Cheese

Cheese

Contributors in Cheese

Cheese

This french cheese is called Brousse because its curd is beaten before being drained. It is ewe's milk cheese sold in plastic cones. Brousse du Rove is liquid, light, sweet, and mild, with a light ...

bruder basil

Dairy products; Cheese

Modern, creamery, semi-soft German cheese of flattened shape with convex sides. The natural rind is dark mahogany in color and is waxed. The cheese is smooth, firm, yellow with small holes. The taste ...

brusselae kaas

Dairy products; Cheese

Bruxelles Kaas is smooth, sharp and citric, with strong and salty bite. The cheese is regularly washed and dried over a period of at least three months. It is made from cow's milk and is shaped into ...

bryndza

Dairy products; Cheese

This cheese is popular throughout Eastern Europe and is made from sheep's milk. Bryndza is cut into cubes and stored in brine. Maturation lasts four weeks or more, the fat content is around 45%

buchette d'anjou

Dairy products; Cheese

This cheese was first made after WW2. It is a young, almost fresh cheese, with a faint smell of milk and slightly acid taste. The rind, which is covered in charcoal powder, may be eaten, but it ...

buffalo

Dairy products; Cheese

Modern, unpasteurized, vegetarian, hard english cheese of wheel shape with thin, leathery, polished, natural rind. The cheese was introduced on market in 1996 and became very popular.

devon garland

Dairy products; Cheese

It is an unpasteurized, vegetarian, specialty cheese made from cow's milk. The natural rind is firm and smooth with a gray-brown crust. Just before a start of maturing process a layer of fresh herbs ...