2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Here are some types of cheese that are less well known and almost certainly you haven't heard much about.
Neufschatel - French whole milk cheese. At shorter maturation it forms a thin crust covered with dust. If left to ripen longer, it becomes firm and spicy in taste. It is produced in various forms, the most common being heart-shaped.
Port salu - soft orange pressed cheese. It has a yellow creamy inside and a liquid-treated crust. Its taste is specific - soft. It was originally produced by French monks.
Cantal - hard cheese produced in the French region of Overi. It looks like a pale cheddar. Its taste varies from mild to sharp, depending on the duration of maturation.
Lancashire - semi-hard, crumbly white cheese. It has a sharp creamy taste. Factory-made cheese is tastier than that produced in small dairies, where, however, the production process is quite labor-intensive.
Cheshire - hard English cheese. Its color is orange-red, slightly darker than that of Cheddar. If Chesher is treated with norbixin, the color is white. It has a crumbly porous texture. It tastes soft but slightly salty.
Manchego - Spanish hard cheese with wax coating. It is made from whole sheep's milk. Sometimes the inside is dotted with small holes. It has a dense soft taste with a slightly tart note.
Bleu d'Overie - semi-hard French cheese. It is made from a mixture of cow's and sheep's or cow's and goat's milk. It has a spicy taste. It is usually sold wrapped in foil because it has a very thin crust.
Dolcelate - (from it. - sweet milk) this is a trademark denoting a commercial version of gorgonzola. It has a mild creamy taste.
Cambodia - German cheese, which is a hybrid between Camembert and gorgonzola. It is often called blue brie, although its fat content is much higher because cream is added during production.
Shropshire - blue cheese with a deep orange-yellow color and blue mold. Beneath its sharp strong taste is a hint of sweetness.
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