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Topic: Chaumes cheese

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	Cheese
		Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo.
		Bacteria are added to cheese to add flavor, and some cheeses also have molds, either on the outer skin or thoughout.
		Cheese is naturally white so it is common to add color, for example hard cheeses often have annatto[?] or carotene added to make them yellow.
	www.ebroadcast.com.au /lookup/encyclopedia/ch/Cheese.html (201 words)

	Kids.Net.Au - Encyclopedia > Chaumes cheese
		Chaumes cheese (pronounced Showm) is a cow's milk cheese from Périgord (South West of France), along traditional cheese-making processes.
		Based upon traditional Trappist[?]-style cheeses, it is a rather popular cheese among modern French varieties, in particular to children.
		It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture.
	www.kids.net.au /encyclopedia-wiki/ch/Chaumes_cheese (118 words)

	NationMaster - Encyclopedia: Cheese (via CobWeb/3.1 planetlab2.cs.virginia.edu) (Site not responding. Last check: 2007-10-21)
		Cheese made from yaks' (chhurpi) or mares' milk is common on the Asian steppes; the national dish of Bhutan, ema datsi, is made from homemade cheese and hot peppers; and cheese is used in India, where paneer curries are popular.
		Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
		Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses.
	www.nationmaster.com.cob-web.org:8888 /encyclopedia/Cheese (1641 words)

	Dorothy Lane Market
		Undoubtedly, France's regions boast a majestic array of cheese unparalleled in shape, texture, and flavor.
		The French enjoy cheese as a course in a meal or a hearty snack when eaten with crusty bread.
		Chaumes - Buttery, muenster-like cheese from the high mountain pastures in France of the same name.
	www.dorothylane.com /departments/specialtycheese/french.html (418 words)

	Cheese Making (Site not responding. Last check: 2007-10-21)
		Chaumes cheese - Chaumes cheese () is a cow's milk cheese from PÃ©rigord (South West of France), made by traditional cheese-making processes.
		Saga cheese - Saga is a light blue cheese, very similar to Brie with an edible, white mold rind.
		Maytag Blue cheese - Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation).
	cheese.vvvvvv3.com /cheesemaking.html (890 words)

	accent on cheese - The Internet Cheese Magazine
		Chaumes is made in the southwest of France.
		Serve it on a cheese platter with Camembert and Blue Stilton.
		Cheese to the French isn't simply a product, but is a representation of the geography, climate, history, culture and cuisine of the particular region.
	www.ancofinecheese.com /AOC/indCh.asp?chID=26&src=chFacts (183 words)

	SPORTSMAN'S Fine Wines & Spirits - Featured Cheese And Pates
		Made from unpasteurized sheep's milk, the cheese is sweet and gentle with an herbaceousness, lent from the coating of rosemary, thyme, savory, coriander and juniper.
		The unique shape of this cheese derives from the curd being piled in the center of a cloth, square corners are knotted and twisted together and the cheese is pressed and twisted for a few days, before being aged.
		The cheese is semi-hard, creamy and yellow with a firm texture and mild nutty flavor.
	www.sportsmans4wine.com /featuredcheese.html (5119 words)

	The Teddingotn Cheese Wire Issue 5
		The success of the cheese led to it being produced over a wide area and brought a little prosperity into a harsh and deprived region.
		Cheeses such as cottage cheese, cream cheese and curd cheese are made by draining away a proportion of whey, and in some instances applying a light pressure.
		Many cheeses such as Cheddar, Cheshire and Lancashire are made by draining off as much whey as possible, by gravity, leaving only the moist curds.
	www.teddingtoncheese.co.uk /acatalog/chwire/Issue05/cw05.htm (1816 words)

	Wegmans: Cheese (Site not responding. Last check: 2007-10-21)
		Choose your cheese with care with this up-to-date library referencing nearly 200 varieties found in our stores.
		Here are three of our favorite domestic cheeses — all from our holiday magazine — paired with items to enhance their flavors.
		Faribault Dairy is the only US cheesemaker to still cure and age its blue cheese exclusively in caves.
	www.wegmans.com /freshProducts/cheese/encyclopedia (221 words)

	Beyond Brie, L.A. acquires taste for fancy cheeses at shops, restaurants Los Angeles Business Journal - Find Articles
		Whether it's Chaumes, a soft French cow's milk cheese with a nutty aroma, or one of Harrell's favorites, Bleu de Termignon, cheeses are moving from the upper reaches of gastronomy to the more mainstream food lover.
		Cheese store owners say that rather than hurting business, the increased offerings at groceries has increased the appreciation of cheese and the sophistication of the consumers' palates.
		Cheeses that were once too unusual for the American palate, such as Sara's Nevat, a soft paste cheese with a tangy flavor, are becoming common at stores and even supermarkets.
	www.findarticles.com /p/articles/mi_m5072/is_12_27/ai_n13592524 (856 words)

	Conglomerate: Chaumes Cheese
		Apparently, Chaumes cheese is a popular table cheese, but I am not a fan.
		We traditionally eat a substantial wedge of cheese each Sunday after church, and this one was never finished.
		"Chaumes" is French for stubble, and this seems to connect the color of the cheese to the color of the stubble fields in this part of France.
	www.theconglomerate.org /weblogs/archives/000809.html (119 words)

	francophony.net
		Chaumes is the only cheese to have had the honor of meeting the garbage bin...
		Cheese #1 is a non-descript white with tan crust (as nearly all the mystery cheeses are, which meant I was required to label them by number to keep them all straight).
		Pont L'Eveque is a cow's milk cheese hailing from (surprise!) Pont L'Eveque, a town in the Calvados region of Normandy.
	www.francophoney.net /mtarch/cheese/index.html (3121 words)

	Cheese Mistress "C" Cheeses
		Capriole's raw milk cheeses are supposed to especially show off the mineral flavors from the limestone in the area, and also have flavors from the naturally growing molds and flora.
		This cheese is salty, tangy, and nutty with the "aged Gouda" flavored of burnt caramel.
		Stracchino cheeses were typically made in the autumn from cows who were tired ("stracca") from their long journey back down from the mountains to the pastures.
	www.cheesemistress.com /c.htm (10662 words)

	List of French cheeses - Encyclopedia, History, Geography and Biography
		Classification of the full range of cheeses in France is a daunting task.
		A group of local dairy farmers pool their milk to make a cheese as part of a collective.
		It may come as a surprise to see varieties of Emmental cheese protected as a French cheese.
	www.arikah.com /encyclopedia/List_of_French_cheeses (360 words)

	Chaumes cheese: Definition and Links by Encyclopedian.com
		...Chaumes cheese Chaumes cheese Chaumes cheese (pronounced Showm) is a cow 's...literally, chaumes is French for stubble.
		Based upon traditional Trappist Trappist...literally, chaumes is French for stubble.
		Post a link to definition / meaning of " Chaumes cheese " on your site.
	www.encyclopedian.com /ch/Chaumes-cheese.html (189 words)

	Sringbank Cheese - Beer & Cheese Pairings : Cheese, Canada, Canadian Cheese, Springbank Cheese Co. (Site not responding. Last check: 2007-10-21)
		Mild and supple, this cheese is quite versatile in its culinary uses nt and flavour of hazelnuts and butter.
		It is a creamy cheese with a flavour of nuts and fruit and an aroma of fresh hay.
		This delicate cheese is carefully hand crafted using a slotted spoon and aged for six to eight weeks.
	www.springbankcheese.ca /catalog/beer.php (532 words)

	Pasta Cheese Gourmet Food Shop
		Montegrappa is a semi-hard cow's milk cheese produced in the town of Montegrappa.
		Blue Stilton English cheese: Vevety, close textured un-pressed cheese with a pale ivory paste, grading to amber at the edges and marbled with white powdery patches.
		This Italian cheese is an essential part of Italian cuisine and may be grated or served as a wonderful table cheese.
	www.pastacheese.com /chesses.htm (454 words)

	Cheese List (Site not responding. Last check: 2007-10-21)
		Pronounced "chow-da" after the town in which it is made in Holland, this cheese can come in a vriety of ages, all denoted by the color of wax on the outside of the cheese.
		This sheep's milk cheese is aged in these caves after salt water baths, and allowed to dry in the naturally humid caves with their breezes flowing through.
		Tiny needles in the cheese allow for the air to penetrate into the heart of the cheese and ripen the blue spores tht give the cheese its blue-green coloring and great taste.
	www.thebigcheeseinc.com /bigcheese/html/selections.cfm (695 words)

	chaumes, small cheese - gourmet cheese, french cheese, gourmet food from europe
		The village of St. Antoine at the foothill of the Pyrenees in the Dordogne is the home of the Chaumes, an exquisite and rich French gourmet cheese of remarkable flavor.
		Chaumes has a distinctive golden soft rind that has a bright tangerine-orange color.
		This gourmet cheese is made of pasteurized milk and the maturation takes four weeks.
	www.cheeseline.com /french-cheeses/chaumes-small-cheese-100596.aspx (193 words)

	Chaumes - Chaumes (cheese) (German to English translation glossary) Austrian deli,Cooking / Culinary,Art/Literary
		Chaumes is a soft cheese with a gold-yellow rind and the creamy, solid consistency.
		Chaumes ist ein vollfetter Weichkäse mit orangefarbiger Rinde ist ein Käse.
		One of the most popular cheeses in France, produced by the \"Fromageries des Chaumes\", one of the most famous and the biggest cheesemaking company.
	www.proz.com /?sp=h&id=1023664 (458 words)

	Today I have been mostly eating and playing computers: Chaumes Cheese
		I'll stop now so as not to spoil the surprises however I can say the people will not be French and called Pierre or Monique, they'll be called Emily or Victoria.
		Chaumes Cheese - the trick's in warming it
		Pasta - Cheese, Garlic Eating 5 minutes, but I wa...
	blog.rogerfrost.com /food/2002/08/chaumes-cheese.htm (436 words)

	A Tale of Two Bruschettas - What We’re Eating - A Food & Recipe Blog
		The first bruschetta was layered with fresh thinly-sliced kiwi, chaumes cheese, crispy serrano ham, and pea shoots.
		The second bruschetta was topped with fleur de marquis cheese, yellow, red, and green thin slices of heirloom tomatoes, shaved marinated garlic, and rings of balsamic marinated shallots.
		To serve layer the thinnly sliced kiwi, chaumes cheese, and serrano ham crisps on the bread and top with pea shoots.
	www.whatwereeating.com /archives/122 (1307 words)

	We Stuffed Them, They Stuffed Us - What We’re Eating - A Food & Recipe Blog
		The burgers were stuffed with chaumes cheese and sundried tomatoes and served on a whole wheat bun with confit tomatoes, lemon balsamic marinated grilled mushrooms, pea shoots, and fresh pesto.
		This entry was posted on Sunday, July 30th, 2006 at 8:40 pm and is filed under turkey, burgers, stuffed, Made By Amanda, american, myspace layouts, Cheese burger myspace picture.
		chaumes cheese according to wikipedia, is soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture.
	www.whatwereeating.com /archives/123 (1600 words)

	KLO 1995 Valentine's Dinner (Site not responding. Last check: 2007-10-21)
		Arrange the tomatoes atop the cheese, overlapping slightly.
		Bake until cheese melts and tomatoes are tender, about 35 minutes.
		Cook, stirring constantly, until cream cheese is melted.
	home.nc.rr.com /winemaker81/klo_1995.html (812 words)

	New Window - Waitrose.com - Printable Recipe - Red Pepper and Chaumes Tarts
		These cheese and red pepper tarts with a lemon basil dressing make an easy dinner party starter or light supper when matched with a leafy salad.
		Arrange 3 cheese wedges and a quarter of the pepper strips over each rectangle, ensuring the filling stays within the border.
		Season with a little fl pepper, then bake for 12-15 minutes, until the pastry is puffed and golden brown.
	www.waitrose.com /frontend/popups/rec_print.asp?recipeid=0503ss27-r07 (244 words)

	Seacrest Foods International - Chaumes (Site not responding. Last check: 2007-10-21)
		The village of St. Antoine at the foothill of the Pyrenees is the home of Veritable Chaumes, an exquisite and rich cheese of remarkable flavor.
		Chaumes has a distinctive golden rind which shelters a rich mellow cheese.
		Recognized brand name - trusted by cheese connoisseurs around the world.
	www.seacrestfoods.com /cheese/descriptions/frchaumes.html (48 words)

	Le Tour De France Cheese from France
		This much prized cheese is made in the Jura mountains and is only available from late October to about March.
		We stock as many fine cheeses in good condition as we can, but sometimes we run out or are not satisfied with what the suppliers have, so please be warned we do not always have every one of these available.
		This franceway French cheeses introduction is a bit simple, but interesting and in English.
	www.letourdefrance.btinternet.co.uk /cw.html (704 words)

	Chaumes by Di Bruno Bros. (Site not responding. Last check: 2007-10-21)
		A relative infant in the world of cheese, first produced in 1971.
		Often referred to as a firmer, semi-soft version of Munster d' Alsace.
		Served as a table cheese with fresh fruit and sliced thinly atop a sandwich.
	www.dibruno.com /Detail.bok?no=513 (62 words)

	chaumes cheese - gourmet cheese, french cheese, gourmet food from europe
		chaumes cheese - gourmet cheese, french cheese, gourmet food from europe
		The village of St. Antoine at the foothill of the Pyrenees in the Dordogne is the home of the Chaumes, an exquistite and rich French gourmet cheese of remarkable flavor.
		This gourmet cheese is made of pasteurized milk.
	www.cheeseline.com /french-cheeses/chaumes-cheese-100704.aspx (178 words)

	The Teddington Cheese description of Munster
		Munster gained its A.O.C. in 1969 and in 1978 the A.O.C. Munster- Géromé united these two cheeses.
		Above: A typical town of Alsace with wooden framed buildings and an abundance of bright geraniums hanging from every window sill.
		Above: The regular washing of a Munster cheese encourages its pungent development.
	www.teddingtoncheese.co.uk /acatalog/de299.htm (554 words)

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