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Difference between revisions of "Petit Cellier cheese"
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| − | {{ | + | [[Image:Petit Cellier cheese.jpg|thumb|300px|right|Petit Cellier cheese]] |
| + | '''Region''': Rhône-Alpes | ||
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| + | '''Definition''': [[Cheese]] with natural [[Mould|mould]] rind. | ||
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| + | '''Raw material''': Raw [[Sheep|sheep]]’s [[Milk|milk]]. | ||
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| + | '''Characteristics''': Diameter 11 cm, height 2 cm and weight 250 g. | ||
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| + | '''Production area''': Département of Savoie. | ||
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| + | '''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]''' | ||
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| + | {{CheeseContact}} | ||
| + | [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | ||
| + | [[Category:Ewes' milk cheeses]] | ||
| + | [[Category:French cheeses]] | ||
| + | [[Category:Rhône-Alpes cheeses]] | ||
Latest revision as of 17:54, 12 February 2012
Region: Rhône-Alpes
Definition: Cheese with natural mould rind.
Raw material: Raw sheep’s milk.
Characteristics: Diameter 11 cm, height 2 cm and weight 250 g.
Production area: Département of Savoie.
Reference: Alpinet Gheep
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