When Fromage become away in France cheese specialities designation, with which rubbed cheese is processed and them with liquids such as oil, liquor, wine or is processed. They are particularly in the regions common, in which also cultivation of wine is operated.

Today these specialities will not become frequently in the cheese specialized trade offered and differently than in former times remaining and become hard cheese remainders remained more processed. Remained however the processing of alkoholhaltigen liquids and the keeping in stoneware pots. One of the typical specialities is Confit of d'Epoisses, which is manufactured on the basis by Epoisses de Bourgogne. This cheese ranks among the herzhaftesten under the cheese with washed crust and becomes with this manner of processing moderates.

A comparable German speciality is Obatzter; contrary to the French Fromage away this may not mature because of the use of raw bulbs however.

Articles in category "Fromage away"

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