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Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
Washed-rind cheeses can be soft , semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. Moosbacher Moosbacher has been described as "part Emmental-style swiss and part washed-rind stinker". [22] Staazer Staazer is a semi-hard cheese made from raw cow's milk from Austria.
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Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Rind (Baloch tribe), a tribe in Pakistan; Rind (giantess), a giantess in Norse mythology; Rind, Armenia, also Rrind; Rind et al. controversy, about a study on child sexual abuse by lead author Bruce Rind; RIND - acronym for reversible ischemic neurologic deficit; Weathering rind of rocks and boulders; Millrind, a support component for millstones
Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. [4] Swiss Brown cattle grazing on alpage pastures. Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C ...