Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. 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 typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Brie is a historic region of northern France notable in modern times for Brie cheese. It was once divided into three sections ruled by different feudal lords: the western Brie française, corresponding roughly to the modern department of Seine-et-Marne in the Île-de-France region; the eastern Brie champenoise, forming a portion of the modern department of Marne in the historic region of Champagne ; and the northern Brie pouilleuse, forming part of the modern department of Aisne in Picardy.
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typically 20% - 25% by weight.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
Neufchâtel is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks. It looks similar to Camembert and Brie, with a dry, white, edible rind, but the taste is saltier and sharper. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks and weighs around 100–600 g (3.5–21.2 oz).
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tons annually. It is classified as an Alpine 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.
Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing cooperative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses.
Davisco Foods is a company headquartered in Le Sueur, Minnesota. It was founded in 1943. They also own Cambria, the sole producer of quartz work surfaces in the United States.
Christian Baumeister is a German cinematographer and award-winning director focusing on nature and wildlife productions.
Lactalis is a French multinational dairy products corporation, owned by the Besnier family and based in Laval, Mayenne, France. The company's former name was Besnier SA.
The Marin French Cheese Company is a manufacturer of artisan cheese located in rural west Marin County, California. The company was founded in 1865 by Jefferson Thompson, and produces cheeses under the Marin French Cheese brand name. It is the oldest continually operating cheese manufacturer in the United States.
Président is a French dairy brand owned by Lactalis of Laval, Mayenne. The brand was created in 1933 by André Besnier. It is used for butter and for a range of industrially produced versions of traditional cheese.
Carrigaline Farmhouse Cheese is a maker of semi-soft cheese made from cow's milk in Carrigaline, County Cork in Ireland. The O'Farrell family have produced cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. The O'Farrell family business has since grown into a producer of artisan cheeses which have won several accolades and international cheese awards.
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.
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.
Various cheeses have been called the king of cheeses. The title is informal, and there is no standard definition, but a few are more consistently called that than others, especially in their countries of origin:
Henri Bachelin was a 20th-century French writer.
