"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 flavor has been described as ""clean and rich, with a slightly sweet and nutty flavour"". It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture."
"Jarlsberg cheese is a trade secret. The largest producer of Jarlsberg cheese is Tine SA. Tine is the largest Norwegian dairy product cooperative. Jarlsberg cheese accounts for 80% of Tine's total export. Tine's United States subsidiary, Norseland, has sold 150 million wheels of Jarlsberg cheese in the U.S. . Jarlsberg cheese was introduced in the United States in 1964. Imports to the U.S. in 1965 were . Since 1979 imports to the U.S. have been limited to . Jarlsberg is the most popular imported cheese in the U.S. , of Jarlsberg cheese was made in the U.S. in Ohio. It"
"placed in the Top 16 out of over 2,600 entries from 33 countries, and was named “World’s Best Unpasteurized Cheese”. Alpha Tolman Bayley Hazen Blue Cabot Clothbound Cheddar Harbison Weybridge Willoughby Winnimere Jasper Hill Farm Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Brothers Andy & Mateo Kehler purchased a piece of land in 1999 known locally in Greensboro as “the Jasper Hill farm,” so-called after a previous owner named Jasper Hill. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003. In 2003, Jasper Hill was"
"Castello cheeses Castello is a brand of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. For the market of Europe, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi hard cheeses Herrgård and Prast; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses. For the market of North America, Castello markets a camembert, a brie, and several varieties of blue"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"this village. In 1940, the Germans invaded Norway and large areas of the coastline of Jæren was lined with high explosive mines. The Germans forced many of the Norwegian males in the area to work as laboures for the German occupying forces. The region is an important agricultural area and subsequently a great proportion of the inhabitants are employed in the agricultural sector. The village has one of Norway's biggest dairies which produces of milk each year. The Tine dairy also makes the famous Jarlsberg and Norvegia cheeses, in addition to other dairy products. The dairy employs 64 people. The"
"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"
"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,"
"Saga (cheese) Saga cheese originated in Denmark and is a mix of blue cheese and brie. It is a creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Saga Blue cheese pairs nicely with white Riesling wines or hearty red wines. The Saga family of cheeses, includes Blue, Blue Brie, Camembert, Creamy Brie, and Gorgonzola. Saga cheese is also largely produced and sold in America. Arla Foods is one of"
"was merged with Ramnes to form the new municipality Re. In 1996 Våle had a population of 3,868. Våle Church (""Våle kirke"") is located in Nord-Jarlsberg rural deanery. The Medieval church building was built in 1190 of stone and brick. Våle is known for being the village where the Jarlsberg cheese first was produced. Famous residents of Våle include the author Kåre Holt (1916–1997). Until 1921 the name was written ""Vaale"". The municipality (originally the parish) was named after the old farm Våle (Norse ""Válir""), since the first church was built there. The name is the plural form of ""váll"""
"made from unpasteurized cow’s milk in the Alsatian Vogesen Mountains in Alsace. A regional variation is also produced in the Franche-Comté region in France. The name Munster-Géromé, used today in France, is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American ""muenster"" name distinguishes these cheeses. Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and"
"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"
"Canastra cheese The Canastra is a type of cheese from Brazil. Its name comes from the surroundings where it's produced, a highland known as Serra da Canastra, located in the southwest region of the Minas Gerais state. The climate, altitude, pasture and water of this area are specific for its manufacturing and for this reason this delicacy is only made in a handful of towns, under supervised production. In 2008 the Canastra cheese was entitled an intangible cultural heritage of Brazil. The Canastra cheese is made out of crude cow's milk and has a mildly spicy, full bodied flavour. It"
"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,"
"cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple-cream blue cow's milk cheese. Castello was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a"
"Jasper Hill Farm Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Brothers Andy & Mateo Kehler purchased a piece of land in 1999 known locally in Greensboro as “the Jasper Hill farm,” so-called after a previous owner named Jasper Hill. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003. In 2003, Jasper Hill was approached by Cabot Creamery to collaborate on aging a natural-rind clothbound cheddar, which became known as Cabot Clothbound Cheddar. In 2006 this cheese won Best of Show at the American Cheese Society"
"Olomoucké tvarůžky Olomoucké tvarůžky (), olomoucké syrečky () or Olomouc cheese is a ripened soft cheese made in Loštice, Moravia, Czech Republic, which is very easy to recognize by its strong scent, distinctive pungent taste and yellowish colour. It is named after the city of Olomouc where it was originally sold. It is made from skim cow's milk without adding rennet, colourings, flavourings and stabilizers, and contains only 0.6% of fat. Since 2010, ‘Olomoucké tvarůžky’ has been registered as a Protected Geographical Indication by the European Union. In 2016, a shop in Loštice began producing a variety of ice cream"
"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"
"be the ""smelliest"" of 15 French and British cheeses that they tested. A follow-up test done by the same institution using ""electronic nose"" sensors in March 2007 reaffirmed Vieux-Boulogne's status as the world's ""smelliest"" cheese. Vieux-Boulogne Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ""département"" around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier . This ""artisanal"" cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a"
"of Jamtish dairy products, especially cheese, since it was by far the easiest way to conserve milk. Mesost is particularly associated with Jämtland and also e.g. a local variant of cottage cheese called ""grynost"". In Jämtland there are several small dairies in the villages, most famous is the one in Skärvången. Other products associated with Jämtland are the soft whey butter, long fil, kjesfil, ""flautgröt"" ""cream porridge"", tunnbröd, a version of palt called ""kams"", klobb etc. The ancient practice of brewing ""Julöl"" (yule beer) persists even today with the microbrewery Jämtlands Bryggeri in Pilgrimstad. Local projects such as the internet"
"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."
"milk is used. Canastra cheese The Canastra is a type of cheese from Brazil. Its name comes from the surroundings where it's produced, a highland known as Serra da Canastra, located in the southwest region of the Minas Gerais state. The climate, altitude, pasture and water of this area are specific for its manufacturing and for this reason this delicacy is only made in a handful of towns, under supervised production. In 2008 the Canastra cheese was entitled an intangible cultural heritage of Brazil. The Canastra cheese is made out of crude cow's milk and has a mildly spicy, full"
"to produce an alternative to Cheddar cheese that could be manufactured ""using (mostly) existing Cheddar equipment, for sale in Europe."" A year later, Carbery Milk Products signed an agreement to commercialise Araglen. Commercial production began in 1994; five years later, it was introduced to the United States and by 2011, more than had been produced for sale in multiple markets. Dubliner Cheese Dubliner is a sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland. Since 1996, it has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold"
"Castelrosso cheese ""This entry is about the Italian cheese. For the Mediterranean island see Castelrosso."" Castelrosso, also called Toma Brusca, is a pasteurized whole cow's milk cheese. A rare, semi-hard, ancient cheese, it comes from the Piedmont region in northwestern Italy. It is similar in appearance to Castelmagno. It has a natural thick, gray rind smattered with yellow mold, and a dry, crumbly, snowy white paste. The flavor is mild: lactic, buttery, and clean with a gentle, residual tang similar to Lancashire and other English cheddar-styles. It complements Italian condiments such as grape mostarda and chestnut honeys. As it ages"
"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"
"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"
"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"
"Valençay cheese Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department. Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goats-milk cheese weighing and around in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses. The cheese achieved AOC status in 1998 making Valençay the first region to achieve AOC status"
"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"
"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"
"Karlsberg (brewery) Karlsberg is one of the largest breweries in Germany; the Karlsberg Group also owns various other beer brands. It is called Karlsbräu outside of Germany to differentiate it from the Danish brewing company Carlsberg. Established 1878 in the town of Homburg, Saarland (then part of Bavaria), the brewery was named after the nearby hill and castle. Karlsberg's ownership has been handed down through generations. The current owner, Richard Weber, is the great-grandson of the brewery's founder. Karlsberg's brands include ""Karlsberg"", ""Beckers"", ""Ottweiler"" and ""Kasteel"" which includes ""Kasteel Cru"", a lager brewed in Saverne using champagne yeast. The Karlsberg"
"August. Västerbotten cheese Västerbotten cheese (, ) is a cheese from the Västerbotten region of Sweden. It is a hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. As in Cheddar cheese, the curd is heated, cut, and stirred before the cheese is moulded and aged. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. It is light yellow in colour and has a fat content of 31%. Many Swedish people consider it the king of cheese and demand for it has often outstripped the"
"the cloths are occasionally changed, the cheeses are taken to a curing cellar. They are salted on the surface, and rubbed and washed occasionally while curing. When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger. 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"