3 Terms
Contributors in Cheese
Cheese
boursault
Dairy products; Cheese
Soft-whit, creamery cheese made from cow's milk. This cheese has a mild flavor, reminiscent of Brie and a slight acidity. It was named after its creator and maker, Henri Boursault in 1953. Affinage ...
Bacteria
Dairy products; Cheese
Microscopic, single cell organisms found everywhere. Bacteria are integral to the production of every type of cheese. They promote complex flavour development, rind growth, and acidification. The ...
pas de l'escalette
Dairy products; Cheese
This cheese is produced in small quantities on the plateau of Larzac, France. The milk, taken from the pastures gives the cheese excellent taste of mulberry bush and hawthorn.
cotija
Dairy products; Cheese
It is a Hispanic-style cheese, known as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for ...
Caprice des Dieux
Dairy products; Cheese
This cheese was first produced in 1956. It is a modern, soft-white cheese of oval shape with a smooth, velvety, pure penicillin rind. Affinage takes two weeks.
Tibet
Dairy products; Cheese
This cheese comes from Tibet and is made of yak's milk similar to that of sheep. This is used for making butter while the whey makes fermented milk and small cheeses. These are moulded, pressed and ...
