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It is classified as an Alpine cheese. The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and around 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat in dry matter (FDM) around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The ...
A few years later, 25 factories produced this cheese. It is also manufactured in Canada, where it is a German-Canadian cultural marker, by the Oak Grove Cheese Company in New Hamburg, Ontario. Today, the only limburger producers in the United States are Chalet Cheese Cooperative in Monroe, Wisconsin, and Williams Cheese Company in Linwood ...
Crowley Foods was founded in 1904 by grocery clerk James K. "J.K." Crowley when he purchased a fledgling dairy business for $500.00 in Poughkeepsie, New York. [9] His company assets began with a horse and wagon, ice house, barn, some cans and bottles as well as a milk delivery route serving local customers. [10]
The cheese is wrapped in a "sangle" made from the cambium of a Norway spruce tree (French: Épicéa commun ) for about two weeks at least, which gives the cheese a unique flavour. [5] It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10.
American cheese, a variety of processed cheese usually created from a combination of Colby and cheddar cheeses; Government cheese, variety of processed cheese food; Nacho cheese; Old English, a processed cheese from Kraft, often used in cheese balls, sold in a small glass jar; Pimento cheese; Pizza cheese, some varieties are not cheese but ...
Whitestone Cheese - New Zealand South Island, established in 1987; Winchester Cheese Company – was an artisan cheese producer in the town of Winchester, California, in Riverside County, Southern California. [30] and Gouda cheeses of various ages. [31] Wyke Farms – a cheese producer located in Somerset, United Kingdom.
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Saint-Nectaire is an Appellation d'origine contrôlée (AOC), a certification given to French agricultural products based on a set of clearly defined standards. For example, it must be made of ...
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. Its texture is consistent, and it melts smoothly. It is sold packaged and either pre-sliced or unsliced, in several varieties.