Search results
Results from the WOW.Com Content Network
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [ 3 ] [ 4 ] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel .
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. [1] It was first created in 1975 by Jean Lincet at Fromagerie Lincet. [2] It is a triple cream cheese. The high fat content results from the extra cream that is added during the cheese-making process. [1]
Popularly, the name is held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream.
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.
Neufchâtel is the oldest of the Norman cheeses, having likely been made as early as the 6th century, [3] and known to have been made between 1050 [4] and 1543. [3] For the end-of-year festivals during the Hundred Years' War, stories say that young girls offered heart-shaped cheeses to English soldiers to show their affection.
Hot milkfat or dairy cream is added, about one part of butterfat for every five parts of curd, and the mixture is once again heated and stirred. [citation needed] The cheese is then molded in parchment-lined boxes. About 11 kg of cheese is obtained from 100 kg of skim milk and 3.4 kg of cream.