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13 relations: Appellation d'origine contrôlée, Cheese ripening, Corsica, Cuisine of Corsica, France, Goat, Lactose, Ricotta, Sheep, Sheep milk, Whey, Whey cheese, Wine.
Appellation d'origine contrôlée
The appellation d'origine contrôlée (AOC;; "protected designation of origin") is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut national des appellations d'origine, now called Institut national de l'origine et de la qualité (INAO).
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Cheese ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.
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Corsica
Corsica (Corse; Corsica in Corsican and Italian, pronounced and respectively) is an island in the Mediterranean Sea and one of the 18 regions of France.
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Cuisine of Corsica
The cuisine of Corsica is the traditional cuisine of the island of Corsica.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
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Lactose
Lactose is a disaccharide.
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Ricotta
Ricotta (in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Sheep
Domestic sheep (Ovis aries) are quadrupedal, ruminant mammal typically kept as livestock.
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Sheep milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep.
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Whey
Whey is the liquid remaining after milk has been curdled and strained.
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Whey cheese
Whey cheese is a dairy product made of whey, the by-product of cheesemaking.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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