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The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
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
Dolcelatte (UK: / ˌ d ɒ l tʃ ɪ ˈ l ɑː t eɪ,-t i,-ˈ l æ t i /, [1] [2] Italian: [ˌdoltʃeˈlatte]; 'sweet milk') is a blue veined Italian soft cheese. The cheese is made from cow's milk and has a sweet taste. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark.
Carrot Cake Cookies. Carrots are another easy-to-find vegetable during the winter. They're also nutrient-dense, full of beta-carotene and antioxidants. Bonus: They happen to make flavorful cookies ...
The staff of food professionals at Chef’s Pencil recommend blending ricotta with an equal amount of full-fat (unsweetened) yogurt as a 1:1 substitute that better imitates both the texture and ...
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The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
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