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The cheese is banned from commercial sale, but Sardinians have been eating it, jumping grubs included, for centuries. ... After three months, the delicacy is ready.
The bright orange color of the cheese comes from the natural seasoning annatto. [5] When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor [6] or aroma. The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. [3]
Shopping for friends and family isn't always easy. This holiday season we've selected our favorite picks for the cheese enthusiast in your life, from a cheese of the month club to a personalized ...
$3.99 per 6-ounce cheese; arrives in stores February 26. Get ready for St. Patrick’s Day festivities with this assortment of tasty cheeses from Emporium Selection.
One way to serve Limburger is the Limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, chunks ...
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
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