Maconnais is a small cheese produced in the French region of Burgundy. [1] It is made from either goat's milk [2] or a combination of goat's and cow's milk. [1] Maconnais gained AOC certification in 2005. [1]
A typical Maconnais is a small truncated cone approximately 4-5 cm wide and 3-4 cm thick, weighing 50-65 g. [3] [4] [2]
Roquefort, is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. 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, or has a protected designation of origin.
Goat cheese, or chevre, is cheese made from goat's milk. Goat cheeses are made in a wide variety of styles, from soft fresh cheese to hard aged cheese.
Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.
Goat milk is the milk of domestic goats.
Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westly Chinon and eastly Loches.
Charentais Mottin, previously known as the Crottin Charantais is a French soft double-cream cheese made of pasteurized whole cow's milk, produced by Savencia Fromage & Dairy in the town of Saint-Saviol located within the Vienne department.
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.
Selles-sur-Cher is a French goat-milk cheese made in Centre-Val de Loire, France. Its name is derived from the commune of Selles-sur-Cher, Loir-et-Cher, where it was first made in the 19th century.
Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century.
Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.
Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter.
Clochette is a bell-shaped, mold-ripened goat cheese from the Nouvelle-Aquitaine region in France that is made by Chèvréchard, a goat cheese maker. Clochette is matured for two weeks and has a shelf life of about 45 days. It has a wrinkled, edible white rind; and a firm, dense, velvety texture. The older the clochette, the more wrinkled its surface and the firmer its inner texture. It has a well-balanced, non-challenging, tangy, and goaty flavor.
Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation.
The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura. It has a Denomination of Origin protection in the European Union and is made specifically in the districts of Ibores, Villuercas, La Jara y Trujillo in the south east of the Province of Cáceres. It is a fatty cheese made exclusively from the milk of Serrana, Verata, Retinta breeds and crosses between them and only from farms registered with the regulatory council. The cheeses are flat cylindrical and measure 5-9 cm (2-3.5 inches) high and 11-15 cm (4-6 inches) across. They weigh from 600-1200 g (1-2 lbs).
Murcian cheese is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made exclusively using goat's milk of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms:
Murcian wine cheese is a fatty goats’ milk cheese from the province of Murcia in the south-east of Spain. It has a Protected Designation of Origin. The cheese is made only from unpasteurized goats’ milk of the Murcian breed from registered herds. The term al vino refers to the washing of the rind with red wine during maturation. The cheese is presented in cylinders 6–7 cm (2-3 inches) high and 7–9 cm (3-4 inches) diameter weighing 400 g, or 7–9 cm (3-4 inches) high and 12–18 cm (5-7 inches) diameter weighing 1 kg (2.2 lbs) or 2 kg (4.4 lbs).
Goat farming involves the raising and breeding of domestic goats as a branch of animal husbandry. People farm goats principally for their meat, milk, fibre and skins.
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