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Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission , requiring that only such cheese produced in the three counties of ...
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term " Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale.
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
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The round cake is slathered in white cream cheese frosting and coated with heaps of coconut flakes. The White Chocolate Coconut Bundt Cake is made by the family-owned Doan’s Bakery in Woodland ...
Chevington – cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould-ripened. Crowdie – low-fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and ...
It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. 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 ...
Olive oil cakes are healthier, but olive oil cake, like other cakes, isn’t a healthy food. After all, you’re still eating cake, which contains milk, sugar, and, oftentimes, eggs.
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