"Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with ""asadero"" (""queso asadero""), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process (""pasta filata""), originally from Italy, which is used to produce mozzarella,"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"Gorgonzola, Milan Gorgonzola ( ) is an Italian town of c. 20,000 inhabitants in the Metropolitan City of Milan, Lombardy. It is part of the territory of the Martesana, north-east of Milan. The town gives its name to the famous cheese gorgonzola. The first written records mentioning the village of Gorgonzola back to the tenth century: it seems that the notary clerk of the convent of Saint Ambrose in Milan was the caretaker of the church of Saints Gervasio and Protasio in ""Gorgontiola"". In 453 the church, located in the current suburb of Gorgonzola, was attacked by the Huns who"
"Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. Cambozola was patented and industrially produced for the world market by the large German company Hofmeister-Champignon. The cheese was invented circa 1980 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie. It is made from a combination of ""Penicillium camemberti"" and the same blue ""Penicillium roqueforti"" mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes,"
"of Gorgonzola, situated on Via Milano. Another football club is POL Argentia whose first team plays in the second category Other sports clubs in Gorgonzola include Argentia New Basketball, Shotokan Karate Argentia, and ASD Gorgonzola Cycling. In the town there is also the Group Podistico Gorgonzola, which organises the races known as Running Gipigiata. The well known Gorgonzola cheese is claimed by the residents to have originated in Gorgonzola in 879, although other towns claim the origins. Gorgonzola, Milan Gorgonzola ( ) is an Italian town of c. 20,000 inhabitants in the Metropolitan City of Milan, Lombardy. It is part"
"while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name appears to be a portmanteau of Camembert and Gorgonzola, which is fitting, given that its flavour profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located. Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian"
"world. There are producers in Switzerland, the United States, Australia, Mexico, Brazil, Canada, China, Japan, Venezuela, Argentina, the United Kingdom, near Macroom in Ireland, Spain, Sweden, Colombia, Thailand, Israel, Egypt, India and South Africa, all using milk from their own herds of water buffaloes. Buffalo mozzarella from Campania bears the ""Mozzarella di Bufala Campana"" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 the trademark received registry number 1107/96 and in 2008 the European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator. The Consorzio per la Tutela del Formaggio di Bufala"
"Mozzarella Mozzarella (, ; ) is a traditionally southern Italian spun paste dairy made with Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy, mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as ""Mozzarella di Bufala Campana"" is"
"Roquefort Roquefort ( ; ; ) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric"
"may also be used. The whey is then removed during curdling, and the result aged at low temperatures. During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola"
"Campana (""Consortium for the Protection of the Buffalo Cheese of Campania"") is an organization of approximately 200 producers, that, under Italian law, is responsible for the ""protection, surveillance, promotion and marketing"" of Mozzarella di Bufala Campana. Among the many other Italian cheeses that have PDO status are Gorgonzola, Parmigiano-Reggiano and Asiago cheese. The history of water buffalo in Italy is not settled. One theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period. However, according to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, the ""most likely"
"Arzúa-Ulloa cheese Arzúa-Ulloa cheese is a cow's milk cheese made in the Spanish autonomic region of Galicia, with Arzúa-A Ulloa Protected Designation of Origin (PDO) status. It is a soft cheese, made from raw or pasteurized milk, has a minimum maturity period of six days, and has a lenticular shape, or cylindrical with rounded edges. Its rind is thin and pliant, medium to dark yellow, bright, clean and smooth. The cheese itself is uniform in color between white and pale yellow. It is soft and creamy without cracks but may have a few small holes or bubbles. The flavour is"
"Dolcelatte Dolcelatte () is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only"
"Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ""straccia"" (""rag"" or ""shred"") meaning ""a little shred"". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months. This ""stracciatella"" is unusual in that buffalo herds and"
"mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name ""Mozzarella di latte di bufala"" because Italian buffalo is in all Italian regions. Only selected ""Mozzarella di bufala campana PDO"" is a type, made from the milk of Italian"
"the cheeses made from their milk are much more common over on the western side of the Apennines in Lazio and Campania. When mixed with thick cream, stracciatella is also used to make burrata (Italian for ""buttered""): this is a rich, buttery textured cheese which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina. Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be"
"Quince cheese Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, in Spain it is called ""dulce de membrillo"" and ""marmelada"" in Portugal, where it is a firm, sticky, sweet reddish hard paste made of the quince (""Cydonia oblonga"") fruit. It is also very popular in Brazil (as ""marmelada""), France (as ""pâte de coing""), Argentina (as ""dulce de membrillo""), Uruguay, Italy, Chile, Peru, Mexico and Israel (where it is a typical Sephardi dish). In some countries, including Australia,"
"Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat. Today, Morlacco di Grappa cheese is once again produced on Mount Grappa with skimmed milk from the evening’s milking mixed with"
"represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common. Gianduja (chocolate) Gianduja or gianduia (; ) is a sweet chocolate spread containing about 30 % hazelnut paste, invented in Turin during Napoléon's regency (1796–1814). The Continental System - imposed by Napoleon in 1806 - prevented British goods from entering European harbours under French control and put a strain on cocoa supplies. A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on Gianduia, Turin-based chocolate manufacturer Caffarel invented"
"is also produced in Ireland by Dairygold. Annual sales of Jarlsberg cheese in the United Kingdom are £6.9m . Jarlsberg cheese is also popular in Australia. Jarlsberg is used as the topping of the Grandiosa, the best-selling frozen pizza in Norway. Jarlsberg cheese Jarlsberg (; ) is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The"
"Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means ""small mouthfuls"". It is made in the ""pasta filata"" manner by dipping curds into hot whey, and kneading, pulling and stretching."
"""Mozzarella di Bufala Campana"" has been granted the status of ""Denominazione di origine controllata"" (DOC – ""Controlled designation of origin"") since 1993. Since 1996 it is also protected under the EU's Protected Designation of Origin or DOP Denominazione di origine protetta and Protected Geographical Indication schemes. The protected origin's appellation requires that it may only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia and Molise. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name ""Mozzarella di latte di bufala"" because Italian buffalo is in all"
"consumed promptly, while they are still soft and fresh. Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ""straccia"" (""rag"" or ""shred"") meaning ""a little shred"". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months."
"whole milk from that of the morning. After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months. Morlacco Morlacco or Morlacco di Grappa cheese originates from Mount Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk used for this cheese. The Burlina cow is small and"
"Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby (""bambini"") bocconcini can also be purchased; these are a smaller version about the size of large grapes. Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as ""bocconcini alla panna di bufala"", in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A ""Bocconcino di Bufala Campana DOP"" is also made, which is simply Mozzarella di Bufala Campana DOP, produced in"
"One such product is a frozen shredded cheese used for pizza that is created in a few hours from milk. Other U.S. companies also mass-produce pizza cheese, which is shipped in a frozen state. As of 2000, Glanbia is the largest producer of pizza cheese in Europe. Some retail and commercially mass-produced frozen pizzas have cheese stuffed into the pizza crust. Significant amounts of pizza cheese are used in Europe, Australia, New Zealand and the United States. Whole milk mozzarella is popular in pizzas in the East and Southwest regions of the U.S., while one survey showed that Provolone was"
"the Hokkaidō region of Japan, a soft cheese flavored with mountain cherry leaves. Mountain Cheese Olympics The Mountain Cheese Olympics are a festival held in Appenzell, Switzerland, intended to promote the economic interests of mountain regions, focusing on cheese because ""mountain cheese"" is considered to have separate qualities from other kinds of cheese. Mountain cheeses are most often made from sheep or goat milk, and tend to be softer. Though it was started primarily by Switzerland, France, and Italy, who also happen to dominate its awards, there are typically over 100 entries, from all over the world, including Japan, Mexico,"
"other parts of Europe (namely Moldova, Romania, Albania, and Ukraine: 6.45%), followed by Sub-Saharan Africa (namely Ghana, Nigeria and Ivory Coast: 1.81%), North Africa (namely Morocco and Tunisia: 1.46%) and the Philippines: 1.33. Parma is famous for its food and rich gastronomical tradition: Parmigiano Reggiano cheese (also produced in Reggio Emilia), Prosciutto di Parma (Parma ham). Parma also claims several stuffed pasta dishes like ""tortelli d'erbetta"" and ""anolini in brodo"". In 2004 Parma was appointed the seat of the European Food Safety Authority (EFSA). Parma also has two food multinationals, Barilla and Parmalat and a food tourism sector represented by"
"Bastardo del Grappa Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product. The history of the semi-fat cheese ""bastardo"" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. It is so named because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. Although the story also shows that"
"Mountain Cheese Olympics The Mountain Cheese Olympics are a festival held in Appenzell, Switzerland, intended to promote the economic interests of mountain regions, focusing on cheese because ""mountain cheese"" is considered to have separate qualities from other kinds of cheese. Mountain cheeses are most often made from sheep or goat milk, and tend to be softer. Though it was started primarily by Switzerland, France, and Italy, who also happen to dominate its awards, there are typically over 100 entries, from all over the world, including Japan, Mexico, and Ethiopia. One of the upset winners in 2004 was Sakura cheese, from"
"Bryndza Bryndza (from Romanian ""brânză"") is product of a sheep milk cheese made mainly in Slovakia, Romania, Moldova and Serbia, but also in Poland, Ukraine, Hungary and part of Moravia (Moravian Wallachia) in Czech Republic. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Known as ""juhtúró"" in Hungarian, ""брынза"""
"Monte Veronese Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured. Monte Veronese was awarded Italian ""Denominazione di Origine"" status in 1993 and European Protected designation of origin () status in 1996. The fresh Monte Veronese is made from unpasteurized whole milk (""latte intero"" in Italian) and has a brief aging period, from a minimum of 25 days to two months. The paste is white"