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Red Leicester (also known simply as Leicester or Leicestershire cheese) [1] (/ ˈ l ɛ s t ər /, / ˈ l ɛ s t ər ʃ ər /) is an English cheese similar to Cheddar cheese, but crumbly in texture. It is typically aged 6 to 12 months. The rind is reddish-orange with a powdery mould on it.
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A wheel of Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, in which competitors chase the cheese down a steep Gloucestershire hillside; the first person to reach the bottom of the 50% gradient, 200 yards (180 m) slope wins the cheese. [12] The wheel has a one-second head start. During its roll ...
Kashkaval [a] is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. [1] In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
According to Robert Carlton Brown, author of The Complete Book of Cheese, what was known in America as yellow cheese or store cheese was known as American cheddar or Yankee cheddar in England. [3] The Oxford English Dictionary lists the first known usage of "American cheese" as occurring in the Frankfort, Kentucky , newspaper The Guardian of ...
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
In Israel, Galil cheese is often used in traditional Jewish dishes, such as shakshuka, a popular breakfast dish consisting of eggs cooked in a spicy tomato sauce, and cheese borekas, a type of pastry filled with cheese and herbs. It is also commonly used as a topping for pizza, mixed into salads, or melted into dips and spreads.
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened [2] cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk , Russia, formerly Tilsit, on the Neman River (also known as the Memel), in the former ...