"cheese is now also made in Lithuania, Poland, Finland and Australia, and is marketed in the USA. Tilsit cheese Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River, formerly Memel, in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria"
"Bandel cheese Bandel Cheese is an Asian cheese originated in an erstwhile Portuguese colony, Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel is known for its dry, crumbly and smoky flavor. Also, it is highly aromatic and fresh as it is sold in circular flats straight away after production. It is an indigenous unripened, salted soft variety of cheese made in"
"Bondost Bondost (sometimes spelled bond-ost, Swedish for ""farmer cheese"") is a Swedish cheese, also made in the United States, chiefly in New York. This cow's-milk cheese is cylindrical in shape, about across and high. After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks. Sometimes bondost is spiced with cumin or caraway seeds, which are incorporated into the curd just before it is molded. It has a firm texture providing a mild tasting cheese that"
"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"""
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"Harzer Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig. Harzer is often small and round, in which case it is called ""Handkäse"" or ""Taler"", or cylindrical, in which case it is called ""Stangenkäse"". Frequently, the small and round variety is sold in a cylindrical package, which is then called ""Harzer Roller"". Harzer cheese is typically flavoured with caraway. Some varieties are white mold cheeses, others red mold cheeses. The latter type generally has a stronger flavour, and"
"from Stará Turá (Western Slovakia) toward the end of the 18th century who founded bryndza manufactures in mountainous regions of Central and Northern Slovakia where sheep cheese production had deep roots in the local cheese manufacturing tradition, and traded with it, popularizing bryndza all around the Austrian Habsburg Monarchy. In Austria, it was called Liptauer, after the northern Slovak Liptov region. The Viennese speciality Liptauer, a savoury cheese-based spread, has replaced bryndza with common cows' milk cottage cheese because the original Slovak bryndza disappeared from Austrian market after the disintegration of Austro-Hungarian monarchy. Bryndza Bryndza (from Romanian ""brânză"") is product"
"Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese"
"Mainland (cheese) Mainland Cheese is a brand of cheese now owned by Fonterra Co-operative Group that is sold throughout Australasia and parts of the Americas. It began as a family business in the South Island of New Zealand (which is jocularly known as the ""mainland"" of New Zealand because it is larger than the North Island). Mainland Products Ltd was founded in 1954 by Peter McConnon. It grew rapidly, encompassing fresh and processed milk, cheese (with which the company's name is most associated today) as well as ice cream (Tip Top), processed meats (Kiwi Huttons) and other consumer foods. Kiwi"
"Sbrinz Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. Contrary to popular belief, the name ""Sbrinz"" does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called ""Sbrinz""."
"perforated pots. It is similar to Surti paneer but made from cow's milk. Available in two varieties, plain (white) and smoked (Brown). Bandel cheese is well salted and can be stored. Bandel cheese Bandel Cheese is an Asian cheese originated in an erstwhile Portuguese colony, Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel is known for its dry, crumbly and smoky"
"Butterkäse Butterkäse (""butter cheese"" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin. As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly"
"cheese was called ""sap"", as in tree sap. Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried"
"Gugelhupf A Gugelhupf (also ""Kugelhupf"", ""Guglhupf"", ""Gugelhopf"", and, in France, ""kouglof"", ""kougelhof"", or ""kougelhopf"") is a yeast based cake (often with raisins), traditionally baked in a distinctive circular Bundt mold. It is popular in a wide region of Central Europe (sometimes known under a different name with small variations) including southern Germany, Austria, Switzerland, Croatia, Hungary,Serbia, Slovakia, Czech Republic, Poland and Alsace. It is closely related Christmas cake in Italy known as the pandoro and to the American [bundt cake]. In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers,"
"Muenster cheese Muenster ( ) or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food ""Sweet Muenster Cheese"". Its name is not related to the German cities of Münster in Westphalia or in Lower Saxony or the Irish province of Munster but rather to the city of Munster in Alsace, which was part of Germany at the time the cheese was introduced in the US by German immigrants, but is currently in France. ""Munster"" is"
"and the Nebraska Society of New York at their Taste of Nebraska events and was chosen to represent the state at Flavored Nation, an event serving iconic dishes from all fifty states. The runza sandwich originates with the pierogi, a dumpling filled with savory ingredients popular in Eastern Europe. Volga Germans, ethnic Germans who settled in the Volga River valley at the invitation of Catherine the Great, adapted the pierogi to create the bierock, a yeast pastry sandwich with similar savory ingredients. When the political climate turned against the Volga Germans many emigrated to the United States, creating communities of"
"Bonne Bouche Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States. ""Bonne bouche"" is French for ""tasty bite"". Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a ""geo"" rind. After aging for ten days at the creamery, the cheeses are packaged and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast"
"and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold: Appenzeller cheese Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of"
"not restricted to cheese of Dutch origin. However, ""Boerenkaas"", ""Noord-Hollandse Gouda"", and ""Gouda Holland"" are registered in the EU as having Protected Geographical Indication status. These cheeses can only be made in the Netherlands (although not only in the Dutch provinces of South Holland, in which Gouda is situated) and can only use milk produced by Dutch cows. Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced"
"excellent accompaniment is nuts and slices of pears. In 2000, the cheese L'Etivaz was the first Swiss product other than wine to obtain an ""appellation d'origine contrôlée"" (AOC). In 2013, the certification was replaced by the ""appellation d'origine protégée"" (AOP). L'Etivaz L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place of its origin. L'Etivaz cheese is very similar to Gruyère surchoix's taste. L'Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes"
"Frau Antje Frau Antje is a Dutch character used in the advertising of cheese (and other dairy products). ""Frau"" is German for ""Ms."", and ""Antje"" is a first name that is as acceptable in German as it is in Dutch: the character was created specifically for the export to Germany. Frau Antje was born during the 1959 edition of the Berlin International Green Week, a trade fair for agriculture and nutrition. Apparently, a young Dutch woman from The Hague named Antje was working the booth of the Dutch Dairy Organization (NZB), serving cheese; when she fell ill and her colleagues"
"L'Etivaz L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place of its origin. L'Etivaz cheese is very similar to Gruyère surchoix's taste. L'Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes of Château-d'Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Dessus, Leysin, Corbeyrier, Villeneuve, Ollon and Bex. In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They"
"not pressed, though. On September 25, 2010, Switzerland's finance minister Hans-Rudolf Merz, reading in parliament a nearly incomprehensible text which had been prepared by bureaucrats, started giggling uncontrollably when he reached a mention of Bündnerfleisch. Bündnerfleisch Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process,"
"under the Czech spelling ""brynza"". The word was first recorded as ""brençe"", described as ""Vlach cheese"", in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in Kingdom of Hungary, in 1470 and in the adjacent Polish Podhale in 1527. In Slovakia, bryndza serves as the main ingredient to bryndzové halušky, which is regarded the national speciality (halušky - small gnocchi - are mixed with bryndza and topped with fried chops of fatty bacon). Bryndza is therefore regarded as typically Slovak product. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs"
"Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to . It is then placed into cloths which are pressed lightly in wooden forms. After 24 hours in the press, during which time the cheeses are turned and"
"mild-flavored cheese. Due to the shorter curing, the cheese contains more milk fluid. Cheese factories outside the Netherlands also produce Maaslander cheese, for example in Flensburg, Germany. Westland specializes in the sale of branded cheese. Old Amsterdam is also a brand of the company. In the UK Old Amsterdam is marketed by Bradbury's of Buxton, a company founded, in 1884, as Bradbury and Son, by Reverend William John Bradbury. Maaslander Maaslander is a brand name for a Gouda, semihard cheese from Westland Cheese Specialties BV from Huizen, the Netherlands. Maaslander is one of the first Dutch cheese brands, and it"
"Handkäse Handkäse (; literally: ""hand cheese"") is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands. It is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. It is sometimes square, but more often round in shape. Often served as an appetizer or as a snack with ""Apfelwein"" (""Ebbelwoi"" or cider), it is traditionally topped with chopped"
"and 2015. Gruyère cheese Gruyère ( or ; , German: ""Greyerzer"") is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland. It is named after the town of Gruyères. Before 2001, when Gruyère gained the ""appellation d'origine contrôlée"" (AOC, now AOP) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labelled ""Gruyère"" (French Gruyère-style cheeses include Comté and Beaufort). Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when"
"both types develop a strong aroma after maturing for a few days or weeks. Harzer has a distinctive strong smell and overpowering flavour. Harzer contains very little fat (less than 1%) but extremely high protein (usually around 30%) and therefore is often used for special diets and sport nutrition. Harzer Harzer cheese is a German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig. Harzer is often small and round, in which case it is called ""Handkäse"" or ""Taler"", or cylindrical, in which"
"Bündner Nusstorte The Bündner Nusstorte (Graubünden nut pastry), also known as Engadiner Nusstorte, is a traditional sweet, caramelised nut-filled pastry (generally walnut) from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s. While the Nusstorte is associated with Graubünden, the nuts are always imported because Graubünden's climate will not support nut trees. While there are recipes for ""Nusstorte"" from the 19th century, they are different from the modern ""Nusstorte"". These pastries contained nuts mixed into a dough, but were not filled. The modern, filled ""Nusstorte"" was developed"
"Urdă Urdă (, , , , , ) is a sort of whey cheese variously claimed to be originally from Romania (and Moldova), but now commonly produced in the Balkans, namely in Serbia, Macedonia and Hungary. The Romanian term 'urdă' has been borrowed into Bulgarian, Hungarian, Serbian, Slovak, Rusyn, Polish, Czech, and Russian languages. Urda is made from whey of sheep, goat or cow milk. Urdă is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky"
"use of the name ""West Country Farmhouse Cheddar"" does. In addition to the United Kingdom, Cheddar cheese is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland and the United States. Cheddars can be industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time."
"for the bierock, or it could be from the Low German , meaning belly, alluding to the gently rounded shape of the pouch pastry. The modern German Ranzen, meaning belly, also derives from . The word ""runza"" is registered as a trademark in the United States. The trademark is held by the Runza restaurant chain. Runza (formerly Runza Drive-Inn and Runza Hut) is also the name of a fast food restaurant whose flagship menu item is the runza sandwich. Founded in 1949 by Sally Everett, inventor of the modern runza, the chain began its expansion under Sally's son Donald Everett"