what is the name of a semi hard french cheese of a round flat shape?

Question

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Answer 1

there are so many but included below are some of the semi hard ones

Semi-Soft Cheeses:

These are cheeses which are semi-firm to the touch, with a smooth, buttery texture inside that yields on finger pressure, or when cut with a knife. They are mild in flavor with a clean, fresh tang to them that varies in strength depending on the age. Because they slice easily (especially when the knife blade has been dipped in very hot water),
they have good melting qualities and are often used in cooking. But they are excellent as well for snacks, dessert courses with bread and fruit and a modest French red wine. Most semi-soft cheeses have an inedible crust.

Babybeh . . - Made from cow’s milk, this cheese is firm in texture and retains its freshness because it is enveloped in a red parrafin wrapper. It has a slightly nutty flavor.

Bonbel - . . Also made from cow’s milk, this is firm in texture and has a yellow paraffin wrapper. Slightly larger than its cousin, Babybel, this cheese, too is slightly nutty in flavor.

Chiberta - - - A specialty of the Basque country, in the south of France, this cheese is made from cow’s milk, is ivory-colored on the inside with tiny holes. It is avail able in a four-pound round and has a dark orange inedible crust.

Livarot - . . A famous specialty of the province of Norman dy, this is a round cheese with a strong and piquant flavor.

Edam Français. . . Rich orange in color with a red rind and a distinct nutty flavor.

Munster - . . From the province of Alsace, this cheese has a strong aroma but is milder in taste. Square-shaped and rather orange-y in color, it is sometimes flavored with cumin or caraway.

Pont l’Evêque - . . Again a Norman specialty, the name of the cheese means Bishop’s Bridge. It is square shaped with impressions on its usually edible rind which result
from the straw on which it is ripened.

Port Salut . . - Originated by the Trappist monks in their Monastery of Port-du-Salut

Entrammes, this popular cheese comes in a four-pound round with an inedible orange rind. It slices readily and is ideal in recipes.

Reblochon . . - Made in the French Alps, the name derives from the term for the second-milking of the day, the cow’s milk, which is used to make this cheese. A small, flat disk, it is mild in flavor.

Royaldieue - . . Similar in texture and body to Port Salut but has a higher butter fat content. The crust is not edible.

St. Nectaire - . . Again, a cousin to Port Salut but its inedible crust is darkish brown.

St. Paulin - . - Another look-alike to Port Salut, in shape and flavor, but it does not have an orange crust. This cheese is also a creation of the Trappist monks.

Answer 2

Not sure, but I bought some French Brie (that has a flat round shape) from a continental market where I live. Not cheap at £4.50 for 250 gramme. When I got home and tried it aaagh! it had 'gone off'. , so goodness knows how long they had it. It must have been a while for cheese to go off like that

Answer 3

The surface of the earth is not flat although flat sections can be maintained, the surface ot the earth curves down about fifteen feet over five miles.

Answer 4

Port Salut - do you mean the edam like one with the orange edible skin.

Answer 5

port salut

Answer 6

antonette

Answer 7

cAMel-BrEath