Search results
Results from the WOW.Com Content Network
Norbury Blue – English blue cheese made on Norbury Park farm; Old Winchester; Oxford Blue (cheese) – Blue cheese produced in Oxfordshire, England; Parlick Fell cheese – Sheep's milk cheese from Lancashire, England; Red Leicester – English hard cheese similar to Cheddar [2]
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue [17] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's
While taking inspiration from traditional cave-aged, natural-rind cheeses, the Bayley Hazen Blue recipe is an American original with a fudge-like texture, notes of toasted nuttiness, subtle ...
Main Menu. News. News
Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...
3. Colby. If cheddar is the edgy cheese from the big city, Colby is its mild-mannered cousin from the ’burbs. It’s similar to cheddar but produced in a way that reduces its acidity, resulting ...
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.
Dovedale is a soft, creamy cheese with a mild blue flavour. [ 1 ] [ 2 ] [ 3 ] It is made from full fat cow's milk. [ 1 ] [ 2 ] [ 3 ] Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour.