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What is the expensive cheese in the world?
Pule donkey cheese
Narrator: Pule donkey cheese is the most expensive cheese in the world. Produced by only one farm in the world, pule will cost you about $600 for a single pound. Making it requires more time and effort than most other cheeses.
What cheese is Scotland famous for?
Some of the other great artisan Scottish cheeses include: Isle of Mull – Cheddar, Hebridean Blue Cheese. Dunlop Dairy – Dunlop, and from goats’ milk: Ailsa Craig, Glazert, Bonnet. Highland Fine Cheeses – Strathdon Blue, Morangie Brie, Caboc, Crowdie, and from sheep’s milk: Fearn Abbey, St Duthac.
What is the French equivalent of cheddar cheese?
Cantal
Cantal. Cantal is a French cheese that is often likened to cheddar and can be found in two varieties: either made with pasteurized milk (Cantal Laitier) or with raw milk (Cantal Fermier).
Does Scotland have good cheese?
You can have your camembert, langres and morbier, friend. The UK is well known for its cheeses, chief among them the Stiltons (especially the blue variety) and the cheddars, which originated in Somerset.
Which is the most popular cheese in France?
Comté is to France what Cheddar is to England. France’s biggest selling cheese, made in the mountains, Comté has a butterscotch/toffee sweetness and nutty bite. Marcel Petite is the most well-known affineur, but try the Mons aged version for an extra bite to the sweetness.
What kind of cheese is made in Scotland?
Lanark Blue is a traditional Scottish roquefort-style cheese produced by Selina Errington. The blue cheese is made from raw sheep’s milk. It’s settled into shape, then dipped in brine before it’s left to rest for a month so that the mold develops on the rind.
Where does the French word for cheese come from?
Etymologically, the French word for cheese, “fromage” is a diminutive of the word “fourme”.
Where is Franche Comte cheese made in France?
This very distinctive appellation contrôlée cheese from Franche Comté, (known as Vacherin in Switzerland), is manufactured along the French-Swiss border, at altitudes of at least 800 metres. Like Comté that is made in the same region, it is a cheese whose manufacturing process has changed little over the centuries.