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  2. Types of cheese - Wikipedia

    en.wikipedia.org/wiki/Types_of_cheese

    Cabrales, a semi-soft Blue cheese from Cabrales, Spain. Semi-soft cheeses, and the sub-group Monastery cheeses, have a high moisture content, smooth and creamy interior, and a washed rind. [20] [21] [22] Well-known varieties include Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are semi-soft. [15]

  3. List of cheeses - Wikipedia

    en.wikipedia.org/wiki/List_of_cheeses

    A Brazilian semi-hard cheese, similar to the Dutch Edam cheese: Queijo do Serro: Queijo Manteiga: Queijo prato: A Brazilian soft cheese, similar to the Danish cheese danbo: Requeijão: In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy ...

  4. List of British cheeses - Wikipedia

    en.wikipedia.org/wiki/List_of_British_cheeses

    Oxford Isis – full fat soft cheese with honey-mead washed rind. [29] Parlick Fell – white cheese made from ewe's milk with a semi-soft, crumbly texture and a tangy, nutty flavour. [30] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's milk.

  5. Trader Joe's Most Popular Cheeses, Ranked - AOL

    www.aol.com/trader-joes-most-popular-cheeses...

    This is a French-made, semi-soft cheese that's almost spreadable at room temperature, but not quite. Both the orange colored rind and flavor remind me of muenster. It's mild, smooth, and velvety ...

  6. All The Cheeses You Should Never Put In The Freezer - AOL

    www.aol.com/cheeses-never-put-freezer-211500498.html

    Examples of good freezing cheeses include aged cheddar, gruyère, Parmesan, and gouda. By contrast, fresh and semi-soft cheeses aren’t good candidates for freezing. “The fat in the cheese can ...

  7. Washed-rind cheese - Wikipedia

    en.wikipedia.org/wiki/Washed-rind_cheese

    Washed-rind cheeses can be soft , semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.