Comté cheese, a healthy, natural, noble food with a good nutritional balance
http://en.wikipedia.org/wiki/Comté_(cheese)
If you would like to read back up for the aforementiond statements, please look at this website!
More delicious information!
French AOC (Appellation d’Origine Contrôlée) since 1958:
• Delimited area of production: Doubs, Jura, Ain, elevation 1500-4500 ft.
• Milk must be produced by local cows of the Montbéliarde (95%) and Simmental (5%) breeds. There are approximately 112,000 Comté cows.
• Minimum of 2.5 acres of natural pasture for each animal.
• Delimited area of production: Doubs, Jura, Ain, elevation 1500-4500 ft.
• Milk must be produced by local cows of the Montbéliarde (95%) and Simmental (5%) breeds. There are approximately 112,000 Comté cows.
• Minimum of 2.5 acres of natural pasture for each animal.
**Editors Note** this is AMAZING! I've been reading a lot about animal farming (conventional and the alternatives) and in the US, cows are typically in a small pen tethered by the neck and standing on cement their entire lives producing more milk than they were meant to. Yea for AOC regulations! and yea for good cheese!!**
• Cattle feed must be natural and free of fermented products and GMOs.
• Each fruitière must collect milk from dairy farms within a 17-mile diameter maximum.
• Milk must be made into cheese within 24 hours maximum of the earliest milking.
• Only natural ferments must be used to transform the milk into curds.
• Wheels must be aged on spruce boards. Minimum aging is 4 months, generally 6-18 months and sometimes even longer.
• Cattle feed must be natural and free of fermented products and GMOs.
• Each fruitière must collect milk from dairy farms within a 17-mile diameter maximum.
• Milk must be made into cheese within 24 hours maximum of the earliest milking.
• Only natural ferments must be used to transform the milk into curds.
• Wheels must be aged on spruce boards. Minimum aging is 4 months, generally 6-18 months and sometimes even longer.
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