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Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.
The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow. Its origins date as far back as the Viking era and possibly even earlier to the time of the Picts. [1] Crowdie is a variety of lactic cheese. [2]
Robiola is an Italian soft-ripened cheese of the stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk.One theory is that the cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.
Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. [117] [118] Often mistaken for Oaxaca cheese. [119] Chiapas cheese [120] A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it. [120] Chihuahua cheese: From the state of Chihuahua.
Pizza cheese, specially made for its melting qualities; Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster; Swiss cheese related to the Emmental cheese of Switzerland but slightly different Baby Swiss, mild variety; Lacey Swiss, mild, lower-fat variety; Smoked Swiss
Soft or fresh cheeses—like brie, camembert, ricotta, or cream cheese—may be penetrated with mold deeper than you’d think and should be discarded completely. How to Store Cheese To Prevent Mold
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in b
The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue [17] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's milk.