The Complete Book of Cheese, page 158 by Robert Carlton Brown
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aten with sugar.
Fromage à la Pie see Fromage Blanc just below, and Farm
Fromage Bavarois à la Vanille France
Dessert cheese sweetened and flavored with vanilla and named after Bavaria where it probably originated.
Fromage Blanc France
Soft cream or cottage cheese, called à la Pie, too, suggesting pie à la mode; also Farm from the place it's made. Usually eaten with salt and pepper, in summer only. It is the ascetic version of Fromage à la Crème, usually eaten with salt and pepper and without cream or sugar, except in the Province of Bresse where it is served with cream and called Fromage Blanc à la Crème.
Every milky province has its own Blanc. In Champagne it's made of fresh ewe milk. In Upper Brittany it is named after Nantes and also called Fromage de Curé. Other districts devoted to it are Alsace-Lorraine, Auvergne, Languedoc, and Ile-de-France.
Fromage Bleu see Bleu d'Auvergne.
Fromage Cuit (cooked cheese) Thionville, Lorraine, France
Although a specialty of Lorraine, this cooked cheese is produced in many places. First it is made with fresh whole cow milk, then pressed and potted. After maturing a while it is de-potted, mixed with milk and egg yolk, re-cooked and re-potted.
Fromage d'Aurigny see Alderney.
Fromage de Bayonne Bayonne, France
Made with ewe's milk.
Fromage de Bôite Doubs, France
Soft, mountain-made, in the fall only. Resembles Pont l'Evêque.
Fromage de Bourgogne
see Burgundy.
Fromage de Chèvre de Chateauroux Berry, France
A seasonal goat cheese.
Fromage de Curé see Nantais.
Fromage de Fontenay-le Comté Poitou, France
Half goat and half cow milk.
Fromage de Gascony see Castillon.
Fromage de Pau see La Foncée. < previous next >