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Some, if not most, varieties of processed cheese are made using a combination of real cheese waste (which is steam-cleaned, boiled and further processed), whey powders, and various mixtures of vegetable oils, palm oils or fats. Some processed-cheese slices contain as little as two to six percent cheese; some have smoke flavours added.
Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Gouda. One of the oldest cheeses on record, this Dutch classic dates back as far as 1184. ... Havarti. This Danish cheese is the result of a female cheese-maker's quest in the mid-1800s to make an ...
$1.89 per 8-ounce block. Monterey Jack is the laid-back cheese that fits in wherever it’s needed. Creamy, smooth and slightly nutty, it strikes the perfect balance between mild flavor and melt ...
In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
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