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ESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is BOURSAULT - CHEESE.COM Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high-fat content which lends it a melt-in-the-mouth, creamy soft consistency. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.BRESSE BLEU
Bresse Bleu cheese is made from pasteurised, cow's milk in Bresse, Burgundy. This is a soft French cheese, with a bloomy, edible rind and has an aroma of mushrooms. The flavour is rich and buttery. This cheese is produced in various sizes. Production of Bresse Blue was started with the objective of providing a milder alternative to bluecheese.
BUCHE DE CHEVRE
Buche de Chevre is an exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped chevre cheese, it is ripened for a minimum 7 days rendering the exterior a crusty and hard edible rind with a classic, bloomy mold. The white pate of Buche de Chevre reveals a complex yet typical, bold taste of French goat REYPENAER XO RESERVE Reypenaer XO reserve is the king of the Reypenaer cheeses. It is matured for 3 years in special cells that were built back in 1906. Reypenaer XO reserve is a limited edition cheese made using only the finest ingredients such as the milk of cows allowed to roam outside in the Dutch summers. The mild summer temperatures combined with the highGOYA - CHEESE.COM
Goya is a typical flavoured cheese from Rokiskio Suris Company located in Rokiškis city of Aukštaitija region in northern Lithuania. Aukštaitija is a beautiful region where forests and lakes surround fertile plains and lavish grazing lands make the area ideal for milk yields and dairy products business. This wheel-shaped cheese has a clean surface except few marks appeared from pressing.TOMA PIEMONTESE
Toma Piemontese is a PDO cheese made in the Piedmont region of Italy from pasteurised cow’s milk. The aroma, flavour, pate and texture of Toma Piemontese vary depending on whether it has been produced with whole fat milk, or if it is a semi-fat version with skimmed milk. In the first case, the pate is straw yellow with evenly distributed “eyes”, sweet, pleasant flavour and aOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with theESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that isCOTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks. AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with theSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the sameBRESSE BLEU
Bresse Bleu cheese is made from pasteurised, cow's milk in Bresse, Burgundy. This is a soft French cheese, with a bloomy, edible rind and has an aroma of mushrooms. The flavour is rich and buttery. This cheese is produced in various sizes. Production of Bresse Blue was started with the objective of providing a milder alternative to bluecheese.
CAPRICE DES DIEUX
Over 50 years ago, Caprice des Dieux was developed by Jean-Noël Bongrain, founder of the parent company Bongrain SA. Also known as, “Caprice of the Gods”, it is a soft-ripened cheese made from pasteurized cow’s milk. Due to its oval shape, blue packaging, smooth and creamy consistency, it looks a bit different. In about two weeks, the cheese attains full maturation with a bloomy rind. MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE Furthermore, a Penn State University study discovered that dairy could balance out the high sodium content of several kinds of cheese. It was also found that milk proteins and dairy fat boost the body's blood flow. Aside from that, there is a slew of long-term advantages tocheese consumption.
BOURSAULT - CHEESE.COM Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high-fat content which lends it a melt-in-the-mouth, creamy soft consistency. BALFOUR - CHEESE.COM New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. The Balfour is similar to a young Italian Pecorino and tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well withOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with theHEIDI CHEESE
Heidi Cheese is one of finest farmhouse cheeses developed by Heidi Farms in Australia. Crafted to perfection, using traditional techniques, this variation is marvellously smooth and nutty in flavour with a robust aroma. A pure vegetarian cheese made from pasteurised cow's milk, it is matured for at least nine months or sometimes longer to achieve the correct texture consistency.CABOC - CHEESE.COM
Said to be Scotland’s 'oldest cheese, Caboc is a rich double cream cheese, which is allowed to age naturally without the addition of rennet. The cheese is shaped into small logs and rolled in toasted pinhead oatmeal. It is pale primrose yellow with a very buttery and smooth texture. The texture is slightly thicker than clotted cream, comparable to cream cheeses such as mascarpone. GAMMELOST - CHEESE.COM Gammelost, also spelt as Gamalost or Gammalost, is a distinctive Norwegian cheese made from skimmed cow's milk. Since its production is an extremely laborious process, the cheese that was once the staple of a Norwegian diet is today not made in mass quantities. It is extremely rare to find it outside Norway. Like many other Norwegian products, such as flatbread and stockfish, Gammelost can beSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the sameP'TIT BASQUE
P'tit Basque is a 100% pure sheep's milk cheese produced in France's Basque region in the Pyrenees Mountains, the region that spans the border between France and Spain. Traditionally, it was handmade by shepherds from left over curds set aside from milking their ewes. And even today P'tit Basque is made using the same methods applied by the local shepherds.The semi-hard cheese is aged for a OGLESHIELD - CHEESE.COM Ogleshield is a British cheese made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery cheese making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. This cross between the Montgomery's Cheddar and a Tomme is excellent when it CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.SAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom. MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE Furthermore, a Penn State University study discovered that dairy could balance out the high sodium content of several kinds of cheese. It was also found that milk proteins and dairy fat boost the body's blood flow. Aside from that, there is a slew of long-term advantages tocheese consumption.
MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks. TALEGGIO - CHEESE.COM Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. PARRANO - CHEESE.COM Parrano is a pasteurised cow’s milk Dutch cheese inspired by Italian cheese styles. It has the smooth creamy texture of a young Dutch Gouda and the nutty, sweet, buttery flavours of aged Parmesan. The hard cheese is also sometimes described as a balance between Gouda and Parmesan. Invented forty years ago and named after a small Umbrian village, Parrano is sold at three different agesSAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the BrieCOMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
ROUMY - CHEESE.COM
Roumy (also known as gebna romi or gebna turki or Romy or Rumi) is an Egyptian cheese made from full cream cow's milk, or from a mixture of cow and buffalo milk. It is a hard cheese derived from the Greek kefalotyri cheese. The cheese is believed to belong to the same family as Pecorino Romano and Manchego.The taste and texture of Roumy differ according to the ageing period. BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.SAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.SAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE Furthermore, a Penn State University study discovered that dairy could balance out the high sodium content of several kinds of cheese. It was also found that milk proteins and dairy fat boost the body's blood flow. Aside from that, there is a slew of long-term advantages tocheese consumption.
MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks. TALEGGIO - CHEESE.COM Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. PARRANO - CHEESE.COM Parrano is a pasteurised cow’s milk Dutch cheese inspired by Italian cheese styles. It has the smooth creamy texture of a young Dutch Gouda and the nutty, sweet, buttery flavours of aged Parmesan. The hard cheese is also sometimes described as a balance between Gouda and Parmesan. Invented forty years ago and named after a small Umbrian village, Parrano is sold at three different agesSAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the BrieCOMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
ROUMY - CHEESE.COM
Roumy (also known as gebna romi or gebna turki or Romy or Rumi) is an Egyptian cheese made from full cream cow's milk, or from a mixture of cow and buffalo milk. It is a hard cheese derived from the Greek kefalotyri cheese. The cheese is believed to belong to the same family as Pecorino Romano and Manchego.The taste and texture of Roumy differ according to the ageing period. BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.SAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks.PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.SAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the Brie MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made AGED GOUDA - CHEESE.COM Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE Furthermore, a Penn State University study discovered that dairy could balance out the high sodium content of several kinds of cheese. It was also found that milk proteins and dairy fat boost the body's blood flow. Aside from that, there is a slew of long-term advantages tocheese consumption.
MONASTERY CHEESES
In the medieval times monks and nuns developed products to nourish themselves as well as sell them to sustain the monasteries. Since most of them raised their own cattle of cows, goats and sheep, cheese was the obvious natural bi-product. Today, very less monasteries actually make traditional monastic cheeses as a majority of them are now manufactured by companies unrelated to the monks. TALEGGIO - CHEESE.COM Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. PARRANO - CHEESE.COM Parrano is a pasteurised cow’s milk Dutch cheese inspired by Italian cheese styles. It has the smooth creamy texture of a young Dutch Gouda and the nutty, sweet, buttery flavours of aged Parmesan. The hard cheese is also sometimes described as a balance between Gouda and Parmesan. Invented forty years ago and named after a small Umbrian village, Parrano is sold at three different agesSAINT-ANDRÉ
Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of the cheese is an intense version of the BrieCOMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
ROUMY - CHEESE.COM
Roumy (also known as gebna romi or gebna turki or Romy or Rumi) is an Egyptian cheese made from full cream cow's milk, or from a mixture of cow and buffalo milk. It is a hard cheese derived from the Greek kefalotyri cheese. The cheese is believed to belong to the same family as Pecorino Romano and Manchego.The taste and texture of Roumy differ according to the ageing period. BOURSIN - CHEESE.COM Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the SCAMORZA - CHEESE.COM Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. BOURSAULT - CHEESE.COM Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high-fat content which lends it a melt-in-the-mouth, creamy soft consistency. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked fromHEIDI CHEESE
Heidi Cheese is one of finest farmhouse cheeses developed by Heidi Farms in Australia. Crafted to perfection, using traditional techniques, this variation is marvellously smooth and nutty in flavour with a robust aroma. A pure vegetarian cheese made from pasteurised cow's milk, it is matured for at least nine months or sometimes longer to achieve the correct texture consistency. BALFOUR - CHEESE.COM New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. The Balfour is similar to a young Italian Pecorino and tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well withESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom. OGLESHIELD - CHEESE.COM Ogleshield is a British cheese made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery cheese making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. This cross between the Montgomery's Cheddar and a Tomme is excellent when itWILDE WEIDE
Wilde Weide is Dutch Boerenkaas (Farmhouse) Gouda produced by Jan and Roos van Schie on their small farm on a lake island known as Zwanburgerpolder in South Holland. Wilde Weide means "wild meadow" in Dutch. It is made year round but the taste and appearance may vary according to the season it is made in. The affinage time is 15 months. This hard-pressed, uncooked, raw cow's milk cheese has CAIRNSMORE - CHEESE.COM Cairnsmore is a Scottish cheese produced by Galloway Farmhouse Cheese at their Milliaries Farm in Sorbie. This hard cheese, featuring a crusty rind with red ferments, is prepared from unpasteurised sheep’s milk. The rind develops a series of wonderful moulds as it matures. Inside, the ivory interior of the cheese is smooth with smallholes.
GREY OWL - CHEESE.COM Grey Owl is a Canadian surface-ripened goat's milk cheese produced by Fromagerie Le Detour in Notre-Dame-du-Lac, Quebec. It is named after revolutionary conservationist Archibald Belaney, fondly known as Grey Owl for his fascination with Native American culture. This visually tempting cheese is made with non-animal rennet and pasteurised milk. BOURSAULT - CHEESE.COM Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high-fat content which lends it a melt-in-the-mouth, creamy soft consistency. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked fromHEIDI CHEESE
Heidi Cheese is one of finest farmhouse cheeses developed by Heidi Farms in Australia. Crafted to perfection, using traditional techniques, this variation is marvellously smooth and nutty in flavour with a robust aroma. A pure vegetarian cheese made from pasteurised cow's milk, it is matured for at least nine months or sometimes longer to achieve the correct texture consistency. BALFOUR - CHEESE.COM New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. The Balfour is similar to a young Italian Pecorino and tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well withESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom. OGLESHIELD - CHEESE.COM Ogleshield is a British cheese made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery cheese making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. This cross between the Montgomery's Cheddar and a Tomme is excellent when itWILDE WEIDE
Wilde Weide is Dutch Boerenkaas (Farmhouse) Gouda produced by Jan and Roos van Schie on their small farm on a lake island known as Zwanburgerpolder in South Holland. Wilde Weide means "wild meadow" in Dutch. It is made year round but the taste and appearance may vary according to the season it is made in. The affinage time is 15 months. This hard-pressed, uncooked, raw cow's milk cheese has CAIRNSMORE - CHEESE.COM Cairnsmore is a Scottish cheese produced by Galloway Farmhouse Cheese at their Milliaries Farm in Sorbie. This hard cheese, featuring a crusty rind with red ferments, is prepared from unpasteurised sheep’s milk. The rind develops a series of wonderful moulds as it matures. Inside, the ivory interior of the cheese is smooth with smallholes.
GREY OWL - CHEESE.COM Grey Owl is a Canadian surface-ripened goat's milk cheese produced by Fromagerie Le Detour in Notre-Dame-du-Lac, Quebec. It is named after revolutionary conservationist Archibald Belaney, fondly known as Grey Owl for his fascination with Native American culture. This visually tempting cheese is made with non-animal rennet and pasteurised milk.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano.ESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is GAMMELOST - CHEESE.COM Gammelost, also spelt as Gamalost or Gammalost, is a distinctive Norwegian cheese made from skimmed cow's milk. Since its production is an extremely laborious process, the cheese that was once the staple of a Norwegian diet is today not made in mass quantities. It is extremely rare to find it outside Norway. Like many other Norwegian products, such as flatbread and stockfish, Gammelost can beCENDRÉ DES PRÉS
Cendré des Prés is a Morbier-style bloomy rind cheese made from 100% pasteurized cow's milk by Fromagerie Domaine Féodal in Quebec. Underneath its bloomy rind, which is dotted with patches when aged, lies an ivory paste that is divided by a layer of edible maple wood ash. Flavours offered are of butter, cream, mushroom with hints of white grapefruit complemented by aromas of mushroom, woodOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the WILLOUGHBY - CHEESE.COM Willoughby is an exclusive Jasper Hill Farm creation, a creamery that not only makes cheeses but also offers cheese maturing caves for other Vermont based producers. The cheese was originally created by Marisa Mauro's Ploughgate Creamery, but after a fire in 2011, Jaspers resurrected the recipe and continue to make it at their farm.This washed-rind cheese is made from pasteurized cow's milk.SAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the sameCHALLERHOCKER
Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks. The repeated brine washing and extended ageing reveal a great depth of flavour and texture, unlike any Swiss cheese. FOUGERUS - CHEESE.COM Fougerus is a mold-ripened cow’s milk cheese from Brie family produced by Rouzaire. To make it, milk is sourced from 20 local farms situated in the Seine-et-Marne region south of Paris. For the first time, this soft cheese was made in the beginning of 20th century and even famous nowadays. It is a handmade cheese with a soft, creamy texture and a white bloomy rind.LAPPI - CHEESE.COM
Lappi is Finnish cheese that is named so because it was developed in the Lapland province of Finland. It is produced from partially skimmed cow's milk, making it nearly identical to Swiss cheese, except that the milk is pasteurised. In addition, the cheese is mild in flavour and firm-textured with small holes. The smooth, rich, creamy cheese is sweet to taste and preferred by those who like CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCECHEESE FOR BREAKFASTCHEESE HIGH IN B12CHEESE THAT STARTS WITH BDIFFERENT TYPES OFCHEESE CHART
1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from ESROM - CHEESE.COMESROM CHEESE BUYDANISH CHEESE ONLINESCHABZIGERCHEESE FOR SALE
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.COMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the same LIMBURGER - CHEESE.COM Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCECHEESE FOR BREAKFASTCHEESE HIGH IN B12CHEESE THAT STARTS WITH BDIFFERENT TYPES OFCHEESE CHART
1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from ESROM - CHEESE.COMESROM CHEESE BUYDANISH CHEESE ONLINESCHABZIGERCHEESE FOR SALE
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.COMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the same LIMBURGER - CHEESE.COM Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.ESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked fromPIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without BALFOUR - CHEESE.COM New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. The Balfour is similar to a young Italian Pecorino and tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well with MONTASIO - CHEESE.COM Montasio Mitica® DOP or simply Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods. This DOP (PDO) cheese is aged a minimum of 3 months and is pale yellow in colour with a mellowSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the sameOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is madeGRANA PADANO
Grana Padano, granted DOP on 12 June 1996, is one of the few cheeses that can possibly compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy. The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milking and generally aged for twoyears.
CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCECHEESE FOR BREAKFASTCHEESE HIGH IN B12CHEESE THAT STARTS WITH BDIFFERENT TYPES OFCHEESE CHART
1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from ESROM - CHEESE.COMESROM CHEESE BUYDANISH CHEESE ONLINESCHABZIGERCHEESE FOR SALE
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.COMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the same LIMBURGER - CHEESE.COM Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCECHEESE FOR BREAKFASTCHEESE HIGH IN B12CHEESE THAT STARTS WITH BDIFFERENT TYPES OFCHEESE CHART
1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.COTIJA - CHEESE.COM
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from ESROM - CHEESE.COMESROM CHEESE BUYDANISH CHEESE ONLINESCHABZIGERCHEESE FOR SALE
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is AVONLEA CLOTHBOUND CHEDDAR Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom.COMTE - CHEESE.COM
Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste,texture and colour.
PIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the same LIMBURGER - CHEESE.COM Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.OSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the CHEESE.COM - WORLD'S GREATEST CHEESE RESOURCE 1833 cheese. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin.ESROM - CHEESE.COM
Esrom , or Danish Port Salut cheese is a trappist-style traditional, creamery, semi-soft cheese made from cow's milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity. Said to be one of the top stinky cheeses in the world, Esrom indeed has a flavour that is VULSCOMBE - CHEESE.COM Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This artisanal cheese is attractively presented and comes in several varieties. Other than plain, Vulscombe offers bold flavours in black pepper, herbs and sun-dried tomatoes. The cheese makers see that the herbs which vary according to the season are freshly picked from BALFOUR - CHEESE.COM New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. The Balfour is similar to a young Italian Pecorino and tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well withPIAVE - CHEESE.COM
Piave is a pasteurized cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture withoutSAINT ALBRAY
Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.Invented in 1976, the cheese is alike to Camembert cheese and shares the same MONTASIO - CHEESE.COM Montasio Mitica® DOP or simply Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods. This DOP (PDO) cheese is aged a minimum of 3 months and is pale yellow in colour with a mellowOSSAU-IRATY
Ossau-Iraty (or Esquirrou) is a traditional, unpasteurised ewe's milk cheese from the picturesque mountains of Pyrenees that hold a fertile grazing land for the milk-giving ewes. This cheese unites two regions of France in the Western Pyrénées: Ossau valley of Bearn and Iraty Forest of Basque Country. It received an AOC protection in 1980, which requires that the cheese be produced with the MORBIER - CHEESE.COM Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is madeGRANA PADANO
Grana Padano, granted DOP on 12 June 1996, is one of the few cheeses that can possibly compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy. The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milking and generally aged for twoyears.
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FIND OVER 1833 SPECIALTY CHEESES FROM 74 COUNTRIES IN THE WORLD'S GREATEST CHEESE RESOURCE. SERVING, CUTTING AND STORAGE; FIND OUT HOW TO MAKE THE MOST OUT OF THIS DELIGHTFUL DAIRY. CHEESE AND WINE, THE PERFECT RECIPE FOR A GREAT DINNER PARTY. LIGHT OR HEAVY; FRUITY OR DRY, LEARN MORE ABOUT THE WONDERFUL COMBINATIONS. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. Explore this site to find out about different kinds of cheese from allaround the world.
You can search the database of 1833 variaties of cheese by names , by country of origin , by kind of milk that is used to produce it, or by texture . The database includes information on most famous sorts of cheese such as Cheddar , Camembert , Stilton or Parmesan , as well as rarities like Crottinde Chavignol .
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Love cheese? Use our large database to learn more about your favourite dairy! Fun fact: Did you know Pecorino Romano was a part of the staple diet of Roman soldiers?1833 CHEESE
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