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A sheep milk cheese. Bursztyn A brand of cheese. [74] It is a mature cheese similar to Gruyere. Edamski Mazuria. A rennet cheese based on Dutch Edammer. Farmer cheese: In Poland, farmer cheese is similar in consistency to cottage cheese. [75] The cheese is formed into a loaf. [75] It is sometimes referred to as "pot cheese." [76] Gołka ...
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.
Some sources such as The Oxford Companion to Cheese say that Nielsen invented Havarti cheese, [12] [13] [14] while the Dansk Biografisk Leksikon states that the current Havarti is not based on her cheesemaking. [15] Havarti cheese has a mild taste and is somewhat acidic. The cheese is now made in the United Kingdom, Canada, and the United States.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin. [1] [2] It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light ...
Fynbo is a semi-hard Danish cheese named after the inhabitants of the island of Fyn. [1] [2]Fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world.
Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C (56.3 °F). [14] It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times: in 1992, 2002 ...
Dovedale cheese: PDO: 1996 Exmoor Blue Cheese: PGI: 1999 Orkney Scottish Island Cheddar: PGI: 2013 Single Gloucester: PDO: 1996 Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 Swaledale ewes´ cheese: PDO: 1996 Teviotdale Cheese: PGI: 1998 Traditional Ayrshire Dunlop: PGI 2015 Traditional Welsh Caerphilly: PGI 2018 West Country ...