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Parmesan cheese, a hard cheese originally from the Italian province of Parma. Hard cheeses are packed tightly into forms (usually wheels) and aged for months or years until their moisture content is significantly less than half of their weight, leading to a firm and granular texture. Most of the whey is removed before pressing the curd.
Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. [4] Swiss Brown cattle grazing on alpage pastures. Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C ...
A semi-hard cheese made from cow's milk. The aged cheese has a mild, sweet, nutty flavor and small round holes. It is aged for three or four months, but often up to 12 or even 24 months. Hushållsost: A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average. The taste is described as mild yet somewhat sour ...
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
Cheese lovers, this one's for you.
Nutrition: (Per 1 Ounce Serving): Calories: 110 Fat: 9 g (Saturated Fat: 6 g) Sodium: 210 mg Carbs: 0 g Protein: 7 g. Imported from Holland, this pasteurized cow's milk cheese weighs in at over ...
Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. [ 1 ] The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental , Gruyère and Appenzeller , as well as the French Beaufort and Comté (from the Jura Mountains , near the Alps).
Gruyère and Emmental are sometimes referred to as the "kings of cheeses". [8] [9] Among notable hard but softer cheeses are Vacherin Fribourgeois and Raclette. A large number of other cheeses, called Mutschli are also made throughout Switzerland. [10] In the same category is the Formaggella. [11] Soft cheeses notably include Vacherin Mont d'Or.