| Pavin | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Auvergne |
| Source of milk | Cow |
| Pasteurised | Yes |
| Named after | Lac Pavin |
 Related media on Commons | |
Pavin is a French cheese made in the Auvergne region of central France. The cheese got its name because of a nearby meromictic crater lake called Lac Pavin. [1] It is in the same cheese family as Saint-Nectaire which originates from the same geographic region. [1]
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
Franche-Comté is a cultural and historical region of eastern France. It is composed of the modern departments of Doubs, Jura, Haute-Saône and the Territoire de Belfort. In 2016, its population was 1,180,397.
Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
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.
The Aosta Valley is a mountainous autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, France, to the west, Valais, Switzerland, to the north, and by Piedmont, Italy, to the south and east. The regional capital is Aosta.
Goat cheese, goat's cheese, or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
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.
Terroir is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.
Corey Allen Pavin is an American professional golfer. In 1982, Pavin turned professional but failed at PGA Tour Qualifying School. The following year, he turned to overseas where he had much success, winning South Africa's Lexington PGA and Europe's German Open. Later in the year he earned PGA Tour membership and had much success on tour, winning a number of events, culminating with the 1995 U.S. Open championship. Soon thereafter, he abruptly lost his game and was rarely a contender. As a senior, Pavin has played on the PGA Tour Champions, recording one win, at the Allianz Championship.
Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.
Aligot is a dish made from cheese blended into mashed potatoes that is made in L'Aubrac region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Salers is a French semi-hard cheese originating from Salers, in the volcanic region of the Cantal mountains of the Massif Central, Auvergne, central France. It is a pressed, uncooked cheese, sometimes made from Salers cow's milk, between 15 April and 15 November. It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb). The cheese is aged in caves at temperatures ranging from 6–12 °C for a minimum of 3 months, and up to 45 months.
Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.
Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.
Lac Pavin or Lake Pavin is a meromictic crater lake, located in the Dore mountains, in Auvergne, in the territory of the commune of Besse-et-Saint-Anastaise, Puy-de-Dôme department of France, between Besse-en-Chandesse and Super-Besse. Formed by phreatomagmatism 6,900 years ago, this crater lake is the youngest volcano in mainland France
Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.
Selles is a commune in the Haute-Saône department in the region of Bourgogne-Franche-Comté in eastern France.
Chevrotin is a soft goat milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has had an AOC designation.
Pavin Joe Smith is an American professional baseball first baseman and right fielder for the Arizona Diamondbacks of Major League Baseball (MLB). He played college baseball for the Virginia Cavaliers. The Diamondbacks selected Smith in the 2017 MLB draft and he made his MLB debut in 2020.
 | This French cheese-related article is a stub. You can help Wikipedia by expanding it. |