8 Terms
Contributors in Cheese
Cheese
Toscanello
Dairy products; Cheese
Semi-hard cheese with a smooth rind and a whitish paste. The flavour of the cheese is mild, slightly sharp.
Queso del tietar
Dairy products; Cheese
Queso del Tietar is another Spanish cheese that comes from Avila. The cheese exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is ...
Mamirolle
Dairy products; Cheese
It is a washed-rind cheese of brick shape first made by students of the Ecole Nationale d'Industrie Laitiere. The flavour of this cheese is sweet and it has uncooked, semi-hard elastic pate. ...
Rabacal
Dairy products; Cheese
It is a very high fat content cheese (50-60%) and is made from sheep's or goat's milk. This cheese exists in various sizes but never weighs more than 1 kg. It could be eaten soft or semi-hard.
Regal de la dombes
Dairy products; Cheese
La Dombes is a magnificent region of the Jura. This region has numerous lakes, where lush green pastures give the cow's milk a soft, fresh savour that one finds in the cheese. The cheese block is ...
Remedou
Dairy products; Cheese
The name of the cheese comes from "remoud", which was an old Waloon word for the rich milk produced towards the end of a cow's lactation period. It is also known as "sticking cheese" because of the ...
Queso del montsec
Dairy products; Cheese
Queso del Montsec is a Spanish cheese from Catalonia. The cheese has a dense, fairly grainy texture that feels very creamy in the mouth. It is soft-white cheese made from goat's milk and ranks among ...
