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The bright orange color of the cheese comes from the natural seasoning annatto. [5] When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor [6] or aroma. The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. [3]
Red Leicester – English hard cheese similar to Cheddar [2] Red Windsor – Semi-hard English cheese; Renegade Monk – Artisan blue cheese made in England; Sage Derby – Variety of cheese [2] Shropshire Blue – Scottish cheese; Stichelton – Variety of Stilton cheese using unpasteurised milk
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
Fiore Sardo [2] 1955 1996 Sheep Sardinia: Cagliari, Nuoro, Oristano, Sassari: Fontina: 1955 1996 Cow Aosta Valley (Entire territory) Formaggella del Luinese: 2011 Goat Lombardy: Varese (Alpine foothills in the north of the province) [3] Formaggio di Fossa di Sogliano [4] 2009 Sheep and/or Cow Emilia-Romagna: Bologna (part), Forlì-Cesena ...
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition . To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd.
Pilgrims Choice is a cheese brand owned by Irish dairy exporter Ornua (formerly Adams Foods Ltd and the North Downs Dairy), with UK operations based in Leek, Staffordshire. Despite an Identification Code of UK LK002, Pilgrims Choice is substantially sourced from Irish-produced cheese. [ 1 ]