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A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Samsø cheese: Samsø: A cow's milk cheese named after the island of Samsø. It is similar to ...
Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Galbanino – a soft, mild, cheese produced by the Italian company Galbani, it most closely resembles a mild provolone cheese. Halloumi – a Cypriot semihard, unripened, brined cheese made from a mixture of goat's and sheep's ...
Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of ...
The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.
A cheese that is similar to manchego [6] and made in the same region, but from a blend of cows’, goats’, and ewes’ milk, is sold as queso ibérico, or ibérico cheese. Almost 60% of Spanish cheese with Denomination of Origin is Manchego, which makes it the main reference of Spanish cheese. As most of its production is exported, it is one ...
Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name is a portmanteau of Camembert and ...