Cheese

Cheese

Contributors in Cheese

Cheese

A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk is inoculated with bacteria and rennet is added at 100 degrees F. Curd is cut into large pieces and heated to 110 degrees F. ...

valencay

Dairy products; Cheese

It is said that Valencay was originally shaped like a perfect pyramid. On his return from the disastrous campaign in Egypt, Napoleon stopped at the castle of Valencay and seeing the cheese that ...

vasterbottenost

Dairy products; Cheese

The cheese was created in the second half of the 19th century in West Bothnia. It is usually produced in the shape of wheel, with smooth, orange waxed rind. Vasterbottenost has a grainy texture. It ...

patefine fort

Dairy products; Cheese

This French soft cheese is produced by Saint-Georges-d'Esperanche in the department of Isere, France. It is made from the following ingredients: white wine, spices, salt, pepper and 90 per cent of ...

queso fresco

Dairy products; Cheese

One of the most favorite Mexican cheeses, it is based on the Spanish cheese Burgos. It is fresh cheese of various sizes and shapes made from the mixture of cow's and goat's milk. The cheese has a ...

pecorino

Dairy products; Cheese

Pecorino is the name given to all Italian cheeses made from sheep's milk. Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from ...

murol

Dairy products; Cheese

Murol is by its origins the younger brother of Saint- Nectaire. This cheese was created between the two world wars by Monsier Jules Berioux, a local affineur. It is traditional, creamery, semi-soft ...