Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata method with origins from southern Italy.
Charente is a department in the administrative region of Nouvelle-Aquitaine, south western France. It is named after the river Charente, the most important and longest river in the department, and also the river beside which the department's two largest towns, Angoulême and Cognac, are sited. In 2019, it had a population of 352,015.
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.
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.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy.
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
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.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
Munster, Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.
Saint-Nectaire is a French cheese made in the Auvergne region of central France.
Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, 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.
Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department.
Barbezieux-Saint-Hilaire is a commune in the Charente department, Southwestern France. The commune was formed in 1973 by the merger of the former communes Barbezieux and Saint-Hilaire. With 4,714 inhabitants (2019), it forms the most important town in Southern Charente.
Surgères is a commune in the Charente-Maritime department, southwestern France. It is the home of the Surgères 48 Hour Race.
Chevrotin is a soft goat milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has had an AOC designation.
A Charentais melon is a type of French cantaloupe, Cucumis melo var. cantalupensis.
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