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The cheese is made from goat or sheep milk, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour.
Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur/mysingur), a family of soft cheese -related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after ...
Bucheron. Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. [1] Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg) [1] that are sliced and sold as small rounds in food stores.
Garrotxa cheese. Garrotxa is a traditional Catalan goat cheese. [1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. [1][2] The revival began in 1981, [3] and the cheese has since become widespread in artisanal production. [4]
Caprino cheese. Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh ...
extra virgin olive oil; 2 onions, cut into ½-inch dice; pinch crushed red pepper; kosher salt; 2 cloves garlic, smashed; 1 red bell pepper, stemmed, seeded, pith removed, and cut into ½-inch ...
Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like Morbier. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The bloomy mold and ...
Halloumi or haloumi[note 1][note 2] is a cheese that originated in Cyprus. [1] It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. [2][3][4] Its texture is described as squeaky. [5] It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute.