Search results
Results from the WOW.Com Content Network
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.
Blue cheese [a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
Fourme d'Ambert (French pronunciation: [fuʁm dɑ̃bɛʁ]) is a semi-hard French blue cheese.One of France's oldest cheeses, it dates from as far back as Roman times. [verification needed] [1] It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.
After tasting all the cream cheese, they determined their favorite overall. The Contenders. Sam's Club: Member's Mark Cream Cheese. Philadelphia Cream Cheese. Organic Valley Cream Cheese. Publix ...
Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus.Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses.
Chalcedony's standard chemical structure (based on the chemical structure of quartz) is SiO 2 (silicon dioxide). Chalcedony has a waxy luster, and may be semitransparent or translucent. It can assume a wide range of colors, but those most commonly seen are white to gray, grayish-blue or a shade of brown ranging from pale to nearly black.
But when you add the power of fruit and nuts, the nutritional benefits of this snack increase exponentially. For starters, Greek yogurt is an excellent source of protein.
Shropshire Blue is a blue cheese made from pasteurised cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. Penicillium roqueforti produces the veining. The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent.