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A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A Danish brie cheese that is classified as blue cheese. Made as a double cream cheese from cow's milk, Saga Bleu Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

A cheese that is French in origin, which is also made in other European countries and the United States.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

st., st, saint andre, saint-andre, st andre, st.andre,

Soft fresh cheeses that have a creamy smooth texture allowing the cheese to be easily shaped or spread onto other foods, such as crackers, fruits and vegetables.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

A French cow's milk cheese that is similar to brie. It has a natural white rind that covers a creamy off-white cheese with a distinctive mushroom flavor.

1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

Pronounced paw-muh-rhawl. The smallest wine producing area of the Bordeaux region of France, therefore there is a limited supply of these wines available.

Pronounced so-tairn or soh-tehrn. An appellation that produces outstanding sweet wines that have become famous throughout the world.