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