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Mimolette has a spherical shape and is similar in appearance to a cantaloupe melon. [3] It normally weighs about 2 kg (approximately 4.5 pounds) and is made from pasteurized cow's milk. Its name comes from the French word mi-mou (feminine mi-molle), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. [4]
Donnelley, Catherine W. (ed), Cheese and Microbes, 2014, ASM Press, ISBN 1555818595, 9781555818593, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology, 2004, CRC Press, ISBN 0203913558, 9780203913550, google books
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.
[3] Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.
The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. While the term "American cheese" is legally used to refer to a variety of processed cheese, many styles of cheese originating in Europe are also made in the United States, such as brie, cheddar, gouda, mozzarella, and provolone.
Saint-André is a brand of French triple cream (French language: triple crème) cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g (7.1 oz) cylinder, 6 cm in diameter and 5 cm high. [citation needed] Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,.
The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, chunks or slices of the cheese up to 1.5 cm (0.6 inch) thick can be cut off the block and placed in the sandwich.
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 ...
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