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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. Extra cream is added to the milk, giving ...
R. Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. [15] The most famous variety is Bruder Basil, [15] named for dairy entrepreneur Basil Weixler. Romadur – This is a cow's milk cheese with pungent flavor. [16] It is one of the most popular cheeses in Germany. [16]
A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Wine is widely considered cheese’s best friend, although with growing enthusiasm for whiskey and beer pairings, the grain is giving the grape some competition.But connoisseurs say not to stop ...
Sydney Willcox, a former cheesemonger and cheese educator who works for Restaurant Associates, says there are three ways to create cheese pairings that go beyond the basics. "A good pairing will ...
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, fresh goat's milk chèvre, Breingen-Tortoille, Irish Mellieriem Rochers and Belgian Mellieriem Rochers.
Garrotxa is sometimes described as a dessert cheese. [6] The cheese is mildly acidic. [7] Wine pairing include white wines such as a Catalan Priorat, [3] or Pinot Gris, Verdejo, or Chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness. [2]
Max McCalman is an American cheese scholar and advocate for artisanal cheese production. He is an author, was the first Maître Fromager in a North American restaurant, spearheaded the creation of the Artisanal Bistro and Artisanal Premium Cheese Center, and is an advocate for raw-milk cheeses. [ 1][ 2] McCalman travels throughout the country ...