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French Cheese Culture Project By: Andrew Armbruster.

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Presentation on theme: "French Cheese Culture Project By: Andrew Armbruster."— Presentation transcript:

1 French Cheese Culture Project By: Andrew Armbruster

2 Process of Cheese Wax! Cheese Wheel

3

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

14 Sources http://www.cheesesoffrance.com/images/_abondance_150x140.jpg http://www.cheesesoffrance.com/index.html http://www.cheesesoffrance.com/images/_beaufort_150x140.jpg http://www.cheesesoffrance.com/images/_bethmale_150x140.jpg http://www.cheesesoffrance.com/images/_bleudaurergne_150x140.jpg http://www.cheesesoffrance.com/images/_brie_150x140.jpg http://www.youtube.com/watch?v=DvcJSilqG-s&feature=player_embedded http://en.wikipedia.org/wiki/Munster_(cheese) http://www.franceway.com/cheese/ http://fyi.uwex.edu/greencheese/files/2011/02/image002.png http://culinary-colorado.com/wp-content/uploads/2011/07/French-flag-map.png http://about-france.com/cheese.htm http://www.bonjourparis.com/static/img/images_food_and_drink/bleu-d-auvergne.jpg http://about-france.com/hardcheez.jpg http://www.bonjourparis.com/static/img/images_food_and_drink/camembert.jpg http://2.bp.blogspot.com/-CXFfl9luHPM/TV-Os6opQfI/AAAAAAAAA2E/oCgrgvWqzrY/s1600/cow.jpg http://3.bp.blogspot.com/-KAg3oXZkp6k/Tl3DOpV3RxI/AAAAAAAAAqA/P7tFMlcqGQY/s1600/sheep_3.jpg http://www.barnonemeatgoats.com/photos2005/437sabinal091705.jpg http://pnwcheese.com/wp-content/uploads/2011/04/marinfrenchcheeseco.jpg http://www.youtube.com/watch?v=6WMJCMFN1FQ http://1.bp.blogspot.com/_ryhDhPFygaA/Rw2QJhy3-YI/AAAAAAAABqI/6rnqOcXVn3w/s400/IMG_5297.JPG http://www.blogcdn.com/www.parentdish.com/media/2010/11/cheese-wheel-gettymkb.jpg


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