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A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour 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 typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Roquefort is a sheep milk blue cheese from southern France. 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, and has a protected designation of origin.
Jean Anthelme Brillat-Savarin (French pronunciation:[ʒɑ̃ɑ̃tɛlmbʁijasavaʁɛ̃], was a French lawyer and politician, who, as the author of Physiologie du goût, became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
Brioche is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
Maurice Marie Émile Leblanc was a French novelist and writer of short stories, known primarily as the creator of the fictional gentleman thief and detective Arsène Lupin, often described as a French counterpart to Arthur Conan Doyle's creation Sherlock Holmes.
Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Fromage blanc is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. Fromage frais differs from fromage blanc in that, according to French legislation, fromage frais must contain live cultures when sold, whereas with fromage blanc, fermentation has been halted.
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.
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.
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings. One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert.
Whipped cream, also known as Chantilly cream or crème Chantilly, is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts and hot beverages, and used as an ingredient in desserts.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
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.
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.
Compagnie des Fromages et RichesMonts (CF&R) is a French food-processing company, specialized in the manufacturing and the marketing of French cheese, more specifically traditional French soft cheese and raclette cheese.
References
- ↑ Clark, David (January 8, 2009). "The King of Cheese: 3 French Cheeses Vying for the Crown". Mental Floss.
- ↑ Olmsted, Larry (November 19, 2012). "Most Parmesan Cheeses In America Are Fake, Here's Why". Forbes . Retrieved March 23, 2020.
... that it has earned the nickname in the dairy industry, 'The King of Cheeses'.
- 1 2 3 4 du Vernet, Frédéric Leblanc (1869). Les Merveilles du Grand Central. p. 321.
- ↑ Pierre Androuët, Yves Chabot, Le brie, 1985. ISBN 2905563001. p. 48.
- ↑ Juliet Harbutt, World Cheese Book, 2015. ISBN 146544372X. p. 46.
- ↑ Henaut, Stéphane; Mitchell, Jeni (2018). "The King of Cheeses". A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment. The New Press. ISBN 978-1620972526.
- ↑ Donnelly, Catherine, ed. (2016). The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0199330898.
- ↑ Hurt, Jeanette; Ehlers, Steve (2008). The Complete Idiot's Guide to Cheeses of the World. Penguin. p. 54. ISBN 9781440636189.
- ↑ Austin, C.F. (1912). "A Ballade of Stilton Cheese". The Windsor Magazine . 36: 362.
- ↑ Cynthia Martin, 101 Recipes for Making Cheese, 2011. ISBN 1601383568. p. 141.
- ↑ Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. ISBN 2905461217. p. 80.
- ↑ Smillie, Susan (September 26, 2011). "Which is the true king of cheeses?". The Guardian .
- ↑ Aurell, Bronte (May 14, 2024). The ScandiKitchen Cookbook: Simple, delicious dishes for any occasion. Ryland Peters & Small. p. 130. ISBN 9781788796330.
- ↑ DK Eyewitness Top 10 Stockholm. Penguin. 2020. ISBN 978-0744025903. n.p.
- ↑ W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. ISBN 1136357122. "Soft Cheeses".