"Bel Paese (cheese) Bel Paese () is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for ""beautiful country"", and is used as a phrase for Italy itself. Originally produced in Melzo, a small village near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight"
"the United States. Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days"
"semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. The weight is between . The milk used must come from suppliers who are registered with the regulating council. The cows must have fed on local, natural foodstuffs. The milk is coagulated by using animal products, fermenting products are also used along with calcium chloride. The milk is heated"
"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"
"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"
"The medal was in the ""soft cheese"" category. Sakura cheese Sakura cheese ) is a soft cheese created in Hokkaidō, Japan. This cheese is a creamy white, and is flavored with mountain cherry leaves, and accented with pickled cherry blossom flowers; 'Sakura' means ""cherry blossom"" in Japanese, and is recognized as a symbol of Japan and Japanese culture. It is the first widely acclaimed Japanese cheese, as the vast majority of cheeses in general were a European/Mediterranean phenomenon. It has the rare distinction of winning a gold medal at the Mountain Cheese Olympics in Appenzell, Switzerland, which normally favors Swiss,"
"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"
"as Emmental and Gruyère. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavours. Other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg, Cantal, and Kashkaval/Cașcaval. Cheeses of this type are ideal for melting and are often served on toast for quick snacks or simple meals. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating in the village of Cheddar"
"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"
"best-before date (about 45 days after packing). Abbaye de Tamié Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie ""département"", in the French Alps. Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It is distinguished by the saffron colour of the crust that, in the final aging process, is covered with a light white down. The creamy soft cheese is even in texture, but with a slightly"
"Saint Albray Saint Albray is a cheese which comes from the Aquitaine region of France. Invented in 1976, the cheese is a French soft cheese and roughly similar to Camembert cheese, it has the same attributes, but is not quite as strong and more fat than the latter. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape like the head of a flower with each ""petal"" forming a half pound of cheese. The ""petals"" are formed around a disk, when removed, it creates a hollow center giving the impression of the"
"Morbier cheese Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold,"
"Saint-Marcellin Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes ""région""). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production. It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région."
"Sakura cheese Sakura cheese ) is a soft cheese created in Hokkaidō, Japan. This cheese is a creamy white, and is flavored with mountain cherry leaves, and accented with pickled cherry blossom flowers; 'Sakura' means ""cherry blossom"" in Japanese, and is recognized as a symbol of Japan and Japanese culture. It is the first widely acclaimed Japanese cheese, as the vast majority of cheeses in general were a European/Mediterranean phenomenon. It has the rare distinction of winning a gold medal at the Mountain Cheese Olympics in Appenzell, Switzerland, which normally favors Swiss, Italian, or French cheeses almost exclusively for awards."
"Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to around . Rennet is"
"Nice biscuit A Nice biscuit (pronounced () is a coconut-flavoured biscuit. It is thin, rectangular in shape, with rounded bumps on the edges, and lightly covered with a scattering of large sugar crystals, often with the word ""NICE"" imprinted on top in sans-serif capital letters. It is often served as an accompaniment to hot drinks, such as tea. The name probably derives from the city of Nice in the south of France. 1929 editions of the ""Hull Daily Mail"" carried an advertisement for Huntley & Palmers Nice Biscuits using the phrase ""Delightful as the town after which they are named"","
"Gubbeen Farmhouse Cheese Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen. Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson at the Gubbeen Farm in Schull, County Cork. The name ""Gubbeen"" is an anglicisation of the Irish word ""Gobín"" which means a small mouthful, and which a local nearby bay is referred to. All milk used for the cheese comes from their own herd of"
"Great Cheeses"". Queijo de Nisa Queijo de Nisa is a semi-hard sheep's milk cheese from the municipality of Nisa, in the subregion of Alto Alentejo in Portugal. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. It is yellowish white, with a robust flavor and a somewhat acidic finish. Since 1996, ""Nisa cheese"" has a protected geographical status. It is registered and has a Protected designation of origin (PDO) by the European Commission. It was honored by the magazine ""Wine Spectator"" as one of the world's top 100 in an edition devoted to"
"more than a year. Svecia Svecia (or ""Sveciaost"", ""ost"" meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing each. The cheese is similar to other Swedish hard cheeses whose manufacturing methods date back to perhaps the 13th century, but the name ""Svecia"" — from the Latin ""Suecia"" meaning ""Sweden"" — is a 20th-century invention, dating to 1920. Svecia is produced in a fashion typical to many semi-hard cheeses. Milk is pasteurized to then cooled to"
"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,"
"Abbaye de Tamié Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie ""département"", in the French Alps. Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It is distinguished by the saffron colour of the crust that, in the final aging process, is covered with a light white down. The creamy soft cheese is even in texture, but with a slightly firmer centre. About is produced each day"
"Petit suisse Petit-suisse (meaning ""little Swiss cheese"") is a French cheese from the Normandy region. ""Petit-suisse"" is a ""fromage frais"", an unripened, unsalted, smooth, and creamy cheese with a texture closer to a very thick yogurt than a typical cheese. It is made from cow's milk enriched with cream so that its dry solids contain about 40% fat content (around 10% in the actual product eaten). The cheese is then smoothed and drained in a centrifuge. A typical cheese weighs 30 or 60 grams and is packaged in a cylinder around 4 cm high and 3 cm diameter or 5"
"weeks. In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of adding cream to the recipe for Neufchâtel. This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese. Neufchâtel cheese Neufchâtel () is a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of"
"Baladi cheese Baladi cheese (, ) is a soft, white cheese originating in the Middle East. It has a mild yet rich flavor. Baladi has the same size and shape of Syrian cheese with markings from the draining basket or hoop which leaves a design pattern on its outer surface. It is slightly higher in fat than Syrian and its texture is softer, creamier and less chewy. Baladi means local cheese made from a flock of baladi goats. Its meaning also indicate ""village"" or ""country"" cheese. It is also called the 'cheese of the mountains' since it is made in"
"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"
"was named after a study into the smear-ripening of Gubbeen cheese. Each cheese is in diameter, in height, weighs and has a fat content of 48%. The cheese is also available as a mini-truckle weighing 400 g. Gubbeen cheese has been the recipient of numerous awards, both nationally and internationally. Here is a selection of some recent awards: Gubbeen Farmhouse Cheese Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked"
"Chaumes Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, ""chaumes"" is French for ""stubble"". The cheese is mass produced in factories. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments."
"defined by French legislation: a product named ""fromage frais"" must contain live cultures when sold, whereas with ""fromage blanc"" fermentation has been halted. In Swiss French, it is usually called ""séré"". In Austria, the name ""Topfen"" (pot cheese) is common. In Flanders, it is called ""plattekaas"" (flat cheese). In Finnish, it is known as ""rahka"", while in Estonian as ""kohupiim"" (foamy milk), in Lithuanian as ""varškės sūris"" (curd cheese), and in Latvian as ""biezpiens"" (thick milk). Its Italian name is ""giuncata"" or ""cagliata"" (curd). Among the Albanians quark is known as ""gjizë"". Quark is a member of the acid-set cheese"
"Saint-Marcellin is available in 3 degrees of ripening (""affinage""): sec, crémeux and bleu. When Saint-Marcellin is cured in marc brandy for a month or more, it is called ""Arômes au Gène de Marc"". If cured in white wine, it becomes ""Arômes de Lyon"". Saint-Marcellin Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes ""région""). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior."
"Brie Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ""département"" of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum"
"one milking, which makes it harder. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese. 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"
"Saint-Nectaire Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Up until the 17th century, the Saint-Nectaire cheese was farmstead, and mostly made by women. It was also called “rye cheese”, as it was matured on rye. It is known for its creamy and unctuous paste and hazelnut flavour. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre (1600–1681), where the cheese immediately gained the king’s favour. By 1768, it was already widely"
"terms of taste, camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of camembert is softer than that of brie, and if warmed, camembert will become creamier, whereas brie warms without losing as much structure. Brie Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ""département"" of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It"