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Abondance cows in the French Alps, their milk is used to produce cheeses such as treblochon, abondance and tome, Haute-Savoie, France, Europe

Comte cheese making, cheese grinders in a maturing cellar, Cheese factory, Damprichard, Doubs, France

Comte cheese making, cheese grinders in a maturing cellar, Cheese factory, Damprichard, Doubs, France

Comte cheese making, robot brushing cheese grinders in a maturing cellar, Cheese factory, Damprichard, Doubs, France

Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isere, France *** Local Caption *** Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Is?re, France

Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isere, France *** Local Caption *** This blue-veined cheese, made from cow's milk, has had the official French label of appellation d'origine contr?l?e (AOC) since 1981 and the European Community's protected designation of origin (AOP) since 2012.