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Heavily aged and very pungent Brie noir. Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mould is filled ...
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Yields: 4 servings. Prep Time: 10 mins. Total Time: 25 mins. Ingredients. 8. thick slices hearty white bread. 4 tbsp. unsalted butter, room temperature. 3/4 c.
We're making this crispy, easy, cheesy snack on repeat. For premium support please call: 800-290-4726 more ways to reach us
This page was last edited on 11 May 2008, at 02:38 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Cooleeney Farm Range of Cheese Name Milk Age Texture Cooleeney Farmhouse Cheese Raw cow's milk 8 – 10 weeks Soft and smooth Darú Pasteurised cow's milk 9 months Semi-hard with small holes Dunbarra Pasteurised cow's milk 8 – 10 weeks Semi-soft Gleann Óir Pasteurised goat's milk 9 months Semi-hard with irregular holes Gortnamona
Nutrition: (Per 1 Ounce Serving): Calories: 110 Fat: 9 g (Saturated Fat: 6 g) Sodium: 210 mg Carbs: 0 g Protein: 7 g. Imported from Holland, this pasteurized cow's milk cheese weighs in at over ...
It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses. Bleu d'Auvergne cheese: Brie de Meaux: Brie region: Brie de Meaux is a French brie cheese of the Brie region and a designated AOC (now PDO) product since 1980. [36] Its name comes from the town of Meaux in the Brie ...