A creamy, soft, blue cow's milk cheese from Beauzac in the Auvergne with a mild but pronounced flavour. It is made with pasteurised milk and contains 33.5% fat.
A white, fine-textured goat’s cheese log from Centre and Poitou-Charentes which darkens and hardens as it ages. A straw runs through the centre of the cheese. (AOC-1990).
A factory-made, cylindrical goat's milk cheese with powerful smell and flavour. Regular in shape, packed in paper, sometimes with straw at the centre. It matures from the rind inwards, becoming stronger as it ages.
A variety of grape. It is used in the production of balsamic vinegar and predominates in the white wines of Lazio.
A soft disc of cheese made with goat's milk, though there is a cow's milk version from the Dauphiné. It has a pale paste and a white penicillin rind. It is made on farms and dairies in the vicinity of Saint-Félicien in the Auvergne. This cheese is made raw, whole milk and may be found in the following dimensions: 8-10 cm (3-4") diameter x 1.5-2 cm (½-¾") deep, weighing 100-120 g (oz). Affinage is from 2-3 weeks.
