"bothered by a very large stock of gingham cloth, suggested that they should be used to place the camembert. Le Rustique Le Rustique is a brand of French cheese owned by the Compagnie des Fromages et RichesMonts (CF&R). Le Rustique was created in 1975 in Normandy, France with a recipe of camembert, the brand then launched other soft cheeses including brie, camembert light and coulommiers. Le Rustique is sold in France and over 60 other countries, it is best known for its camembert and brie but also commercializes hard cheese slices and raclette cheese. Le Rustique is recognizable for its"
"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"
"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"
"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"
"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"
"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."
"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"
"Marie Catherine Fontaine on April 28, 1761, at Crouttes (Orne), near Vimoutiers in Normandy. On May 10, 1785, in Camembert, Orne, she married Jacques Harel, a laborer at Roiville. She died November 9, 1844, at Vimoutiers, Orne. Since the end of the 17th century, a renowned cheese was being produced in the Camembert region of Normandy. In his ""Geographic Dictionary"", published in 1708, Thomas Corneille wrote: ""Vimonstiers: [...] every Monday a large market is held, to which are brought excellent cheeses from Livarot and Camembert."" However, according to a later legend which appeared at the beginning of the 20th century,"
"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"
"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"
"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"
"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"
"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"
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"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"
"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"
"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"
"while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name appears to be a portmanteau of Camembert and Gorgonzola, which is fitting, given that its flavour profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located. Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian"
"garlic and pepper flavor. Gaperon is a speciality of Auvergne country and originated from the plateau of Limagne, between Clermont-Ferrand and Vichy in the Puy de Dôme region. It was originally made with the ""babeurre"", which is the leftover liquid from making butter (buttermilk). Milk which was left over after butter-making was mixed with fresh milk to make the cheese curds and further mixed with the local pink garlic and pepper. In the old days, the Gaperon was ripened in the fresh air as it was hung in the farmhouse kitchen or the storeroom. Gaperon Gaperon is a French cheese"
"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"
"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"
"War I, becoming firmly fixed in French popular culture as a result. It has many other roles in French culture, literature, and history. It is now internationally known, and many local varieties are made around the world. The variety named """" was granted a protected designation of origin in 1992 after the original AOC in 1983. The AOC Camembert can only be made from raw, unpasteurized milk from Normandes cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, notably the US. Camembert cheese gets its characteristic odor from many compounds. These include diacetyl (buttery"
"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 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"
"which should therefore be discarded; it is also not suitable for children, the elderly, or immunocompromised persons. Cantal cheese Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more particularly in the ""département"" of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France."
"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"
"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"
"Raviole du Dauphiné Ravioles du Dauphiné (in English, 'Dauphiné ravioli'), also known as ""Ravioles de Romans"" ('Ravioli of Romans'), are a French regional speciality consisting of two layers of pasta made out of tender wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, cottage cheese made of cow's milk, butter and parsley, akin to Italian ravioli or Russian pelmeni. As the name suggests, they are usually associated with the historical region of Dauphiné in South-Central France, particularly around the town of Romans-sur-Isère in the department of Drôme, Auvergne-Rhône-Alpes. The ""Ravioles du Dauphiné"" appellation has been"
"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"