13 Terms
Contributors in Cheese
Cheese
Palet de babligny
Dairy products; Cheese
Palet de Babligny comes from France, Loire. It is a soft-white cheese made from cow's milk. This cheese has a oval shape with white penicillium mould rind. Palet de Babligny has a fruity flavour ...
Creme fraiche
Dairy products; Cheese
A rich, thick cream cheese which is faintly soured. Wonderful over fruits and desserts, it is not a true cheese. Creme Fraiche is made by adding a culture to a fresh cream.
Coverdale
Dairy products; Cheese
It is a creamery, vegetarian, hard English cheese with pale yellow rind. The cheese has a mild, buttery taste. The texture is firm and open. Coverdale reappeared in 1987 after a break of fifty years. ...
Dunsyre blue
Dairy products; Cheese
Cylinder shaped, unpasteurized, vegetarian, blue cheese made from cow's milk. The moist, white rind has a variety of moulds. The cheese is wrapped in foil. When aged, the smooth, creamy-colored ...
Double worcester
Dairy products; Cheese
It is a smaller version of Double Gloucester made by Colin and Alyson Anstey on their farm in Worcester. The cheese usually has a cylinder shape with hard, natural rind. It develops a firm, flaky ...
Caciotta
Dairy products; Cheese
Italian Caciotta describes a wide range of simple, rural cheeses from Italy that can be made with either ewe's, cow's or sheep's milk. They are soft and mild.
Double gloucester
Dairy products; Cheese
It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. ...
