Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 6 descriptions de fromage débutant par coing. L'orthographe de "coing" a peut être été modifiée.

• cœur à la crème (France) : a cream-cheese dessert from provincial France in which heavy cream and cream cheese are combined and molded in a heart-shaped form that allows the whey to drain off, then turned out and garnished with strawberries or other berries.
• Colby (USA) : an American variety of Cheddar cheese; a washed-curd cheese, originally from Colby, Wisconsin.
• Comté / Gruyère de Comté (France) : a French cheese made from unpasteurized cow's milk in the Franche-Comté region. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
• Coquetdale (Britain) : a full-fat semi-hard cheese, made from pasteurized cow's milk and vegetarian rennet. It has a yellowish-grey natural rind.
• cottage cheese : fresh lumpy cheese made from skimmed pasteurized cow's milk in which the curds are washed; its taste is bland and slightly acid, lending itself to various flavorings; also used in salads, cheesecake, and even with fruit; it is high in protein but low in fat.
• Coulommiers (France) : a whole-milk cow's cheese from Brie, usually eaten fresh but sometimes molded and aged like Brie; shaped in wheels smaller than Brie, with a white rind flora; the interior is creamy white and increasingly flavorful with age.