Plateau A Fromage

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The Albion Plateau is a high plain located across the French departments of Vaucluse, Drôme, and Alpes-de-Haute-Provence. It is administratively divided into seven municipalities: Sault and Aurel (Vaucluse), Ferrassières (Drôme), Revest-du-Bion and Simiane-la-Rotonde (Alpes-de-Haute-Provence), and Saint-Trinit and Saint-Christol (Vaucluse). From 1971 to 1996, the Albion Plateau served as the launch base for the French nuclear deterrent force’s ground-to-ground ballistic missiles, with military installations extending into the municipality of Lagarde-d’Apt.

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Article title : Albion Plateau
"les fromages de France du terroir à la table [Discover French cheeses from farm to table] (in French). Éditions Jean-Paul Gisserot. p. 63. "Fromage Mont..."
Article title : Swiss cheeses and dairy products
"that time. As the words Käse, fromage and formaggio come from the Latin caseus and caseus formaticus ("cheese made in a form"), it is likely that the..."
Article title : Laguiole cheese
"La Guiòla), sometimes called Tome de Laguiole, is a pressed uncooked French cheese from the plateau of Aubrac, situated between 800 and 1400 metres, in..."
Article title : Aubrac cattle
"The Aubrac or Laguiole is a French breed of beef cattle. It originates on the Plateau de l'Aubrac in the Massif Central in central southern France, from..."
Article title : Langres cheese
"Langres (French pronunciation: [lɑ̃ɡʁ] ) is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation..."
Article title : Banon cheese
"consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipment. The Provençal specialty fromage fort du Mont..."
Article title : Mounts of Cantal
"2024-04-04. "AOP Cantal - Association des fromages AOP d'Auvergne". www.fromages-aop-auvergne.com. Retrieved 2024-04-11. à 09h22, Par Geneviève Colonna d'Istria..."
Article title : Lyonnaise cuisine
"spread/dip named for the "brain of the silkworker". The dish has a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive..."
Article title : Île d'Orléans
"Diane Létourneau, National Film Board of Canada, 1977, 29 min 44 s. Le fromage à l'île d'Orléans, documentary by Léo Plamondon, National Film Board of..."
Article title : List of Protected Designation of Origin products by country
"– Page 32 2009 "les fromages à pâte molle à croûte lavée (la croûte subit, au cours de l'affinage, des lavages et des brossages à l'origine d'un goût..."

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