Cheese

Cheese

Industry: Dairy products

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Cheese

bacterial surface

Dairy products; Cheese

Used to describe the rind of cheeses such as Munster d'Alsace and Epoisses, indicating a heavy growth of bacteria on the surface and unique flavor.

Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has ...

roule

Dairy products; Cheese

This cheese has been created recently by Fromagerie Triballat in Loire. It is usually produced in logs of various sizes, rolled in fresh herbs. The cheese has a soft texture and refreshing herb and ...

sbrinz

Dairy products; Cheese

The oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. It has a rich flavor and is very mellow and tangy. Softer younger versions are known as ...

shropshire blue

Dairy products; Cheese

The cheese was invented in Scotland at the beginning of the century. It is one of the vegetarian, creamery blue cheeses made from cow's milk. The cheese has a mild flavor and fantastic taste. Thanks ...

St. Agur blue cheese

Dairy products; Cheese

A medium strong creamy blue cheese, made from cow's milk in Auvergne. It is excellent with full bodied red wines, great on bread for a snack or in a salad. Hard to find and extremely likable. Could ...

stilton

Dairy products; Cheese

Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is ...