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Cheese production archives: Difference between revisions
→Mont-Dore cheeses
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During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Mont-Dore_cheese_molding.jpg| | File:Mont-Dore_cheese_molding.jpg| | ||
File:Mont-Dore_cheese_fresh.jpg| | File:Mont-Dore_cheese_fresh.jpg| | ||
File:Mont-Dore_cheese.jpg| | |||
File:Mont-Dore_cheese_tasting.jpg| | File:Mont-Dore_cheese_tasting.jpg| | ||
</gallery> | </gallery> | ||