Cheese Wheel
Cheese is among the most versatile of foods - it may br served as a snack, main dish or as a separate course, in sandwiches, salads and dips, as well as in the preparation of all kinds of dishes, from soups to sauces to desserts. Cheese is a concentrated food, containing most of the nutrients of milk and protein of the same high qualities as that in meat, fish and eggs.
Akawi: Akawi cheese originated
from the Middle-East. It is white, with mild, complex flavours.American Cheese:
American cheese is a processed, mild, Cheddar-style cheese
appreciated for its good melting properties.Añejo: Aqejo
cheese is an "aged" white Mexican cheese with a dry, crumbly
texture and a salty flavor. Look for it in Mexican markets and
well-stocked grocery stores. Grated romano, Parmesan, or feta can
be substituted.Appenzell: A Swiss cheese with
a golden brown rind made from cow's milk (45% fat). This compressed cooked
cheese has holes and is very firm wothout being hard or brittle. It must
be full flavoured but never pungent. Appenzell is eaten at the end of a
meal and can be used to replace Gruyère cheese in cooking. It is
used in the preparation of the Swiss speciality
chäshappen.Aragon: Made by curdling milk
with rennet or thistle-flower extract for 40 minutes at 95 degrees F. Curd
is cut into small bits, drained, molded and pressed by hand. Aragon ripens
for a week in a controlled humid environment. This cheese is sometimes
made with a mixture of ewe's and goat's milk.Asadero: A white cow's milk
cheese of Mexican origin that's available in braids, balls or rounds.
Asadero, which means "roaster" or "broiler", has very good melting
properties and becomes softly stringy when heated very similar to an
unaged Monterey Jack cheese. Other names for this cheese are Chihuahua and
Oaxaca.Asiago: A semifirm Italian
cheese with a rich, nutty flavour. It's made from whole or part skim cow's
milk and comes in small wheels with glossy rinds. The yellow interior has
many small holes. Young Asiago is used as a table cheese; aged over a
year, it becomes hard and suitable for grating.
Babybel: Made famous by lunch
trays on transatlantic flights, Babybel is the French version of the Dutch
cheese Edam, and features distinctive colored wax coatings.Bagnes: A Swiss cheese made
from cow's milk (45% fat content); it is a cooked pressed cheese with a
slightly rough brushed crust. Firm but springy to the touch, it has a
fruity flavour which makes it suitable for the table, but it is mostly
widely known as a cheese for making raclettes. Some gourmets prefer it
slightly more mature, which makes it quite a strong cheese.Baguette de Thiérache: A
cheese made from cow's milk (45% fat content), sold in blocks weighing
approximately one pound. Soft and fragrant, with a very definite flavour
and a smooth shiny reddish brown crust, it compares with Maroille cheeses.
Although manufactured commercially, it is at its best from from the end of
june to the end of March.Bakers: Also known as white
cheese, Bakers cheese has a grainy texture, with a rindless, uniform body
and a rich flavour.Banon: A French goat's-milk
cheese that is cured in chestnut leaves and sometimes washed in Marc or
Cognac. It has a soft to semisoft texture and a mild lemony flavor, and is
best from late spring to early fall.Beaufort: A French cow's milk
cheese (at least 48% fat content), cooked and then pressed until it is
firm and ivory coloured with a natural brushed crust. It is a round cheese
with holes and has a concave base. It is finer than Emmental, with a
finefruity flavour and is used for gratins and fondues.Beer Cheese: A cheese which
originated in Germany; the tradition is upheld with American versions,
most made in Wisconsin. It is quite pungent, not unlike Limburger. It is
salted and matured for seven months in highly humid conditions. Some
Germans are known to dip this cheese in beer as a tasty snack. Also known
as Bierkaese or Weisslacker.Bel Paese: A semisoft, ripened
Italian cheese, usually mild in flavour. Look for creamy white segments
and small wheels with a greyish or brownish crust. It is used in
appetizers, snacks, sandwiches and as a dessert.Bergader: Bergader is a study
in contrasts: it is soft and uncooked, yet features very large blue veins.
The texture is rather smooth, but has cracks. Bergader is strong and
piquant in taste.Bierkäse: Literally
translated as "beer cheese," this soft, ripened German cheese has a sharp,
pungent flavour similar to Limburger. It goes well with dark bread and
dark beer.Blue: A semisoft, ripened blue
cheese, piguant in flavour. Look for cylinders and cut portions of
slightly crumbly white cheese with blue-green markings. It is used in
appetizers, dips, salad dressings, sandwiches and snacks.Bleu d'Avergne: This French
blue-veined cheese is created by adding rennet and penicillin spores to
the curd, which is drained for 72 hours. At this point, the curd is placed
in molds but not pressed, which allows for the growth of fissures in which
penicillin reactions may take place. The cheeses are dry-salted for a
week, then ripened for two weeks. Bleu d'Avergne features a white, creamy
paste with pronounced veining.Bocconcini: Bocconcini is
similar in shape and size to a hard-boiled egg. It has a refreshing taste,
and is well known for its ability to adapt to other flavours. The moisture
level is 56% and the butterfat level is (min) 22.3%. It is often sold in a
brine.Bonbel: The brand name of a
popular semisoft cheese sold in small paraffin coated rounds. It's pale
cream in colour and has a mild flavour and smooth, buttery texture that is
a perfect complement for fruit, it is also used in sandwiches and
salads.Bossons
Macérés: Small soft cheeses made from goat's
milk and containing about 45% fat. Produced locally in Vivarais
(Languedoc), the cheeses are steeped for three months in earthenware pots
contaning a mixture of olive oil, white wine, white brandy and herbs,
giving them a very strong flavour.Boulette d'Avesnes A French
cow's milk cheese (containing 50% fat), made by mixing Maroilles cheese
with parsley, tarragon and spices. Its reddish crust is washed in beer.
this cheese is shaped by hand into a cone and has a very piquant
flavour.Boulette de Cambrai: A French
cow's milk cheese with a soft smooth paste (45% fat content) flavoured
with parsley, tarragon, chives and salt. It is shaped into a small ball.
It is not matured and has a milder flavour than the boulette
d'Avesnes.Boursault: A soft, snowy rind
surrounds this rich triple cream cheese that has the consistency of thick
sour cream. It comes in small paper wrapped cylinders. Avoid the ones with
discolored paper.Boursin: White and smooth with
a buttery texture, this triple cream cheese is often flavoured with herbs,
garlic or cracked pepper. It is wonderful with dry white and also fruity
red wines.Bouton-de-Culotte: A French
goat's milk cheese that is classified as a soft paste cheese (40 to 45%
fat content), but is eaten when it is very dry and brittle. Shaped like a
truncated cone, with a greyish brown crust, it has a strong piquant
flavour. The cheese is made in the Mâcon area and is also called
Chèvroton de Mâon, Mâonnet, or Rougeret. It is often
served at Beaujolais wine tastings.Bra & New Bra: This is a
coarsely textured, wheel-shaped cheese with a dry hard yellow exterior,
and a yellow to beige coloured. The moisture level 36% and butterfat level
is 26%.Brick: A simisoft, ripened
cheese, mild to moderately sharp in flavour. Look for loaves, bricks and
slices of creamy, yellow cheese with small wholes. It is used in
appetizers, sandwiches and snacks.Brie: A soft, ripened French
cheese, mild to pungent in flavour. Look for thin medium wheels and wedges
with a creamy interior and chalky (edible) crust. It is used in
appetizers, snacks and as a dessert.Brinzen: Also known as bryndza,
it is a Hungarian ewe's milk cheese in the shape of a cylinder weighing
11, 22, 44, or 66 pounds. Left to ferment in brine and milk during the
winter, it is eaten in spring and has a strong piquant flavour. Brinzen is
similar to the Romanian brandza (which is milder, stored in salt
water and cut into cubes) and the russian brynza.Broccio: Also known as brocciu,
or brucciu, it is a cheese from corsica made of ewe's milk, or sometimes
goat's milk, with an oily texture (45% fat content). It is generally eaten
fresh, from the end of autumn to the beginning of spring, but it can also
be matured (demi-sec). It is used in the preparation of many local dishes
and pastries. traditionally drained in small cane moulds, broccio is eaten
within 48 hours. otherwise it is salted and left to dry; when hard it is
wrapped in dry asphodel leaves and stored in a cool place. when it is used
to flavour a dish, it must be desalted for some time in cold
water.Broodkaas: A Dutch cheese made
from pasteurized cow's milk, with a firm compressed pale yellow paste and
a yellow or red wax covering. It is sold in the shape of loaves weighing 4
to 9 pounds and has all the characteristics of Edam except in
shape.Brousse de Brebis:
Brousse de brebis cheese is a mellow-flavored cow's milk cheese
usually sold in small squares. It is available in specialty-food
shops.Bryndza: This cheese is of
Romanian origin, it is a sheep's milk cheese and is cured in a brine. It
is creamy, rich and salty, and ranges from soft and spreadable to a
semidry and crumbly cheese.Bûcheron: A tangy yet
mild chèvre (goat cheese) that is usually soft and spreadable.
Bûcheron comes in the shape of logs and is either with white rinds
or covered with black ash.Butteri: Butteri cheese is
normally gourd shaped and is covered with a yellow rind and has a cream
coloured interior. Rich tasting, it has a sweet buttery flavour.
Cabécou: A small soft
French cheese (45% fat content) from quercy and Rouergue, made from a
mixture of goat's milk, ewe's milk and cow's milk. (Thr literal meaning of
the word is "little goat".) It is a fairly firm ivory white cheese with a
fine bluish crust and a nutty flavour. some of the cheeses are wrapped in
vine leaves and stored in a jar with vinegar. they are eaten when they
turn oink. In Quercy, the cheese is soaked in plum brandy.Cabrales: Cabrales
cheese is a Spanish goat's milk cheese similar in taste to
Roquefort. If it is unavailable, substitute any blue cheese.Cachat: A small white
cylindrical Provençal cheese made from either ewe's or goat's milk
(45% fat content), with a texture resembling cream cheese and no crust. It
has a mild flavour that goes well with the local wines and is made mainly
in the areas of Entrechaux and Malaucène. It is also used as the
basis of the stronger Mont Ventoux cheese, which is mixed with flavourings
and preserved in small pots.Caciocavallo: An Italian cheese
made from cow's milk (44% fat content) and often smoked. It is compact and
straw coloured with a pale fine oily crust. It is moulded into the shape
of a narrow gourd with a smaller swelling on top. It is possible that it
was so named because Caciocavallo was originally made with mare's milk. If
it is matured for a long period, it becomes very hard and is then grated
before it is used.Caciotta: Caciotta cheese has a
light yellow rind and interior. It is mildly milky tasting that is
slightly more pronounced with age. As this cheese ages, a firmer body is
developed.Caerphilly: A simihard ripened
English cheese that is mild in flavour. Look for wheels, wedges and
oblongs of smooth white cheese. It is used in salads, sandwiches and
snacks.Camembert: A soft, ripened
French cheese, mild to pungent in flavour. Look for small wheels or wedges
with a creamy interior and a thin chalky (edible) crust. It is used in
appetizers, snacks and as a dessrt.Canestrato: Canestrato, from
the south of Italy, has a ridged surface. Milk, with paste rennet, is
curdled at 95 degrees F. Once the curd is firm, it is cut, scalded by
heating it to 110 degrees F, salted, and then peppercorns are added. There
is no set ripening period for this cheese, therefore its taste and
consistency vary.Cantal: A high fat (45% fat)
cow's milk cheese from the Auvergne region of France. It is ivory in
colour with a naturally darker crust, a flexible finely granulated texture
and a sweet nutty flavour; riper cheeses are a little firmer and more
highly flavoured. Cantal is often served after a meal, with wine and
fruit.Castigliano: Shaped like a thin
disc. The light brown-coloured Castigliano has a strong flavour and is
encased in a grey rind.Cendré: One of various
cow's milk cheeses produced in Burgundy (Aisy Cendré, which
contains 45% fat) or in Orléanais and Champagne (the Cendré
of Argonne, Riceys and Rocroi, which contains 30% fat). Soft centered and
yellow in colour, Cendré are fairly firm to the touch and disc
shaped. They are matured in wooden boxes or pots lined with the ashes,
hence they are covered with a layer of wood ash.Chabichou: A small goat's milk
cheese from Poitou, which contains 45% butterfat and has a soft center and
a natural crust. Usually in the shape of a truncated cone but sometimes
cylindrical, it weighs about 4 ounces and is sold unwrapped when farm
produced, wrapped in paper from a dairy. It may be eaten fresh. When
ripened, it is firm without being hard, with a fairly pronounced flavour
and a strong goatlike smell.Chaource: A French cheese made
in the Champagne region from cow's milk (50% butterfat). It is a very
white soft creamy cheese with a whitened crust and a milky druity flavour.
It is cylindrical in shape and weighe about half a pound. The cheese is in
season in summer and autumn and is sold wrapped in paper. It used to be
wrapped in lettuce leaves to protect it during transport.Cheddar: A hard, ripened
cheese, mild to very sharp in flavour, depending on the age. Look for
cylindrical loaves, wedges, slices and cubes of smooth, white to yellow
orange cheese. Coon, Longhorn, Colby and Tillamook are all
forms of Cheddar. It is used in appetizers, sandwiches and snacks and
grated in cooking.Chenna: A fresh, unripened
cheese used throughout India, although it's most popular in the eastern
part of the country. It is made from cow's or buffalo's milk and resembles
a cottage cheese that has been kneaded until it is closer to the
consistency of a light cream cheese. Chenna, which is available in Indian
markets, is used primarily in a variety of Bengali desserts.Cheshire: A hard, ripened
English cheese, mild yet mellow in flavour. Look for wheels, wedges and
oblongs of crumbly orange cheese. Granular in appearance, it is firm it is
firm and oily to the touch, with a mild flavour which is more pronounced
when it has been matured for up to 2 years. Its particular taste is due
to the deposits of salt in the pastures where the cows graze. It is used
in salads, sandwiches and snacks.Chevre: Chevre is the French
word for goat and for the fresh goat's milk cheese. Goat cheeses are not
usually aged, so they are fresh and creamy looking with a fairly mild,
salty flavor. They are French in origin. This cheese can be molded into
any shape. They come plain or coated with herbs and pepper. Used for
relishes, appetizers, sauces, and compliments any cheese board.Chevreuse: One of serveral
cheese from the Auvergne made from goat's milk (or a mixture of goat's and
cow's milk). Solely farm produced, they contain 40 to 45% butterfat and
have a soft center and a natural crust. blue grey in appearance, yielding
to the touch and with a nutty flavour.Chevrotin des Aravis: Made in
the French province of Savoie. Chevrotin des Aravis is firm in consistency
and has a smooth surface.Colby: Colby cheese is a very
versatile cheese. Rindless, with an orange body with small irregular eyes.
It is slightly milder tasting than Cheddar, with a milky buttery, slightly
acidulous flavour. The moisture level is 42% and the butterfat level
29%.Cold Pack: Cold pack cheese is
the food obtained by comminuting and mixing the named variety or varieties
of cheese into a homogenous mass without the assistance of heat.Comté: A cheese made
with cow's milk (minimum 45% fat content), which is cooked and pressed. It
is ivory coloured or pale yellow and has a natural brushed rind, varying
from golden yellow to brown. It is matured for 3 to 6 months.
Traditionally, it should have small "eyes" or holes, not much smell, a
fruity flavour and a strong (but never pungent) bouquet.Cotija: Cotija cheese
is a salty, white Mexican cheese with a dry, crumbly texture It
resembles aqejo cheese.Cottage Cheese: A soft,
unripened cheese, lumpy in appearance, mildly acidic in flavour. Look for
cartons of small or large curd cheese, creamed or uncreamed. Also
available with added flavourings. Eat fresh. It is used in salads,
sandwiches and snacks, cheesecakes and in cooking.Coulommiers: A French cow's
milk cheese (50% fat content) with a soft paste and whitish rind. It is
similar to coulommiers Brie, but smaller and often contains more fat. When
it is wrapped in fern leaves it is called fougeru.Cream Cheese: A soft, unripened
cheese, rich, full but mildly acidic in flavour. Sold wrapped in foil. Eat
fresh. It is used in appetizers, sandwiches, cheesecakes and
frostings.Crema Dania; Crema Danica:
Denmark gives us this exquisitely rich gift in the form of small cheese
rectangles with a white downy rind and soft ivory interior. Crema Dania is
a rich double cream cheese that, at 72 percent milk fat, almost qualifies
as a triple cream. It is a wonderful cheese for after dinner.Creole Cream Cheese: This New
Orleans specialty has the texture of very thick sour cream and a slightly
more tart flavour. It is used as a topping or, especially by southern
Louisianans, eaten for breakfast with salt and pepper or sugar and fruit.
Creole cream cheese may be carried in some gourmet markets but is
generally available outside Louisiana only through mail order.Crescenza: A rich, creamy,
fresh cheese, also known as Crescenza Stracchino, that's widely
made in Italy's regions of Lombardy, Piedmont and Veneto. Its texture and
flavour are similiar to that of a mild cream cheese, and it becomes very
soft and spreadable at room temperature. Crescenza is made from uncooked
cow's milk and is sometimes blended with herbs. It doesn't age well and,
although not widely imported, can be found in some specialty cheese
shops.Crotonese: Crotonese Cheese is
sharp and piquant tasting. Wheel-shaped, it has a hard, dry, yellow
exterior and a yellow to straw-coloured body. It has a moisture level of
36% and a butterfat level of 26%.Crottin de Chavignol: A French
goat's milk cheese made in Sancerre. Containing at least 45% butterfat, it
has a soft center and a natural crust, mottled with white, blue, or brown
mould. It can be eaten fresh, with a milder taste, or rippened for 3
months, when it is dry and crumbly. Originally, only very mature cheeses,
with a strong smell and almost black colour, were entitled to be called
Crottin.
Danbo: Danbo cheese is a Swiss
style cheese from Denmark. It has a red or yellow wax rind and pale yellow
interior with holes throughout. It has a firm texture and a mildly sweet,
nutty flavour. This cheese has a moisture content of 46% and a butterfat
level of 25%.Danish Blue: A semisoft ripened
Danish blue cheese, sharp and slightly salty in flavour. Look for
prepacked chuncks and wedges of slightly crumbly white cheese, marbled
with blue mold. It is used in salads, sandwiches, snacks and in
cooking.Dauphin: A soft cow's milk
cheese from French Hainaut, with a brown rind and containing at least 50%
fat. Excellent from September to May, Dauphin cheese is made from the same
type of curds as Maroilles cheese but is flavoured with parslet, tarragon,
pepper and cloves and has a highly seasoned taste. It can be shaped like a
croissant, heart, shield, or rod. Ceated in the reign of Louis XIV, it
owes its name to a royal edict that exempted carters from Morailles from
the penny tithe payable to the Dauphin, which was levied at Cambrai on
each waggon coming from Belgian Hainaut.Demi-Sel: A soft French cheese
made from pasteurized cow's milk. It has a mild flavour and contains 40 to
45% fat and less than 2% salt added. It is sold in small squares wrapped
in aluminium foil and is used as a cheese spread. It may be flavoured with
herbs, paprika, or pepper. Demi-Sel was first made at the end of the last
century and is a specialty of Normandy.Derby: An English cheese made
with cow's milk, containing approximately 45% fat. It is a firm pressed
milk cheese which resembles Cheddar, but is slightly flakier and moister.
The cheese is traditionally wheel shaped. the usual ripening period is two
months, but mature Derby, with a rather piquant flavour, ripens for ten
months. sage Derby is marbled with green and is made by adding chopped
sage leaves to the curd for additional colouring and flavouring. It was
traditional to make this speciality at Christmas and at harvest
time.Devonshire: A soft, creamy rich
cheese made by draining all the whey from Devonshire cream, also known as
clotted cream.Dolcelatte: Also called
Gorgonzola dolce, this soft, mild, blue veined cheese can be served
as either an appetizer or dessert. It is can be difficult to find but is
sometimes available in specialty cheese shops.Doppelrhamstufe: A class of
soft, supple German cheeses made with "double the cream". This cheese has
a fat content of 60 to 85%.Double-Cream Cheeses; Double
Crème: Any of various cow's milk cheeses that have
been enriched with cream so that they contain a minimum of 60 percent milk
fat. Triple cream cheeses must have at least 75 percent milk fat. Both
double and triple creams can be fresh or ripened. They share the
distinction of being seductively soft and creamy in texture with a mild,
slightly sweet flavour. Boursin is an example of a triple cream cheese,
whereas crema dania is a double cream. Because of their natural sweetness,
these cheeses are perfect when served with fruit for dessert.Dunlop: Hailing from Scotland,
this cow's milk cheese is quite mild when young, sharpening slightly as it
ages. The ivory coloured Dunlop resembles a soft cheddar in texture. It is
delicious with breads and melts very beautifully.
Edam: A hard, ripened Dutch
cheese, mild to nutlike in flavour. Look for red, wax-coated balls,
oblongs and cut pieces with a yellow interior. It is used in appetizers,
salads, sandwiches, snacks and as a dessert.Edelpilz: A German cow's milk
cheese containing 55% fat. A blue veined pale yellow cheese with a natural
crust, it has a sweet flavour with a slight tang. Made in the Bavarian
Alps, Edelpilz is sold in a round, a loaf, or individual portions, wrapped
in silver paper. Its name means literally "noble mushroom".Elbo: Elbo is an interior
ripened firm cheese. It is available rindless or with a rind that is dry
in texture and yellow or pale brown in colour. Its body is white to light
yellow in colour and has a smooth, light consistency. It has a moisture
level of about 46% and a butterfat level of 25%.Emmenthaler: A firm, ripened
Swiss cheese, sweet and nutlike in flavour. Look for wheels and slices
with a light yellow interior. It is uaed in salads, sandwiches, snacks and
as a dessert.Époisses: A soft French
cow's milk cheese named after a village on the Côte d'Or and made in
almost every part of Burgundy. Containing 45% fat, it has an orange washed
crust (first with sage, then with Burgundy marc brandy) and a soft creamy
inside that is light to brownish yellow (depending on the degree of
maturity), with a very strong flavour. It is sometimes sold surrounded
with vine leaves, or boxed. It may be flavoured with cloves, fennel and
black pepper. Époisses is given the collective regional brand mark
"Bourgogne". It is eaten fresh in the summer, mature cheeses are very good
from June to the end of March, but are best in winter.Esrom: Esrom cheese has a
mildly nippy flavour that becomes more pronounced with age. Esrom has a
thin, yellow brown rind and pale yellow interior studded with irregular
holes such as Swiss cheese. Esrom cheese has a moisture content of 50% and
a butterfat level 23%.Explorateur: This sensuously
rich tripple cream cheese is made from cow's milk and contains 75 percent
fat. It comes in chunky cylinders with white rinds. When ripe, the ivory
interior has a delicately piquant flavour. Explorateur is wonderful as a
snack or after dinner cheese served with a dry, fruity white wine.
Farmer: Farmers' Cheese is well
liked for its mild flavour. It is rindless, firm and is has an ivory body,
sometimes with small irregular eyes. The moisture level in farmer cheese
is about 44% and the butterfat level is 27%.Feta: A semisoft, ripened Greek
cheese, slaty and sharp in flavour. Look for flaky white cheese that is
packed in a brine. It is used in appetizer, salads, snacks and in
cooking.Feuille de Dreux: A French
cheese made in the Île-de-France from partially skimmed cow's milk.
It contains between 28 and 40% butterfat and has a soft golden yellow
centre and a bluish grey powdery crust that is spotted with mould. It is a
round flat cheese that is yielding to the touch and has a fruity taste.
The feuille (leaf) of its name comes from the fact that it is
wrapped in chestnut leaves.Fior de Latte: Fior di Latte is
a pasta filata cheese. Similar to Mozzarella, it is ivory in colour and is
smooth firm, yet springy in texture.Fontainebleau: A soft fresh
cow's milk cheese containing 60 to 75% fat, originating in
Île-de-France. It is not matured or salted, but wrapped in
cheesecloth and sold in a small waxed cardboard container. It is prepared
from a foamy mixture of whipped cream and slowly coagulating curds, which
is drained for 30 hours and then smoothed. It is served with sugar and
often with strawberries or jam. Enthusiasts often add fresh cream.Fontal: Originally the French
version of Fontina, Fontal has evolved into a distinct cheese of its own.
It is generally made commercially on a large scale. It is tender and
buttery, with a bland taste and a yellow paste with tiny holes.Fontina: A semisoft to hard,
ripened Italian cheese, nutty in flavour. Look for wheels and cut pieces
of medium-yellow cheese with some small holes. It is used in appertizer,
snacks, in cooking and as a dessert.Friesian: Spiced cheese from
Friesland, a northern province of Holland. It has a hard rind, and a firm
texture. There are two versions: one with whole cow's milk, and one with
skim milk. Similar to Leyden. Also known as Friesian or Frisia.Fruilano: Friulano cheese is
very milky and mild, becoming nuttier with age. Just like the cheese
called Montasio, it is a versatile cheese that has a golden rind with a
pale gold interior and may contain some small eyes. Fruilano has a
moisture level of 40% and a butterfat level 31%.Fynbo: Fynbo cheese is a firm
interior ripened cheese. It is a mild and nutty flavoured cheese that
becomes more tangy as it ages. It is wrapped in a dry wax and has a yellow
inside with some holes evenly distributed throughout the inside. Fynbo has
a moisture level of about 46% and a butterfat level of 25%.
Gammelöst: A Norwegian
semisoft yellowish brown cheese made from cow's or goat's milk. Its rind
is brown and becomes darker as it ages. Maturing can take up to six
months, but Gammelöst, which has a strong aromatic flavour, can also
be eaten after one month. It is made in blocks, either rectangular or
cylindrical in shape, depending on whether it is made of goat's or cow's
milk.Gaperon or Gapron: A cheese
from the Auvergne region of France made of skimmed cow's milk or
buttermilk (gape in the local dialect), shaped like a ball
flattened at one end. The cheese is compressed, uncooked and flavoured
with garlic and pepper, which gives it a pronounced flavour, but a strong
smell is a sign that it is overripe. The best season for Gaperon is
between October and March.Gérardmer: A soft cow's
milk cheese (containing 40 to 45% fat) with a washed rind, generally eaten
fresh. Commonly called "Lorraine" or "Gros Lorraine", it is cylidrical in
shape and gives off a pungent lactic smell.Géromé: A cow's
milk cheese (containing 45 to 50% fat) made in the Vosges. Its name is
that of the town of Gérardmer in local dialect. A soft cheese with
a washed reddish rind, it is always ripened (unlike érardmer).
Pliable to the touch, it has a strong smell and a highly seasoned taste;
it may be flavoured with caraway seeds. It is marketed in small round
blocks.Gjetöst: A dark brown
strongly flavoured Norwegian cheese made of skimmed cow's and goat's milk,
or just goat's milk (gjei in Norwegian). It is moulded in brick
shapes weighing between 7 ounces and 9 pounds. Gjetöst can be used in
appetizers, snacks and as a dessert cheese.Goat: Goat cheeses,
made from goat's milk, have a creamy consistency and a distinctive
sharp tang. Also known by the French term chhvres, they are sold
shaped into small rounds or logs. Some have flavorful coatings of
pepper, ashes or mixed herbs.Gloucester: A hard, ripened,
traditional English cow's milk cheese, mellow or tangy in flavour, with a
firm close texture. Double Gloucester is twice the size of Single
Gloucester, which is seldom made now. Look for wheels and wedges of close
textured cheese. It is used in salads, snacks, sandwiches and as a
dessert.Gorgonzola: A semisoft,
ripened, blue-veined Italian cow's milk cheese (48% fat), piquant in
flavour. Look for wheels and wedges with a clay coloured outer crust and a
white to yellowish interior marbled with blue-green mold. It is used in
salads, sandwiches and snacks.Gorgonzola Dolcelatte:
Gorgonzola dolcelatte cheese, an Italian blue-veined cheese
meaning literally "sweet milk," is a mild, creamy variety of
Gorgonzola.Gouda: a hard, ripened Dutch
cow's milk cheese (30 to 40% fat), mild to mellow in flavour. Look for
flattened balls with a yellow-orange interior and a yellow or red wax
coating. It is used in appetizers, salads, sandwiches, snacks and as a
dessert.Gournay: Gournay is a rindless,
white to ivory interior coloured cheese. It is soft, smooth and nicely
spreadable, plus has a delicate flavour. Gournay has a moisture content of
about 55% and a butterfat level of 33%.Goutu: A French Swiss-style
cheese which is between the Swiss Emmenthal and Appenzell. Pronounced
goo-TIU.Graddost: In Swedish, Graddost
means "butter cheese". It is easy to slice, and has a smooth, mild taste.
It is high in fat and is considered a double-cream.Grana: Grana is a class of hard
grating cheeses from Italy, which were developed in the 13th Century in
the Po Valley. One-quarter of Italian milk production goes to making Grana
cheese. Most are aged for up to four years, yet they have a smooth texture
and "melt in your mouth".Gris de Lille: A soft cow's
milk cheese from Flanders (45% fat), also called Puant
Macéré and Vieux Lille. It has a pale pinkish grey washed
rind and is matured by soaking in brine and washing with beer. It is sold
in square slab. It is a very strong smelling cheese with a highly seasoned
taste.Gruyère: A hard, ripened
Swiss cheese, sweetish and nutty in flavour. Look for light yellow wheels
and wedges. It is used in salads, sandwiches snacks, in cooking and as a
dessert.
Havarti: There are two types of
the Danish cheese Havarti: dry rind or washed rind (has a richer flavour).
The paste is filled with tiny holes.Herrgardsost: The creation
process for this cheese involves pasteurized milk, acid-producing bacteria
and lactic bacteria (for a starter culture). After the curd is cooked,
molded, pressed and salted, the cheese is coated in wax and cures for 3 to
4 months at 60 degrees F. Herrgardsost has a mild flavour.Herve: A Belgian cow's milk
cheese with a fat content of 45%. It is soft, close textured, pliable and
cream coloured, with a smooth pinkish yellow washed rind. The cheese has
been made since the 16th century on the plain of Herve, in the province of
Liège. It tastes mild and creamy after six weeks of ripening, but
after eight weeks the taste becomes more pronounced. Cube shaped, it is in
season in summer and autumn. The strong flavoured cheese is best eaten
with brown ale; red wine or even very sweet black coffee are good
accompaniments to the mild cheese.Hushallsost: Smooth-textured
Swedish cheese. Covered in paraffin or plastic for export.
Idiazabal: This cheese
originates in the Basque region of Spain. Idiazabal usually is lightly
smoked.
Jarlsberg: A firm, ripened
Norwegian cheese, resembling emmenthaler in flavour. Look for
wheels, segments and slices with a light yellow interior and large holes.
It is used in salads, sandwiches, snacks, in cooking and as a
dessert.Jonchée: A fresh soft
French cheese (fat content 45%) drained in moulds of different sizes
(formerly made of rush) and sold unwrapped on rush or straw mats. The
cheese is made from cow's milk, which is sometimes flavoured with bay
leaves (in Brittany and Saintonge); from goat's milk (in Aunis and
Poitou); or from ewe's milk (in Béarn and the Basque country). Very
white, soft to the touch and with a slightly acid smell, it has a mild and
creamy flavour.
Kasseri: Kasseri cheese is of
Greek origin and is made from either sheep's or goat's milk. It has a
sharp, salty flavour and is hard textured.Katshkawalj: A Bulgarian cheese
made from ewe's milk, which is similar to the Italian Cicio-cavallo. It is
found in various central European countries: in Yugoslavia it is known as
Kackavalj and in Hungary as Kaskaval Sajt. It has a fat
content of about 45% and its paste has a springy texture. Katshkawalj is
served fresh at the end of a meal, or as an hors d'oeuvre with raw
vegetables. When it is dry it can be grated and used in the same way as
Parmesan cheese.Kefalotiri: Kefalotiri
cheese is a hard, yellow common Greek grating cheese, made from
unpasteurized sheep's or goat's milk.Kernhem: This Dutch cheese is
ripened for 30 days in cold, damp rooms. Kernhem is very soft and supple,
with a mild taste.Klosterkaese: Klosterkaese, a
surface-ripened German cheese, has a velvet-like texture and with a mild
taste.
La Bouille: A soft double cream
Normandy cheese with a fat content of 60%, made fron enriched cow's milk.
It is produced in the valley of La Bouille and has a fruity flavour and a
strong bouquet. Firm to the touch and with a decorated rind, it is
cylinder in shape. La Bouille is best from July to March or April and
should be served with a strong country cider or a full bodied red wine.
The local Normandy milk churns are also called bouilles.Laguiole-Aubrac: A cow's milk
cheese from Rouergue, containing 45% fat. It is a pressed uncooked cheese
with a natural brushed rind that is either light or dark grey, depending
on its storage time (from three to six months in a damo cellar). Made in
Aubrac, it is shaped into a cylinder. A straw coloured strong flavoured
cheese that is springy to the touch, it is very similar to Cantal. It is
best in March or April. Laguiole-Aubrac is served at the end of a meal or
as a snack and is also used in cabbage and bread soup. It is manufactured
on a small scale in the mountain pastures.Lancashire Cheese: An English
cow's milk cheese containing 45% fat. It is a pressed uncooked soft bodied
cheese, with a natural tendency to crumble. Although it is delicious eaten
on its own, it is equally good grilled on toast and its crumbly texture
makes it suitable as a condiment in cooking. Lancashire cheese is
increasingly mass produced, but the farmhouse version can still be found
and has a much stronger flavour. this is because a second quantity of
fresh curds is added to a batch that has been prepared the previous
evening. Sage Lancashire is flavoured and veined with sage.Langres: A cow's milk cheese
(45% fat content) from Bassigny (Haute-Marne department) in the Champagne
area of France. Langres is a soft cheese with a reddish brown rind and is
produced in rounds, which are slightly hollowed out in the middle. It is
springy to the touch, with a creamy yellow paste. It has a strong aroma
and flavour and is best served with a full bodied wine or with
beer.Leicester: Raspy, moist
textured Leicester is made in a similar fashion to Cheddar, and comes
covered in a hard, dry rind. As with Lancashire, the factory version is
mild, while homemade Leicester is rich and deep in taste.Leiden: A Dutch cow's milk
cheese (containing 40% fat) named after the city where it was originally
made; it is also called Leidse Kaas and Leyde. The cheese is flavoured
with cumin seeds and cloves and has a brushed washed waxy rind. It is
shaped into a flattened globe and its mild flavour is dominated by the
flavour of the spices. Leiden is used in sandwiches and for canapés
and criûtes as well as being served at the end of a meal.Levroux: A French goat's milk
cheese (45% fat content) from the province of Berry. Shaped like a
truncated pyramid, it is made in the countryside around Levroux, in the
Indre department. It is similar to Valençay and some say that the
latter is derived from Levroux; they share the same
characteristics.Leyden: Named after the Dutch
city of Leiden. The curd is mixed with cumin and caraway seeds, giving the
cheese a distinctive flavour. Leyden is made by heating milk to 82 to 86
degrees F, then curdling with liquid rennet. The curd is cut into small
pieces and heated to 95 to 98 degrees F. The spices are added, and then
the cheeses are drained of remaining whey, then pressed. Leyden is cured
in cellars or curing rooms.Liederkranz: A soft, ripened
cheese, robust in flavour. Look for small, foil-wrapped loaves of smooth,
creamy yellow cheese with a russet surface. It is used in appetizers,
salads, snacks and with fruit.Limburg: A Belgian cow's milk
cheese (containing 40% fat) with a soft smooth yellow paste, the crust
varying in colour from reddish yellow to brick red. It has a strong aroma
and a full bodied flavour. Mant people enjoy it with a glass of beer.
Originally from the Belgian province of Limburg, it has been copied
Germany, the United States and the Netherlands.Liptauer: Liptauer is the
German name for a Hungarian cheese spread; the base is a fresh cheese
originally made in the provence of Lipts and also called Liptai or
Juhturs. This cheese is made with ewe's milk, sometimes mixed with cow's
milk and sold in small wooden cases. It has a creamy colour, a butterery
consistency and a slightly spicey flavour. The sread is usually made by
mixing the fresh cheese with cream, paprika, chopped capers, onions and
anchovyies; it is spread on wholemeal (wholewheat) bread as a snack. It
can also be used as a stuffing for sweet peppers for an hors d'oeuvre.
This dish is very popular in Czechoslovakia, where it is called liptovsky
sir abd is usually accompanied by a glas of lager. (See Recipe)Livarot: A cow's milk cheese
(containing 40 to 45% fat) from the Calvados region of Normandy. It has a
soft smooth paste and a washed brownish red rind, traditionally tinted
with annatto (an orange dye from the fruit of a tropical American
flowering tree). It is left to mature for three to four months in a damp
cellar. Lavarot is one of the most earliest traditional Normandy
cheeses.Lou Palou: From southwest
France, Lou Palou is usually made from ewe's milk, which results in a
strong, full, tangy flavour. The rind is thick and black, and individual
cheeses weigh anywhere from 8 to 13 lbs.
Maasdam: Maasdam is often
referred to a Dutch version of the Swiss Emmenthal. This cheese offers a
nutty, mild taste.Manchego: A Spanish cheese made
from ewe's milk (57% fat), which originated in La Mancha. It is
cylindrical in shape and is sold either fresh or matured for 5, 20, or 60
days. The cheese is very fatty and firm tothe touch, cream in colour and
sometimes pierced with small holes; it has a strong bitter taste if it is
not very fresh. Manchego used to be stored in olive oil but today it is
usually has a waxed rind.Maribo: Maribo cheese is
rindless, or has a thin dry yellow rind, white to light yellow body
coloured, with plentiful irregular holes. It is mild, tart and tangy. It
is more pronounced with age. Maribo has a moisture content of about 43%
and a butterfat level of about 26%.Margotin: From the Perigord
region of France. It is a class of rich cheese with pepper or herbs.
Margotin au Poivre is one of the more famous.Maroilles: A French cow's milk
cheese (containing 45 to 50% fat) with a soft yellow paste and a smooth
shiny reddish brown rind. Named after the Abbey of Maroilles
(Thiérache), where it was first made around 960, it is a semi-hard
full flavoured cheese with a strong smell. It is manufactured in the towns
of Vervins, Avesnes-sur-Helpe and Cambrai. Maroilles is excellent in
summer, autumn and winter and is matured for four months in a damp cellar.
It is good to eat at the end of a meal, especially with beer and is used
in various regional dishes.Mascarpone: Mascarpone is a
buttery double to triple cream cheese. With an ivory color, smooth texture
and cream-like flavor, it is often blended with other ingredients.Maytag: Maytag cheese
is an American blue-veined cheese, with a fairly firm consistency.
It is generally milder than its European counterparts.Mimolette Français: A
cow's milk cheese (45% fat content), chartacterized by its orange colour
and shaped like a flattened ball. It is a compressed cheese with a dry
hard grey or brown rind. Depending on its maturity (young, semi mature, or
matured up to 18 months), the cheese may be supple, dry, or hard and
flakey; the nutty flavour of the young cheese gradually becomes more
piquant. (The word mimolette comes from the French mollet,
meaning fairly soft.) The cheese is eaten at the end of a meal, but may
also be used in mixed salads and in the preparation of croûtes,
canapés, cocktail snacks, etc. The cheese can be steeped in port or
Madeira for one week before eating.Mizithra: Mizithra, a
fresh Greek cheese, is made from the whey produced in the making
of feta or Kefalotiri cheese. Whole fresh sheep's or cow's milk is
often added to enrich the final result.Molbo: Molbo, made in the
Danish region of Mols, is a table cheese with a very delicate and light
flavour.Mont-d'Or: A French cheese made
from goat's milk, a mixture of cow's and goat's milk, or (now increasingly
common) from cow's milk only. Containing 45% fat, it is a soft cheese with
a crust which is slightly blue with a hint of red in it. Sold in the form
of small discs, the best Mont-d'Or is made in the region around Lyon and
is becomeing rare. It has a delicate flavour, like that of mature
Saint-Marcellin.Montasio: Montasio has a dry,
elastic, natural rind that is yellow to reddish-brown in colour. Its body
is white to pale yellow and has a few small openings throughout. It is
mildly nutty to tangy in flavour. It becomes more tangy with age. It has a
moisture level of 40%, and a butterfat level of 28%.Monterey (Jack): A semisoft,
ripened cheese, mild in flavour. Look for wheels and slices of creamy
white, opened-textured cheese. It is used in sandwiches, snacks and in
cooking.Morbier: A French cow's milk
cheese (45% fat content) from Franche-Comté. Manufactured in two or
three months, it is a firm cheese with a natural light grey or slightly
orange crust and a firm creamy paste with a dark horizontal line running
through the middle of it. It should have a fairly strong flavour and is
disc shaped. It is traditionally made by superimposing the curd obtained
from the evening's milking and that obtained from the morning's milking,
with a protective layer of fat between them.Mozzarella: A hard, unripened
Italian cheese, mild in flavour. Look for cut pieces; also available
shredded. It is used in appetizers, salads, sandwiches and in cooking
(especially in pizzas).Münster: A semisoft,
ripened French cheese, mild to mellow in flavour. Look for small wheels,
segments and slices with a yellow-tan surface and white interior with many
holes. It is used in appetizers, sandwiches and snacks.Murol: A cow's milk cheese (45%
fat) from the Auvergne, with a compressed center and a pink or reddish
washed crust. Its center, which is yellow and yielding to the touch, has a
mild flavour. Murol is best eaten in summer and autumn. It is shaped like
a flat cylinder, pierced in the center by a hole (made to speed up
maturing). The center part is shaped into a truncated cone, coated with
red wax and sold under the name of Murolait.Mysöst: A Scandinavian
cheese made from cow's milk whey (20% fat). Mysöst is a brown pressed
cheese: the water from the whey is evaporated leaving only the whey
albumen and lactose, which aquires the consistency of very hard butter and
a slightly sweetish flavour.
Nantais: A Brentons cow's milk
cheese made with pressed curds (40% fat content). It has a smooth washed
rind and the paste is springy to the touch and pale to deep yellow in
colour. It has a pronounced flavour and is manufactured in squares.
Nantais is also known as "Cure" or "Fromage de Cure" because it was first
made in the 19th century by a priest from the Vendée.Neufchâtel: A soft,
unripened cheese, mild, slightly acidic, resembling cream cheese in
flavour. Look for foil-wrapped bars. It is used in dips, spreads, salads,
sandwiches and cheesecakes.Niolo: A Corsican cheese made
either from ewe's milk or a mixture of goat's and ewe's milk (fat content
at least 45%). Niolo had a soft texture and a natural greyish white rind.
After being soaked for three to four months in a brine it is firm to the
touch, with a sharp flavour and a strong smell. Niolo is a farmhouse
cheese, made in sqauares and is at its best from May to December.
Olivet: A small soft French
cow's milk cheese (40% fat), made in the small town of Olivet, in the
Loiret. The skin is either bluish (Olivet Blue) or ash covered (Olivet
Cendré), having been matured in vine shoot ashes. The cheese is
straw coloured, with a fruity or spicey taste and is amde in flat discs.
Balzac liked to eat it with walnuts and chilled wine.Ossau-Iraty: A French ewe's
milk cheese protected by an appellation d'origine but often sold
under the name "Fromage de Brebis des Pyrénées". With a fat
content of at least 50%, the cheese has a creamy yellow lightly pressed
curd, a smooth orange yellow to grey rind and a pronounced flavour. It is
made into the shape of a flat disc with straight or slightly convex sides.
It can be eaten at theend of a meal, on canapés, as a snack, or as
part of a mixed salad.
Panela: Panela is a
fresh Mexican cheese with a soft, slightly spongy texture. Look
for it in Mexican markets and well-stocked food stores. Depending
upon the recipe, Monterey jack, fresh mozzarella, dry cottage
cheese, farmer cheese, or dry ricotta can be substituted.Pannerone: Panera is Italian
for "cream", and Pannerone is one of the creamiest cheeses available. Milk
is curdled at 89 degrees F, and gently stirred as the curd forms. The
stirring releases whey, and also helps the mass to grow firm. The curd
drains for 12 hours in cheesecloths, and placed in a heated environment of
upwards of 80 degrees F for one week. The temperature is dropped to 50
degrees F for another week, and the cheese is immediately ready for
market. Pannerone has a smooth taste with a hint of bitter bite. Sometimes
mistaken for Gorgonzola due to its shape; however, Pannerone does not have
veins.Parmesan: A very hard, ripened
Italian cheese, sharp to piquant in flavour. Look for creamy white or
yellow wedges or cylinders; also sold grated. It is used in cooking or for
sprinkling on pasta and salads.Passendale: The Belgian
Passendale has distinctive bulging rounded edges and a soft, damp
consistency.Pavé d'Auge: A Normandy
cow's milk cheese (50% fat content) with a soft straw coloured center and
a washed crust. A firm cheese with a strong flavour, it is sold in 4 inch
squares. Pavé d'Auge (or Pavé de Moyaux) resembles
Pont-L'Evêque, but is more full bodied and contains more
fat.Pecorino: An Italian ewe's milk
grana (grainy) cheese. Pecorino is hard pressed with a yellow crust
when mature (those made in Siena have a red crust). There are serveral
verieties, the best known being Pecorino Romano, a cooked cheese from
Lazion.Pélardon: A small goat's
milk cheese from CEacute;vennes (45% fat content), with a soft white
center and a very fine natural crust. It full name depends on the region
where it is produced. This cheese is made on the farm and has a delicious
nutty flavour. It is in season from May to November.Pétafine: A speciality
from Dauphiné. Small goat's milk and cow's milk farmhouse cheeses,
thoroughly drained (but not dry), are kneaded with yeast (dry cheeses are
soaked in hot milk), then mixed with oil, a good quality champagne and a
little anisette and seasoned with salt and pepper. Pétafine must be
steeped for a few days.Petit-Suisse: A French cheese
made with cow's milk enriched with cream, giving it a high fat content (60
to 75%). It is a fresh cheese, unsalted, smooth and soft, sold in the form
of one ounce cylinders. the cheese is served as a dessert, with sugar,
honey, jam, or poached fruits, or as a savoury with salt, herbs and
pepper. It is also used to prepare cold emulsified sauces, to spread on
canapés and is added to forcemeat for certain poultry, to help make
theflesh more tender.Picodon: A goat's milk cheese
(45% fat content) with a soft center and a fine natural crust that is
bluish,golden, or reddish, depending on the ripeness of the cheese.
Picodon has a strong nutty flavour. It is prodiced in several regions and
is in season between May and December.Piora: This primarily
farmhouse-made Swiss cheese is made from the mixture of two consecutive
days' milkings. The milk is mixed, boiled to 90 degrees F, and curdled
with rennet. The curd is heated to 104 degrees F, then pressed in molds
for 12 hours. Piora is cured for 6 months.Pithiviers: A cow's milk cheese
from the Orléans area, with a high fat content (40 to 45%), a soft
texture and a greyish white furry crust. Ripened under a thin layer of
hay, it is a supple creamy yellow cheese when ripe, with a strong flavour.
Very similar to Coulomniers, it is shaped into rounds.Pizza: Pizza cheese is quite
similar to mozzarella cheese except its moisture level is lower. It's
moisture level is at 48%. It's butterfat Level is at 27%.Pont-l'Évêque: A
soft cow's milk cheese (505% fat content) from Normandy, with a washed or
brushed crust, matured for six weeks in a damp cellar. Being square, it is
sold either wrapped in waxed paper in a wooden box or unwrapped. It should
have a smooth crust, golden yellow or orange in colour and never sticky,
hard or greyish. The inside should be soft but not runny. It has a
pronounced flavour and should "smell of the earth, not manure": if it
smells too strong, it can be unpacked and wrapped in a damp cloth for a
half day.Port du Salut: A simisoft,
ripened French cheese, mellow to robust in flavour. Look for wheels and
wedges with a yellow interior and orange rind. It is used in appetizers,
snacks, with fruit and as a dessert.Pourly: A goat's milk cheese
from Burgundy (45% fat content) with a soft curd and a natural rind which
is fine and bluish. It is fairly smooth, with a flavour of hazelnuts and a
goaty smell and is made exclusively in Essert (Yonne). Moulded into a
small cylinder, it is at its best between April and November.Prince-Jean: The soft, creamy
Belgian cheese Prince-Jean has a whitish, moldy surface, and a slightly
pungent aroma.Provolone: A hard, ripened
Italian cheese, mild to sharp and smoky in flavour. Look for pear, ball or
sausage shapes and slices. It is used in appetizers, salads, sandwiches,
snacks, fpr grating and as a dessert.Provolone Burrino: There is a
lump of butter buried in the center of this provolone cheese, so that when
cut it resembles a hard-cooked egg yolk.Pyramide: Named for their shape
- truncated pyramids. Ashes are rubbed into the surface to speed enzyme
lactic acid reactions. Longer-ripening cheeses have an intense, sharp
flavour.
Quark: A soft, unripened cheese
with the texture and flavour of sour cream. Quark comes in two versions,
low fat and nonfat. Though the calories are the same (35 per ounce), the
texture of low fat Quark is richer than that of low fat sour cream. It has
a milder flavour and richer texture than low fay yogurt. Quark can be used
as a sour cream substitude to top baked potatoes and as an ingredient in a
variety of dishes including cheesecakes, dips, salads and sauces.Queso: The Spanish word for
cheese. Numerous cheeses in Spain and Latin America are called simply
queso, followed by a qualifying adjective.Queso Añejo:
Queso Anejo is a firm, pressed cheese that's been rolled in
paprika. This cheese is not as strongly flavored as Cotija but can
be easily shredded or grated. It is commonly used as a topping or
stuffing for enchiladas, burritos, and tacos. Asadero is a white Mexican
cheese which softens when cooked much like mozzarella. It is ideal to
crumble over Mexican dishes like burritos, quesadillas and soups.Queso Blanco: Queso Blanco is a
firm, moist white cheese with a mild flavour. It can be fried without
melting or crumbled onto fruit, beans, salads, and other dishes.:Queso Fresco Queso
fresco, meaning literally "fresh cheese," is a soft, crumbly fresh
cow's milk cheese used to garnish many Mexican dishes. Also known
as queso blanco, it can be found in Latin markets. Mild feta
cheese may be substituted.Queso Panela: Queso panela is a
popular Mexican cheese with a mild, white flavor and crumbly texture. This
soft cheese maintains its shape when heated--it becomes soft and creamy
but not runny. The cheese is commonly used in Mexican dishes and is
typically crumbled over salads, used in tacos, chili and burritos.
Raclette: Raclette cheese is
part of the Swiss family of cheeses. It is well recognized for its pungent
aroma and nutty flavour. It has a dark yellow rind and a cream-coloured
interior. It has a moisture level of about 38%. Raclette has a butterfat
level of about 29%.Rebiochon: A cow's milk cheese
made in Savoy (50% fat content), with a pressed uncooked curd and a washed
rind, yellow, pink or orange in colour. It is very pliable and creamy and
fine textured, with a sweet nutty taste and was known in the 15th century.
The name comes from the French verb reblocher, meaning "to milk a
second time", because the cheese used to be made in the Alpine meadows
from the last milk to be drawn fron the cow, which is bery rich in
fat.Ricotta: A soft, unripened
Italian whey cheese, sweetish in flavour. Look for cartons and cans. It is
used in appetizers, salads, snacks, in cooking and in desserts.Ridder: A Norwegian version of
Saint Paulin with a much higher fat content. An uncooked, pressed curd
cheese which features a thin rind and a rich paste.Rigotte de Condrieu: A cheese
from the Lyon district, made from cow's milk and goat's milk; it is soft,
with a naturally formed yellow or reddish rind and contains 40 to 45% milk
fat. Firm and creamy white with a milk but slightly acid flavour, it is
made in the shape of squat cylinders, usually sold in threes or
more.Rigotte de Pelussin: A cheese
produced in the high regions of Forez, made from goat's milk or mixed
goat's and cow's milk; it is soft with a mild and nutty taste, has a
bluish naturally form rind and contains 40 to 45% fat. Made in the shape
of small cylinders, sometimes tapering towards the top, it is best from
April to October.Rollot: A soft highly flavoured
cow's milk cheese from the Picardy region (45% fat content), with a washed
reddish or orange yellow rind. It was already a popular cheese in the
reign of Louis XIV. Rollot is either heart shaped or wheel shaped and is
made by small dairies, especially those in the region of Rollot, Amiens
and Beauvais. It is at its best between November and June.Romanello: Romanello cheese is
wheel-shaped with a hard, dry, pale yellow to tan exterior that is
sometimes coated with yellow, brown or black wax. It has a light golden,
hard, dry and granular body. Its flavour is sharp, tangy and salty. It has
a moisture level of 34% and a butterfat content of about 25%.Romano: A very hard, ripened
Italian cheese, sharp and piquant in flavour, resembling Parmesan.
It is used in cooking or for sprinkling on pasta and salads.Roncal: A small, hard Spanish
cheese. The greenish, moldy surface is occasionally covered in olive oil.
As Roncal ages, it becomes increasingly tangy.Roquefort: A semisoft, ripened
French blue cheese, sharp in flavour. Look for cylinders and wedges with a
white interior marbled with mold. It is used in appetizers, dips,
sandwiches, snacks and as a dessert.
Saanenkaese: A cheese made in
very small quantities and highly prized. This Swiss grating cheese is
matured for up to seven years. Similar to Sbrinz, or a very mature
Gruyere.Sainte-Maure: A French goat's
milk cheese from Touraine (45% fat content), with a soft curd and a thin
natural bluish rind, sometimes marked with pink. It is firm and creamy
with a fairly pronounced goaty smell and a well developed bouquet. It is
cylindrical in shape and sometimes a straw is inserted through the center,
running the length of the cheeseSaint-Florentin: A French cow's
milk cheese (45% fat content), with a soft curd and a smooth reddish brown
washed rind. Saint-Florentin is a wheel shaped cheese; it is best from
November to June and has a fairly strong flavour. However, it is often
sold unmatured, as a soft cheese, which taste very sweet and
milky.Saint-Marcellin: A French cow's
milk (formerly goat's milk) cheese from the Dauphiné (50% fat
content), with a soft curd and a thin natural rind which is bluish grey.
It has a sweet but slightly acid taste and is marketed as small discs.
This cheese goes well with a light fruity Beaujolais.Saint-Nectaire: A French cow's
milk cheese (45% fat content) from Auvergne, with a pressed curd and a
natural rind; it is matured for eight weeks on a bed of rye straw.
Saint-Nectaire, which is best in summer and autumn, is soft but not
flabby, with a musty small and an earthly flavour, giving it a pronounced
bouquet. It is marketed unwrapped in the form of a flat disc.; it has a
greyish rind which is sometimes marked with yellow and red.Saint-Paulin: A pasteurized
cow's milk cheese (45% fat content) with a pressed curd and a washed
smooth orange rind, which trace of the cheesecloth in which it was wrapped
when pressed. It is soft and smooth, with a sweet taste. It looks like a
small millstone. It is served at the end of a meal, but can also be used
for croûtes, croques-monsieur, mixed salads, etc.Salers: A cheese from Auvergne
made from untreated whole cow's milk (45% fat), with a firm curd, pressed
twice and a greyish brown natural brushed rind. It is protected by an
appellation d'origine, which defines its area of production and
maturing as well as its shape and conditions of manufacture. Formerly, the
milk used came exclusively from Salers cows.Samsoe: A firm, ripened Danish
cheese, with a nutty flavour. Look for yellow wheels and wedges with small
holes. It is used in appetizers, sandwiches, snacks and as a
dessert.Sapsago: A hard, ripened clover
flavoured light green Swiss cheese, pungent in flavour. Look for small
cones; also sold grated. It is used in cooking or for sprinkling on pasta
and salads.Sbrinz: Oldest of the Swiss
cheeses, believed to have originated in Roman times. Sbrinz is aged from
18 months to 3 years. It has a rich flavour and is very mellow and tangy.
Softer, younger versions are known as Spalen.Scamorze: An Italian cheese
(44% fat), originally made from baffaloe's milk in the center of the
peninsula but now made from cow's milk (and sometimes goat's milk)
throughout Italy. A pressed cheese with a natural crust, it is white or
cream in colour with a nutty flavour. The cheese is related to
Caciocavallo but it is not matured for so long. It is moulded into the
shape of a narrow gourd with four little "ears" at the top for handling.
It is often eaten frsh and can be used in cookery like Mozzarella.Schabzieger: A Swiss cheese
made of skimmed cow's milk, which is very hard and had no rind. Sharp and
strong, it is flavoured with dried sweet clover, which gives it a greenish
colour. The French speaking Swiss call it Sapsago and the German speaking
Swiss call it Kräuterkäse (herb cheese). It is shaped like a
truncated cone. When completely dry, it is used like Parmesan to flavour
rice, pasta, polenta, or eggs.Selles-sur-Cher: A goat's milk
cheese (45% fat content) in Sologne and protected by an appellation
d'origine. A soft white cheese that matures slowly, it has a natural
crust dusted with wood charcoal ash and is at its best from May to
November. It is firm with a strong smell and a nutty flavour but it is
sometimes oversalted. The cheese is shaped like a very flat truncated
cone.Selva: From Spain's Selva
region, this is a soft, supple, salty cheese. Selva cheese matures for one
month before being marketed.Soumaintrain: A French cow's
milk cheese (45% fat) that is soft textured and has a washed reddish damp
rind. A specialty of the Yonne region, it has a penetrating odour and a
spicy flavour. It is sold without a wrapping in a round slab. It is farm
made and is at its best from the end of spring to autumn, accompanied by a
full bodied Burgundy.Soviettski: A Russian
pasteurized pressed cow's milk cheese (50% fat). It is elastic in
consistency and has a rather piquant taste. After it has been ripened for
a few months, small holes appear in it. It comes in a recyangular slab. it
is usually eaten for breakfast and is used in cooking.Stilton: A semisoft, ripened
blue cheese, piquant but not harsh in flavour. Look for slightly crumbly,
blue veined wedges, oblongs and wheels. It is used in appetizers, salads,
snacks and as a dessert.Stracchino: An Italian cow's
milk cheese (48% fat), with a washed rind and a soft centre. Traditionally
made on the return of the cows from the Alpine pastures (when they are
"tired", stracche in Atalian), Stracchino is a specialty of the
Lombardy region.Surati: An Indian cheese made
from buffaloe's milk, sometimes also from cow's milk, with a soft whitish
center and a slightly sour yet salty flavour. It is matured and sold in
its whey in large terracotta containers. It takes its name from the city
of Surat, where it is manufactured.Swiss: A firm, ripened cheese,
sweet and nutlike in flavour. Look for segments, pieces and slices of
light yellow cheese with large round holes. It is used in salads,
sandwiches, snacks and in cooking.
Taleggio: An Italian cow's milk
cheese (47% fat); pressed, uncooked and white or creamy yellow, it has a
soft texture and a washed thin pale pink rind. the fruity taste is
accompanird by a pronounced smell.Tamié: A cow's milk
cheese from Savoy (40 to 45% fat), made by the Trappist monks of the
monastery of Tamié. Pressed and uncooked, with a soft and elastic
texture, Tamié has a washed smooth clear rind, a fairly pronounced
lactic taste and is made in the form of rounds.Telemea: Traditional rind-free
Romanian cheese with a whitish paste. Cumin seeds are occasionally added
for a spicy, nutty flavour. Pasteurized milk is cooled to 95 degrees F,
rennet is added for curdling, and an hour later, the resulting curd is
removed. The curd is kept in cheesecloths and pressed overnight; the
cheeses mature for one month in a bath of salt and whey.Tête-de-Moine: A Swiss
cow's milk cheese (40% fat) from the canton of Berne. Pressed and
uncooked, it is a firm yet pliable cheese with a washed brownish yellow
rather sticky rind. It has a spicy flavour and a pronounced aroma. The
cheese is creamy yellow and becomes reddish as it matures.Tetilla: A pear-shaped Spanish
cheese. Tetilla has a soft, smooth consistency and a sour, salty
flavour.Tilsit: A Swiss cow's milk
cheese (45% fat) from the cantons of Saint-Gall and Thurgovie. It is
pressed, uncooked, pliable and golden yellow, with small regular holes and
a polished yellow brown rind. It has a very fruity flavour and a strong
odour and takes the form of a small round slab.Originally from Holland,
the cheese was imported serveral centuries ago into Tilsit, east Prussia.
It was not until the end of the 19th century that it was introduced into
Switzerland.Tomme: The generic name of two
large families of cheeses: one made frome goat's or ewe's milk, especially
in southeastern France and the Dauphiné and sometimes in Savoy; the
other from cow's milk, pressed and uncooked, typical of Savoy and
Switzerland. Tomme is also the name given to Cantal and Laguiole at the
first stage of their preparation, when they are still freah.Torta del Cesar: Soft Spanish
ewe's milk cheese. The paste is whitish with a few holes. Vegetable rennet
is used to curdle the milk.Tortillon: Tortillon "twist"
cheese is made of pasteurized milk, bacterial culture, salt and microbial
enzymes. This salty cheese is packed normally in plastic bags or in a jar.
tortillon has a moisture content of 46% and a butterfat level of
25%.Toscanello: Semi-hard cheese
with a smooth rind and a whitish paste. A mild or slightly sharp
flavour.Trappiste: A generic name for
various cheeses made by monks, particularly in the Trappist monasteries od
Cîteaux, Belval, Briquebec, Mont-des-Cats and Tamié, as well
as in certain Belgian monasteries (e.g. Orval). They bear the name of the
abbey where they are made, sometimes preceded by the words "Trappiste
de...". Made of cow's milk (40 to 45% fat), they take the form of discs of
varying sizes.Treece: Trecce cheese is a very
mild pasta-filata, similar in taste to Bocconcini. It easily recognizable
by its braided shape. Its body is firm and springy.Trois-Cornes: A triangular
cheese from Poitou, formerly made from ewe's milk. Now rare, it is usually
made from cow's milk today. Because of its characteristic triangular
shape, it is also known as trébèche, from the Celtic
tri (three) and bézeck (point).Tuma: Tuma cheese is native to
Sicily and Sardinia. Contrary to today's use of cow`s milk, it was then
made from sheep's milk. It is a light rindless texture. It has a fresh
clean milky flavour.Tupi: Not a cheese, but cheese
is the main ingredient. Aged cheese is blended with oil and alcohol. The
mixture is stored in glass jars and aged for three months. It is strongly
alcohol-laden, and is strong and piquant.Tybo: Similar to a mild
flavoured Samsoe cheese, Tybo Cheese is made from cow's milk. It has a
yellow rind that encloses a cream-colored interior dotted with few holes.
Tybo cheese has a moisture content of 46% and a butterfat level of
25%.
Vacherin-Fribourgeois: A 25-lb.
Swiss cheese with a soft, smooth consistency. Pasteurized milk is
inoculated with bacteria, and rennet is added at 100 degrees F. Curd is
cut into large pieces and heated to 110 degrees F. The curd is then molded
and salted in brine. The cheese is cured in very damp conditions in order
to promote the growth of mold on the surface.Vaesterbottenost: A slow
maturing cheese which ripens for 18 months, resulting in a pungent, bitter
taste. Vaesterbottenost's paste has a firm consistency, and features tiny
holes.Valençay: A goat's milk
cheese from Berry (45% fat content), also made in Touraine and the
Charentes. It has a soft texture and a natural rind that is dusted with
charcoal if it comes from a farm; otherwise the rind may have a bloomed
surface. Made in the shape of a truncated pyramid, it is firm to the
touch, with a musty smell and a nutty flavour.Venaco: A corsican cheese made
from goat's or ewe's milk (45% fat content), with a soft texture and a
greyish scraped natural rind. It is a whitish fatty cheese, firm to the
touch, with a strong smell and sometimes a piquant flavour. It is served
with a full bodied red wine. Sometimes the cheese is crumbled and soaked
in wine and marc brandy.Vendôme: A cow's milk
cheese (50% fat) made in Orléans. It is in season from June to
December and has a soft texture and a natural bluish or ash grey rind. It
is a small round cheese. Vedôme is firm to the touch; the cheese
with the grey rind has a more fruity flavour and a more pronounced smell
than that with the blue rind. It is made only on farms and is becoming
increasingly rare.
Weichkaese: A group of smooth,
soft German cheeses with thick, smooth pastes and light, buttery
taste.Weissiacker: A German cow's
milk cheese produced in foil wrapped blocks weighing about three pounds.
Golden yellow righ through, with a dence texture and a washed rind, it has
a pronounced flavour and smell. It originated in Bavaria and is also
called Bierkäse (beer cheese). it is traditionally served with
rye bread and Doppelbock beer.Wensleydale: A semihard cheese,
mild and creamy in flavour. Look for small cylinders, wedges and oblongs
of off-white to creamy-yellow flaky cheese. It is used in salads,
sandwiches and snacks.
