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Cheese

Cheese. Tasting. Camembert . Cremeux. Made from pasteurized cow’s milk One of the most famous cheeses of France Usually comes from the Normandy region Has a creamy texture and a salty taste

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Cheese

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  1. Cheese Tasting

  2. Camembert Cremeux • Made from pasteurized cow’s milk • One of the most famous cheeses of France • Usually comes from the Normandy region • Has a creamy texture and a salty taste • It is legally required to be affinaged (the process of maturing cheese to its peak flavor and texture) for 21 days before being eaten

  3. Valbreso Feta • Made from sheep’s milk • Usually made in the Southwest of France • Has a creamy, fresh, and tangy taste • Usually used for salades, omelettes, or as an appetizer • Feta is usually associated with greece. French feta tends to be milder than the Greek versions

  4. Roquefort • Aged 90 days, but can be aged anywhere from 4 to 9 months • Made from unpasteurized sheep’s milk • Has a complex, creamy, and soft taste • Mold is now made in labs and added to cheese in order to mnake sure the cheese has the proper consistency • It is a type of blue cheese • A Eurpoean law reuqires that in order to be called Roquefort, it must be aged in the caves of Roquefort-sur-Soulzon

  5. Works Cited • http://en.wikipedia.org/wiki/Camembert • http://www.cheese-france.com/cheese/camembert.htm • http://www.marxfoods.com/Bulk-Sheep-Feta-Cheese • http://www.artisanalcheese.com/products.asp?dept=1096 • http://www.cheese-france.com/cheese/roquefort.htm • http://en.wikipedia.org/wiki/Roquefort

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