the season. Gaperon is available all year round with no particular best season, principally because of the pepper and garlic flavoring. The flavor is tart when the cheese is young and under-ripe. As it matures, it develops a soft and buttery consistency and an intense"
"taste of Comtés. Comté cheese Comté (or Gruyère de Comté) () is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France. Comté has the highest production of all French AOC cheeses, at around 64,000 tonnes annually. The cheese is made in discs, each between and in diameter, and around in height. Each disc weighs up to with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Fresh"