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Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. 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.
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.
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
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 ...
While cheese can be high in saturated fat and salt, it contains many essential nutrients like calcium and protein. There are now many options on the market that offer low-fat and low-sodium ...
2. Monterey Jack. For a lusciously silky and mild macaroni, Monterey Jack is an excellent choice. Its melting qualities (and therefore, cheese pulls) put other cheeses to shame.
Surface-ripened cheese is cheese ripened by mold growing on its surface, which changes both its texture and flavor as it matures from the outside inward. The mold often gives the rind distinct colors, such as the white mold (Penicillium camemberti) on Brie and Camembert or the reddish-orange hue on cheeses like Limburger .