Cheese

Cheese

Contributors in Cheese

Cheese

Norway's national cheese, Geitost (pronounced "Yay-Toast") is a farmhouse and creamery, semi-hard cheese. It was originally made entirely from goats milk, but is now more often made with a blend of ...

Gastanberra

Dairy products; Cheese

Gastanberra means coagulated ewe's milk in the Pays Basque (France), which is the region where this cheese is produced. The cheese is sold in an earthenware pot and it tastes like solidified milk. It ...

Gowrie

Dairy products; Cheese

Cylindrical cheese wrapped in locally made linen to produce a natural rind. The method of production is based on Cheddar techniques. However, Gowrie is softer and less dense, resembling famous cheese ...

Leafield

Dairy products; Cheese

Leafield is a hard, dense, chewy cheese, with a delightful medley of flavours. There is a certain fruitiness (rather like fresh pineapple) coupled with a nutty taste. It is a vegetarian, hard cheese ...

Leyden

Dairy products; Cheese

Traditional, farmhouse, hard cheese made from cow's milk. It is a boulder-shaped cheese with brushed, natural rind which is either rubbed with annatto or "painted" with red plastic. The curd is ...

Le roule

Dairy products; Cheese

Le Roule is a traditional table cheese used for baking and spreading. Le Roule with its distinctive green swirl of herbs and garlic were first introduced in the middle of 1980s by Fromagerie ...

Liptauer

Dairy products; Cheese

It is Hungarian spiced, white cheese made from the mixture of sheep's and cow's milk. The cheese has its name according to sheep's milk called Liptoi. As Hungarians are great lovers of spicy food, ...