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Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened [2] 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 (also known as the Memel), in the former ...
Greek PDO Kasseri. Kasseri (Greek: κασέρι, Turkish: kaşar [1]) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. [2] "
Herve is a Belgian rind washed soft cheese made from raw cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging.
Esrom is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. Commonly used as a table or melting cheese, it is also good in casseroles or sandwiches and is similar to havarti or Saint Paulin. Because of its bold flavour, it goes well with dark beers and red wines. It is slow ripened from a starting ...
The original version is semi-hard with very small holes, close to a type of cheese called Chester. This version is sold covered in cloth and paraffin wax. The taste varies from a cheddar-like sharpness to mild, and is a pale yellow rather than white. [1] [6] Today, the cheese is made all over Mexico and is popular as a commercially produced ...
Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of ...
Kashkaval [a] is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. [1] In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).