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Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of " ripening agents ", determines the features that define many different varieties of cheeses, such as taste, texture, and body. [ 2 ]
Queso añejo cheese is a firm, aged Mexican cheese that may be made with cow or goat milk.. Cheeses may be categorized by the source of the milk used to produce them. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep.
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Mild, unripened Mongolian cheese made from yak or cow milk. Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk. Chura loenpa: A Tibetan cheese that is significant within the cuisine of Tibet.
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.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
Recalled: Supreme Oval, 6- and 7-ounces, case number 10071448504211 and product code 071448504214. / Credit: U.S. Food and Drug Administration
Djamid or Jameed is an unripened, hard cheese with a salt encrusted rind popular in Jordan and Syria. [3] Jibneh Arabieh (Arabic: جبنة عربية) (also jibni) is a soft white cheese found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to feta but less salty.