Unknown English Cheeses

Video: Unknown English Cheeses

Video: Unknown English Cheeses
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Unknown English Cheeses
Unknown English Cheeses
Anonim

English cheeses are becoming increasingly popular. Traditional for England, they are still quite unknown in our country.

The original English cheese is Cheddar. It is made from cow's milk, which is due to its crumbliness. In the initial stages, with less ripe cheeses it is not so brittle. It is generally defined as hard cheese.

The crust of cheddar cheese is formed as a result of time spent. Its color does not indicate the quality of the cheese. It may be commercially colored in yellow-orange, but usually its color varies from white to pale yellow. The taste becomes sharper with age, which is why older cheeses are more expensive.

Cheddar
Cheddar

Cheshire cheese is one of the oldest cheeses known in England. It was first produced in the 12th century. It is firm and crumbly, juicy, slightly salty cheese, with a wonderful aftertaste. As with Cheddar cheese, Cheshire acquires a more intense flavor with aging.

Devon Cream is a unique English cheese. It is thick and scooped with a spoon. It goes best with strawberries. It can be served on fruits, vegetables and fish.

Leicester cheese is a hard cheese with a soft and rich taste. It has a characteristic orange color. It goes well with fruit or beer.

Wensladedale is a blue cheese in its original form. It is brittle, high in moisture. Wensladedale white cheese is consumed young, up to a month at most.

Stilton
Stilton

Double Gloucester is another type of hard English cheese. It has a soft and rich taste. It is not crumbly, yellowish in color. Served with fruit or beer.

Stilton cheese is also called the King of cheeses. In its original form it is a blue cheese with a spicy aftertaste. Its bark is removed before consumption.

Available in two versions. It is better known as blue cheese, and its white version is very rare outside the United Kingdom. Only three administrative units in England have the right to produce this cheese.

It was first prepared in the middle of the 18th century in the English town of Stilton, where the owner of a small inn began its production.

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