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Summary
| Description |
English: Farmstead cheese of Velay (Haute-loire, France) made from raw cow milk. The mite Acarus siro, use to ripen the cheese, is called Artison (or locally Artisou) in Occitan
Français : Fromage fermier du Velay confectionné à partir de lait cru de vache et dont la maturation est basée sur l'acarien Acarus siro nommé artison ou artisou. Ce fromage est appelé "Fromage aux artisous" |
| Date | |
| Source | own product |
| Author | Adrien BENOIT à la GUILLAUME |
Licensing
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 08:22, 5 May 2009 | | 2,212 × 1,832 (1.98 MB) | Abalg | {{Information |Description={{en|1=Raw cow milk artisal cheese of Velay (Haute-loire, France) with tne acarina Acarus siro. This cheese is called "Fromage aux artisous"}} {{fr|1=Fromage artisanal du Velay confectionné à partir de lait cru de vache et don |
File usage
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Global file usage
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