Fromage de vache

DID YOU KNOW?

A cow is milked twice a day, in the morning and in the evening, for about 300 days after giving birth. A cheese making dairy cow gives on average 20 to 25 litres of milk per day when the bottle of supermarket milk cow can produce 10 litres more. ​The quality of French cheese making dairy cow's milk makes it possible to produce internationally renowned cheeses.

These are the main breeds used for cheese making:

Abondance: Originally from the Abondance valley in Savoie. Its milk is used for many AOP cheeses such as Reblochon, Beaufort or Abondance. 

Montbéliarde: Its territory of origin is Franche-Comté. Its milk is used for cheeses such as Reblochon.

Normande: No secret where its territory may be there. Its milk is used for cheeses such as Camembert, Coeur de Neufchatel, Livarot or Pont L'Eveque.

Tarentaise: It comes from Savoie and produces a protein rich milk which is used in particular to make cheeses such as Tomme de Savoie, Beaufort, Emmental de Savoie, Reblochon, Abondance...

Simmental: Originally from Switzerland, it participates in the manufacture of recognized cheeses such as Comté, Époisses or Saint-Nectaire.