List of cheeses Wikipedia

White crust with soft, creamy white interior Similar to Brie but with a richer taste and mouthfeel because of higher fat content. White crust with soft, creamy yellow interior Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining. Cows milk, semi-soft and surface-ripened cheese with a supple, creamy texture, warm, yeasty aroma and sweet flavor of freshly crushed walnuts.

Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Crumble onto Mexican foods, soups and salads. Made from a blend of cow, goat and ewe’s milk.

Many delicious foods are made even more delicious with melted cheese, including pizza and nachos. Wensleydale has a white to pale-yellow appearance, what does punto mean in spanish slang and it is a crumbly cheese. Wensleydale is a famous British cheese originally from the village of Wensleydale in North Yorkshire, England.

The taste is creamy and becomes nuttier as it ages. Is an Italian cow’s milk cheese that can assume different textures according to its aging. Asiago cheese is an Italian D.O.P. product, which means that it can be considered as real by European law if and only if it is produced in its specific origin area of Asiago. The best known of these is Wisconsin cheese, a mezzano cheese with a sharper flavor than the Italian. Feta cheese is white cheese made of sheep and goat’s milk. The cheese matures after a period of 2 months nearly.

Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. Berkshire Blue is made from whole unpasteurized Jersey cow’s milk.

Gruyere is generally known as one of the finest cheeses for baking, with it having a distinctive but not overpowering taste. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining. The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese.

The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.Urdă/Izvara is similar to ricotta in the way it is produced. The cheese is aged between 60 days and two years to create the perfect consistency and strong flavour. The cheese has a distinctive flavour, is well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk. From creamy raw cow’s milk Arzúa to the sharp aged blends of sheep’s milk in cured Manchego, Spanish cheese runs the gamut of texture and taste.

However, Mozzarella from cow, goat, and sheep’s milk has been produced in recent times. Gruyère typically provides 413 calories per 100 grams, and it contains more fat and protein than most other types of cheese . The texture is semi-hard and crumbly, and the flavor is intense.

A simple white cheese with a chalky texture when aged or a creamy texture when young. Mascarpone is an Italian cheese made from cream and coagulated by the addition of citric acid or acetic acid, like lemon juice or vinegar. Mascarpone is milky white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a specialty in the region.

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