1. French Cheese Culture Project By: Andrew Armbruster

2. Process of Cheese Wax! Cheese Wheel

4. French Cheese There are from 350-400 distinct types of cheeses. One of the top most liked cheese from France is Munster cheese. It takes 5 weeks to 3 months of aging time. In France usually you eat cheese and drink wine. It's fairly popular there or eat bread with the cheese. Cheese means " fermented or not fermented, matured or not matured food, made from dairy produce".

5. Abondanc e This type of cheese is molded under cloth with a wooden hoop that gives the cheese to ripen for at least 90 days. Type: Cow's milk Production & Aging: 3 to 9 months Appearance: Hard, golden-brown rind with a pale yellow paste Taste: Fruity flavor with hints of nuts

6. Beaufort To make one wheel of Beaufort cheese, you need about 130 gallons of milk from tarine or abondance cows that live exclusively off grass in the field. Type: Cow's milk Production & Aging: Cooked and pressed, aging varies from 5 to 12 or more months. Appearance: Golden-yellow rind with a firm and supple paste. Taste: Milky flavor with aromas of butter and honey.

7. Bethmal e Regularly washed and turned as they mature, the wheels of Bethmale develop a dense rind encasing a rich, mild flavor with hints of wildflowers. Type: Cow's milk Production & Aging: Molded and pressed, aging from 3 to 6 months Appearance: Leathery, orange rind and a buttery paste with tiny holes Taste: Slightly sweet flavor

8. Bleu d'Auvergne The distinctive blue veins are a reflection of the wild environment where the cheese matures. Type: Cow's milk Production & Aging: Aged at least 4 weeks Appearance: Ivory with blue veins Taste: Spicy flavors of grasses and wildflowers

9. Bri e The proximity of the Brie and Paris may explain the popularity of this sweet and refined, world-famous cheese that's soft-ripened, with a flowery rind. Type: Cow's milk Production & Aging: Aged at least 4 weeks Appearance: A pale, straw colored paste and a thin rind of white mold Taste: Mellow flavor and rich aroma

10. Commercial!

11. Cheese Families Pressed Cheeses Soft Cheeses Blue Cheeses

12. Types of Milk Cow's Milk Sheep's Milk Goat's Milk

13. Conclusio n Three families of cheeses Cheese factories France "HAD 246" cheeses

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