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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]
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]
At face value, grilled cheese is a pretty simple sandwich: Slap a piece of cheese between two slices of bread, pan fry or grill, and the classic dish is ready. But it turns out the type of cheese ...
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 ...
Asiago. An Italian cow's milk cheese, Asiago can be found in two varieties: pressed or ripened. Pressed asiago has semi-soft, creamy texture with a sweet and nutty flavor.
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vestige of Spanish rule in the early nineteenth century, deriving from a Franciscan monastic style of farmer's cheese."
Provolone (/ ˌ p r oʊ v ə ˈ l oʊ n eɪ, ˌ p r oʊ v ə ˈ l oʊ n i, ˌ p r oʊ v ə ˈ l oʊ n /, [3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, [4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long.
Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, [3] particularly suited for fondues, along with Vacherin Fribourgeois and ...