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[2]: 230 The cheese is pre-salé (pre-salted). Vieux-Boulogne is famed for its strong smell, [2]: 230 and in November 2004 was found by researchers at Cranfield University to be the "smelliest" of 15 French and British cheeses that they tested. [3]
Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses. [7] This is Brevibacterium linens , the same one found on human skin that is partially responsible for body odor (particularly foot odor ).
Demand for the cheese subsequently rose by 500 percent, [4] forcing the cheesemaker to hire more staff and increase production. [5] It was also referenced again at the end of Episode 4 of Wallace and Gromit's World of Invention , where Wallace samples an even more pungent – fictional – variant of Stinking Bishop, called "Stinking Archbishop".
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
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.
Move over, fondue, there's a new cheese in town and it comes with its own grill. Raclette, a cheese made to be melted and scraped over food, hails from countries like France and Switzerland and ...
The same bacterium is employed to ferment several washed-rind and smear-ripened cheeses, such as Munster, Limburger, Tilsit cheese, Port-Salut, Raclette, Livarot, Pont l'Eveque, Époisses, Wisconsin Brick, Năsal and Pálpusztai. It is also used in the production of blue cheese, in addition to the mold Penicillium roqueforti. Its aroma also ...
Cheese is great mixed into salads, served on top of crackers and added to charcuterie boards, but understanding the difference between various types of cheeses — especially aged and non-aged ...