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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 ...
These top 10 best cheeses for melting down into ooey-gooey goodness. Looking to make the perfect grilled sandwich, pizza, or mac and cheese? ... This semi-hard cow's milk cheese is creamy and mild ...
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]
Pizza cheese, specially made for its melting qualities; Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster; Swiss cheese related to the Emmental cheese of Switzerland but slightly different Baby Swiss, mild variety; Lacey Swiss, mild, lower-fat variety; Smoked Swiss
Coquetdale – full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet. Cornish Yarg – semi-hard cow's milk cheese made in Cornwall from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. Wild Garlic Yarg
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
Photos: BelGioioso, Organic Valley, Good Planet. Design: Eat This, Not That!Nothing lights up a cheese lover's eyes quite like the sight of delightfully soft, stringy mozzarella. This star of the ...
Depending on its age, Sardo can be recognized as either a semi-hard cheese, [4] or a hard cheese. [12] Chubut — Named after the Patagonian province of Chubut, where it was created by Welsh immigrants during the mid-to-late 19th century as they prepared a homemade cheese following the techniques of their ancestors. [13]