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Cheese.com: Leyden

Cheese.com: Leyden

Roncal - Farmhouse, unpasteurized, hard cheese made from sheep's milk. Wheel-shaped cheese with hard, natural rind covered with velvety-smooth layer of blue-gray mould. Aged for at least 4 months. Firm, elastic interior is slightly grainy, with small irregular holes. Greenish surface is occasionally covered in olive oil. Flavor owes much to richness of the milk. Sweet, herbaceous flavor, thanks to natural pastures of wild grasses, herbs and flowers. As it ages it becomes increasingly tangy.

Roncal - Farmhouse, unpasteurized, hard cheese made from sheep's milk. Wheel-shaped cheese with hard, natural rind covered with velvety-smooth layer of blue-gray mould. Aged for at least 4 months. Firm, elastic interior is slightly grainy, with small irregular holes. Greenish surface is occasionally covered in olive oil. Flavor owes much to richness of the milk. Sweet, herbaceous flavor, thanks to natural pastures of wild grasses, herbs and flowers. As it ages it becomes increasingly tangy.

Coolea - The hills of Collea give their name to the Williams family's acclaimed raw-milk, gouda-style cheese. This is a rich, nutty cheese with a fruity tang on the finish. Maturing process takes 6 to 12 months.

Coolea - The hills of Collea give their name to the Williams family's acclaimed raw-milk, gouda-style cheese. This is a rich, nutty cheese with a fruity tang on the finish. Maturing process takes 6 to 12 months.

Sardo - A grating cheese, similar to Italian Romano. The flavor of the cheese is mellow, rich and slightly salty. It is produced in a small loaf, weighing, approximately 3 kilos. This gives it a high appeal because the loaf can be sold as a unit. Sardo meets the U.S. Standards of Identity for cow's milk Romano and many customers find this useful. It is a cow's milk cheese but is less sharp than sheep's milk Romano.

Sardo - A grating cheese, similar to Italian Romano. The flavor of the cheese is mellow, rich and slightly salty. It is produced in a small loaf, weighing, approximately 3 kilos. This gives it a high appeal because the loaf can be sold as a unit. Sardo meets the U.S. Standards of Identity for cow's milk Romano and many customers find this useful. It is a cow's milk cheese but is less sharp than sheep's milk Romano.

Mycella - Mycella cheese was originated in Denmark. Its name is derived from the Latin word for fungal filaments (mycelium).     A Danish version of Gorgonzola, 'Mycella' is a traditional, creamy cheese made of cow's milk. It is moist and creamy, little salty but not bitter and belongs to blue cheese family. It comes with a blue-green mold and mild aromatic taste. The blue veins in the cheese provide it an attractive look.     Mycella is a table cheese used in salads.

Mycella - Mycella cheese was originated in Denmark. Its name is derived from the Latin word for fungal filaments (mycelium). A Danish version of Gorgonzola, 'Mycella' is a traditional, creamy cheese made of cow's milk. It is moist and creamy, little salty but not bitter and belongs to blue cheese family. It comes with a blue-green mold and mild aromatic taste. The blue veins in the cheese provide it an attractive look. Mycella is a table cheese used in salads.

Oxford Blue - With a view to overcome the lack of semi-soft English blue cheeses apart from Stilton, Oxford Cheese Company’s MD, Baron Robert Pouget along with Steve Peace from Hartington creamery first produced Oxford Blue cheese at the Oxford Cheese Company in 1994. They wanted to make a cheese that could rival imports such as Dolcelatte, Cambozola and Fourme D’Ambert.     Oxford Blue cheese is a full-fat semi-soft Stilton-type blue cheese with a creamy texture and sharp clean flavor.

Oxford Blue - With a view to overcome the lack of semi-soft English blue cheeses apart from Stilton, Oxford Cheese Company’s MD, Baron Robert Pouget along with Steve Peace from Hartington creamery first produced Oxford Blue cheese at the Oxford Cheese Company in 1994. They wanted to make a cheese that could rival imports such as Dolcelatte, Cambozola and Fourme D’Ambert. Oxford Blue cheese is a full-fat semi-soft Stilton-type blue cheese with a creamy texture and sharp clean flavor.

Montasio - Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk.

Montasio - Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk.

Fromage a Raclette - Fromage a Raclette is a hard cheese made from cow’s milk having a firm texture and a pale yellow color.     The cheese is sweet and nutty in taste with 50% fats. When heated under a hot grill, it aromatizes the kitchen with fruity smell.     This French cheese comes in round and square shapes. Fromage a Raclette can be served with Vin de Savoie.

Fromage a Raclette - Fromage a Raclette is a hard cheese made from cow’s milk having a firm texture and a pale yellow color. The cheese is sweet and nutty in taste with 50% fats. When heated under a hot grill, it aromatizes the kitchen with fruity smell. This French cheese comes in round and square shapes. Fromage a Raclette can be served with Vin de Savoie.

Твердый итальянский сыр снижает давление

Твердый итальянский сыр снижает давление

Cheese.com: Sonoma Jack

Cheese.com: Sonoma Jack

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