reblochon ~ fromage de Haute-Savoie FRANCE à découvrir avec les Guides du Patrimoine des Pays de Savoie  http://www.gpps.fr/Guides-du-Patrimoine-des-Pays-de-Savoie/Pages/Site/Visites-en-Savoie-Mont-Blanc/Savoie-Propre/Val-d-Arly/Flumet-Cooperative-fruitiere-du-Val-d-Arly

reblochon ~ fromage de Haute-Savoie FRANCE à découvrir avec les Guides du Patrimoine des Pays de Savoie http://www.gpps.fr/Guides-du-Patrimoine-des-Pays-de-Savoie/Pages/Site/Visites-en-Savoie-Mont-Blanc/Savoie-Propre/Val-d-Arly/Flumet-Cooperative-fruitiere-du-Val-d-Arly

Reblochon (Cow's milk) - from Rhône-Alpes. Recommended wine to go with it: Roussette #cheese #food

Reblochon (Cow's milk) - from Rhône-Alpes. Recommended wine to go with it: Roussette #cheese #food

Banon, Camembert, St Aubin, Livorat and Pontleveque French traditional regonal Cheeses

Banon, Camembert, St Aubin, Livorat and Pontleveque French traditional regonal Cheeses

Tomme de Savoie, Retournées 5 par 5 et frottées une à une par les mains expertes du maitre affineur...

Tomme de Savoie, Retournées 5 par 5 et frottées une à une par les mains expertes du maitre affineur...

✿ڿڰۣ  Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.

✿ڿڰۣ Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.

Comté (Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region,Jura mountain.France.    Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the Franche-Comté region.The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

Comté (Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region,Jura mountain.France. Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the Franche-Comté region.The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

(Gruyère de) Comté AOC (Poligny, Jura, Franche-Comté, France) -- raw cow's-milk, aged 8-12 months

(Gruyère de) Comté AOC (Poligny, Jura, Franche-Comté, France) -- raw cow's-milk, aged 8-12 months

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