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This is a list of notable cheeses in English cuisine. Some sources claim that at least 927 varieties of cheese are produced in England. [ 1 ] Fourteen English cheeses are classified as protected designation of origin .
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue [17] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's
This page was last edited on 18 February 2018, at 10:52 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A type of white cheese aged in barrels, the name translates to barrel cheese in English. Domiati: A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days. The cheese may be eaten fresh, or stored in salted whey for up ...
This page was last edited on 22 December 2015, at 14:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...
Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [52] In general, cheese is a rich source (20% or more of the Daily Value , DV) of calcium , protein , phosphorus , sodium and saturated fat .
Cheddar, a semi-hard cheese originally from the English village of Cheddar. Semi-hard cheeses include the familiar Cheddar, one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms.