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Traditionally, manchego cheese was made by pressing the curd in plaited esparto grass baskets, which left a distinctive zig-zag pattern (known as pleita) on the rind. [1] Today, the same effect is achieved by the mould, the inside of which has a design in relief that imparts to the finished cheese an embossed pattern similar to that of woven ...
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Samsø cheese: Samsø: A cow's milk cheese named after the island of Samsø. It is similar to ...
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]
The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.
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. Edam ages and travels well and hardens, instead of ...
Gubbeen cheese has been the recipient of numerous awards, both nationally and internationally. Here is a selection of some recent awards: 2011 Silver Medal in the Irish Cheese Awards for semi-soft cheese [6] 2010 Gold Medal at the British Cheese Awards for semi-soft cheese [7] 2016 Gold Medal at the British Cheese Awards for Rind washed cheese [8]
Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. The recipe was sold in 1981 by Les Pères Trappistes to the Agropur cooperative. [1]
Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time.