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Five Cheeses

Five Cheeses. Nathan Harrington Stephen Waak. Cheeses – Fromage ! . There are 5 types of cheeses in this project; Brie de Meaux, Camembert, Reblochon, and Roquefort. Brie de Meaux .

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Five Cheeses

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  1. Five Cheeses Nathan Harrington Stephen Waak

  2. Cheeses – Fromage! There are 5 types of cheeses in this project; Brie de Meaux, Camembert, Reblochon, and Roquefort.

  3. Brie de Meaux It is a cheese with cow's milk, soft dough crust, with an average weight of 2.8 kg for a diameter of 36 to 37 cm. Its crust is thin, fluffy and white. The cheese is straw yellow, creamy and soft. It is from and consumed in Meaux. It takes 6-8 weeks to age.

  4. Boursin It is a soft creamy cheese available in a variety of flavors, with a flavor and texture somewhat similar to cream cheese. This is eaten in Normandy. It is pasteurised.

  5. Camembert It is a soft, creamy, surface-ripened cow’s milk cheese. It is consumed in Normandy and Camembert. It takes three weeks to age properly.

  6. Roquefort This is a cheese made by sheep milk, and now cows milk. Legend says a young man was eating it in a cave, when he saw a girl. After he came back from chasing the girl (for a month) he came back and it was different. This is consumed in southern France. This is not pasteurized.

  7. Reblochon This is a French cheese from the Alps region of Haute-Savoie. It comes from cows, and the texture is soft washed-rind, smear-ripened. It takes 6-8 weeks to age.

  8. Bibliography http://en.wikipedia.org/wiki/Reblochon_cheese http://en.wikipedia.org/wiki/Roquefort_cheese http://en.wikipedia.org/wiki/Camembert_cheese http://en.wikipedia.org/wiki/Boursin_cheese http://en.wikipedia.org/wiki/Brie_de_Meaux

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