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Blue cheese [a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
The British Cheese Board once claimed that Britain has approximately 700 distinct local cheeses; [45] France and Italy have perhaps 400 each (a French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"). [46]
Blue. You either love blue cheese or avoid it at all costs. It has a sharp, salty, funky flavor! The secret to this cheese's pungent taste is actually a strain of mold called penicillium that is ...
Food artisans make cheeses, breads and baked goods, charcuterie and other foods that involve food preservation or fermentation, home preservation or canning processes, and fruit preserves, cured meats, beverages, oils, and vinegars. Food artisans have a preference for fermentation or otherwise controlling the preservation environment that are ...
Cheese makes Lydia Clarke cry. The co-founder of DTLA Cheese Superette is cutting into a French-style goat cheese called Shabby Shoe, and tears well in her eyes as soon as she starts talking about ...
First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
Sometimes cheeses marketed under the same name are made from milk of different species—feta cheeses, for example, are made in Greece from either sheep's milk, or a combination of sheep and goat's milk. [8] Queso añejo cheese is traditionally made with goat milk, but in the modern era is generally made with cow's milk. [9]
Amador says that both ricotta and cottage cheese can be found in a range of fat and calorie levels to meet individual nutrition and taste preferences (e.g., whole milk or part-skim ricotta; fat ...