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Muenster (English: / ˈ m ʌ n s t ər / or / ˈ m ʊ n s t ər /) is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese , a washed-rind cheese originating in Munster, Haut-Rhin , Alsace , which was familiar to German immigrants.
This soft white cheese is formed into flat cylinders, with two common dimensions: little Munster gérômé has a 7–12 cm (2.8–4.7 in) diameter; big Munster gérômé (commonly just called Munster) has a 13–19 cm (5.1–7.5 in) diameter. Munster cheese being produced. Cheese affinage; The cheese's crust must be washed regularly.
Meaning widened from chess to general sense of "adverse event, sudden stoppage" and by c.1700 to (from Persian 'chek' (چك)"a token used to check against loss or theft" (surviving in hat check) and "a check against forgery or alteration," which gave the modern financial use of "bank check, money draft" (first recorded 1798), probably ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Butterkäse ("butter cheese" in German) is a semi-soft, cow's milk cheese known for its buttery flavor and creamy texture. It is moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin. [1] [2] [3]
It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it). The procedure is, subtracting butter from milk, the remainder is doogh which can be used as the base for kashk ...
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Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes , and a semi-hard rind which is red gray sometimes with yellow highlights.