All Types of Food Sciences Study Notes Available for college students,University students,And For Teacher.
Raclette cheese . It is a cheese of Swiss origin from the canton of Valais . Summary [ hide ] 1 Ingredients 2 Tasting Period 3 Features 4 Controlled designation of origin (AOC) 5 Sources Ingredients It is made with raw milk of cows and usually in the form of large …
Pélardon cheese . French cheese from the Languedoc-Roussillon region . It is a traditional cheese that benefits from an AOC since August of 2000 . Formerly called paraldon , pélardou or even péraudou . He earned recognition as DOP to European level by Regulation (EC) No 2372/2001 of the Commission of 4 December 2001. Summary [ hide ] 1 Geographical …
Picon cheese .The Picon cheese is a Spanish blue cheese that is produced in the region of Liebana in Cantabria . Appellation of origin It is a cheese with a protected designation of origin since 1994 . Traditionally it has …
The pecorino is a cheese healthy, according to studies, it is the oldest in Italy and helps prevent cardiovascular disease. Summary [ hide ] 1 Etymology 2 Features 3 Elaboration 4 Maturation 5 Culinary uses 6 Pairing 7 Sources Etymology The Italian word «pecorino» comes from pécora (‘ sheep ‘) is one …
Pata de Mulo cheese . Pata de mulo cheese is a raw sheep’s milk cheese made in Tierra de Campos , a natural Spanish region , located in the autonomous community of Castilla y León , which extends through the provinces …
Parmigiano-Reggiano cheese. It is a famous Italian hard cheese , known throughout the world as the “King of cheeses” for its peculiar productive, nutritional and organoleptic characteristics. Summary [ hide ] 1 History …
Neufchatel cheese . French cheese made in Pays de Bray , a region of Normandy , and more specifically in the surroundings of Neufchâtel-en-Bray . It benefits from a controlled origin appeal since 1969 . It has a specific heart shape, but AOC also authorizes cylinder …