Created by: Silentchapel
Number of Blossarys: 95
English (EN)
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Smoke-curing is typically done ...
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. During the aging ...
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles ...
Ricotta is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the ...
Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone can be ...
Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the ...
Farmer cheese (also farmer's cheese or farmers' cheese) in American English refers most often to pressed Cottage cheese, an unripened cheese made by adding rennet and bacterial starter to ...
