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Dubliner is a sweet, granular cheese made from pasteurised cow's milk [1] aged over a year and manufactured by Carbery, located in County Cork, Ireland. [2] Since 1996, it has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold label. [3] The cheese is named after the city of Dublin, although it is made ...
Cheddar style: Mount Callan Cheddar: Oakwood: Cow: Pasteurised: Vegetarian: Naturally smoked mature cheddar, also comes in grated bags: Fivemiletown Creamery Old Irish Creamery Cheddar (with additions) Cow: Pasteurised: Vegetarian: JOD Foods: Old Irish Creamery Extra Mature White Cheddar: Cow: Pasteurised: Vegetarian: JOD Foods Old Irish ...
Cheese analogue. Cheese analogues (more widely known as cheese alternatives) are products used as culinary replacements for cheese. They are usually products made by blending other fats or proteins and used in convenience foods. [1] The category includes vegan cheeses as well as some dairy-containing products that do not qualify as traditional ...
Nutrition (Per 1 oz): Calories: 120 Fat: 10 g (Saturated fat: 6 g) Sodium: 200 mg Carbs: 1 g (Fiber: 0 g, Sugar: 0 g) Protein: 6 g. Tillamook's Medium White Cheddar Cheese is a great option for ...
Cheddar cheese. Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England. [1]
String cheese, particular American variety of mozzarella with a stringy texture. Cougar Gold cheese, an American cheddar. Humboldt Fog, made in California. Liederkranz cheese. Monterey Jack. Pepper jack cheese, variety of Monterey Jack. Pinconning cheese, aged variety of Colby. Pizza cheese, specially made for its melting qualities.
Red Leicester (also known simply as Leicester or Leicestershire cheese) [1] (/ ˈlɛstər /, / ˈlɛstərʃər /) is an English cheese similar to Cheddar cheese, but crumbly in texture. It is typically aged 6 to 12 months. The rind is reddish-orange with a powdery mould on it. Since the 18th century, it has been coloured orange by the addition ...
Kashkaval. Kashkaval[a] is a type of cheese made from the milk of cow 's, sheep 's, goat 's or mixture thereof. [1] In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is ...