Cheese

Cheese

Contributors in Cheese

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 It was originally made with goat's milk but today cow's milk is preferred.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.

lactose

Dairy products; Cheese

Natural sugar found in milk.

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 ...