Transhumance. The seasonal movement of animals, accompanied by people, to find better grazing. This is most commonly to higher alpine pastures in summer and the movement back again in winter.
A name in Sweden for White Transparent, a variety of Russian, yellow dual-purpose apple which appeared in Europe in the early 19th Century and reached the United States by 1870. The flavour is sharp and cooks to a cream purée. Not much loved in England. This very early-season apple is harvested from late July and has poor storage properties.
A disc of mild, semihard cheese made with cow's milk. It has an ivory white paste and a smooth, glossy, golden, washed rind. It is made at the Abbey of Belval in Picardy, north of Amiens in France. This cheese, which is reminiscent of Saint-Paulin and recorded since 1893, is eaten all year round and is made with raw milk. The curds are cooked and pressed. It contains 40-45% fat (dry). It may be found in the following dimensions: 20-25 cm (8") diameter x 3-4 (2") cm deep and weighing either 400 g (14 oz) or 2 kg (4 lb). Affinage is 5-6 weeks. Also made at the Abbaye de Belval is a cheese called 'le flamay d'Artois, one called ‘le ternois’ and another, le trappiste bière, which is washed in beer.
Trappiste refers to a type of cheese, in the same way that 'cheddar' refers to a type of cheese. The sisters at l'Abbaye du Port du Salut were the first to make this 'type' of cheese, mild, hard cheese made with cow's milk and brine-washed. This first cheese later became known, as it is today, as Port Salut. In 1826 some sisters moved to 'l'Abbaye du Mont-des-Cats, where they used the same recipe to make their eponymous cheese. Trappists are a strictly observant closed order of Cistercians.
A disc of mild, semihard cheese made with cow's milk. It has an ivory white paste and a smooth, glossy, golden, washed rind. It is made at the Abbey of Belval in Picardy, north of Amiens in France. This cheese, which is reminiscent of Saint-Paulin and recorded since 1893, is eaten all year round and is made with raw milk. The curds are cooked and pressed. It contains 40-45% fat (dry). It may be found in the following dimensions: 20-25 cm (8") diameter x 3-4 (2") cm deep and weighing either 400 g (14 oz) or 2 kg (4 lb). Affinage is 5-6 weeks. Also made at the Abbaye de Belval is a cheese called 'le flamay d'Artois, one called ‘le ternois’ and another, le trappiste bière, which is washed in beer.
A mild, firm, flat disc of yellow cow's milk cheese made at the Abbey of Bricquebec on the Cotentin peninsula. They claim it as a St Paulin (a close copy of Port du Salut).
A semisoft yellow pressed cow's milk cheese with tiny holes and greyish-yellow rind made at the Abbey of Campénéac in Brittany.
A supple, small drum of mild, creamy cow's milk cheese with a pinkish-red rind made at the Abbey of Chambarand in Dauphiné. Best from June to February.
