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Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating Kashkawan: A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). Qishta
The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world.
Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Cornish Yarg prepared with wild garlic Sage Derby. Coquetdale – full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet.
Nagelkaas – "clove cheese", flavoured cows' milk cheese from Friesland. Parrano – a trademarked Gouda-style semi-firm cheese. Prima Donna – a similar style of cheese trademarked by a different company. Roomano – an aged, hard cheese with a lower butterfat percentage than other Gouda-style cheeses. Rotterdamsche Oude – a trademarked 36 ...
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 ...
Ardagh Castle Goats Cheese: Goat (from whey) Raw: Vegetarian: Wensleyday style, hard: Ardagh Castle cheese Ardagh Castle Ricotta: Goat (from whey) Raw: Vegetarian: Ricotta: Ardagh Castle cheese Ardrahan (and smoked) Cow: Pasteurised: Vegetarian: Semi-soft, smoked: Ardrahan Cheese: Ardsallagh Hard Goat's Cheese: Goat: Pasteurised: Vegetarian ...
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey.It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano Reggiano and various others.
Parmesan cheese, a hard cheese originally from the Italian province of Parma. Hard cheeses are packed tightly into forms (usually wheels) and aged for months or years until their moisture content is significantly less than half of their weight, leading to a firm and granular texture. Most of the whey is removed before pressing the curd.