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Cheddar cheese with crackers. This is a list of notable cheeses in English cuisine.Some sources claim that at least 927 varieties of cheese are produced in England. [1] ...
Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...
The word cheese comes from Latin caseus, [4] from which the modern word casein is derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". That gave rise to cīese or cēse (in Old English) and chese (in Middle English).
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue [17] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's
Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. [36] Local cheese today is commonly made or available in most of South Asia in the form of paneer and related cheeses. Rubing in Yunnan, China is similar to paneer. Mainstream Chinese culture is not dairy-centric, but some outlying regions of the country ...
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
Banbury cheese was an English cheese produced in Banbury, Oxfordshire. Once one of the town's most prestigious exports, and nationally famous, the production of the cheese went into decline by the 18th century, and was eventually forgotten. The cheese is best known today through an insult in Shakespeare's Merry Wives of Windsor (1597).
Cheshire cheese is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture.