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Washed-rind Cheese
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones. Production Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria ('' Brevibacterium linens'', the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. at Practically Edible Food Encyclo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Langres Cheese
Langres () is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese, cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white ''Penicillium candidum'' rind. Langres cheese is known for its vibrant orange rind, achieved through the use of annatto, and its concave dent known as the "fontaine." It is a less pungent cheese than Époisses, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December. Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms. In 2016, 605.5 tonnes of Langres cheese were produced by three dairies, including one farm producer. Production The specifications for this Appellation d'origine contrôlée (AOC), recognized since 1991, wer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oka Cheese
Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. The recipe was sold in 1981 by Les Pères Trappistes to the Agropur cooperative. It was also manufactured by Trappist Monks at the Our Lady of the Prairies Monastery, located 8 miles southeast of Holland, Manitoba. A small Manitoba producer learned the process from Brother Albéric, but stopped making unpasteurized Trappist cheese in 2019 because of the cost of provincial regulations. Brother Alphonse Juin arrived at the Notre-Dame du Lac Monastery in Quebec in 1893 with a recipe for Port-du-Salut cheese. He "tweaked and adjusted" the recipe, and Oka was born. Since that time, Quebec has become a major producer of Canadian Cheese. Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaufort Cheese
Beaufort () is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Varieties There are three varieties of Beaufort: *Beaufort d'été (or summer Beaufort) *Beaufort d'alpage (made in chalets in the Alps on high pastures) *Beaufort d'hiver (winter Beaufort) AOC Status Beaufort was first certified as an appellation d'origine contrôlée in 1968. Preparation and production Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region. The cheese is prepared using of milk for every of cheese desired. The milk used in one variety comes from the Tarine or Abondance cows that graze in the Alps. To make Beaufort, the milk is first heated, acidified, and coagulated. The curds are then cast into a beechwood hoop o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilsit Cheese
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened 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 German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled. Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 mont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taleggio Cheese
Taleggio () (''Talegg'' in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin, edible crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio. History Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-Nectaire
Saint-Nectaire () is a List of French cheeses, French cheese made in the Auvergne (region), Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. History Up until the 17th century, the Saint-Nectaire cheese was Farmstead cheese, farmstead, and mostly made by women. It was also called "rye cheese", as it was matured on rye. It is known for its creamy and unctuous paste and hazelnut flavour. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre (1600–1681), where the cheese immediately gained the king's favour. By 1768, it was already widely recognized, as Legrand d’Aussy described the cheese in a story about his trip to Auvergne: "If someone wants to treat you to a feast, there is always going to be some Saint-Nectaire". Senneterre was also responsible for the introduction of the cheeses Cantal cheese, Cantal and Salers cheese, Salers. Description This cheese is a non-bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pont-l'Évêque Cheese
Pont-l'Évêque (, ) is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados ''département'' of Normandy. It is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around square and around high, weighing . The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France. History The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen. Originally known as "cherub", it later took the name "angelot". Becoming popular acros ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Munster Cheese
Munster (), Munster-géromé, or ( Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace, Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsatian town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates. History This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of France, named "Chaumes" or "Les grandes Chaumes" (comitatus Calvomontensis). ''Calvomontensis'' is the Latin for a mountaintop without woods. As early as 1371, and possibly before, these territories were occupied by cattle herds driven by men, called "''marcaires''" (from the Alsatian "''Malker''", Milker in Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mondseer
Mondseer, also known as Mondseer schachtelkäse ( English: Mondseer box cheese) when sold in smaller portions in "small wooden boxes", is an Austrian semi-hard, washed-rind cheese. History There are varying accounts of Mondseer's origin. It has been stated that the cheese has been existent in the Salzburg area since 1818, with a likelihood that it may have been first produced in the Castle of Hüttenstein. According to this account, the cheese's name of "Mondseer" was first used in 1955, and prior to that was simply referred to as "box cheese". Another account holds that production of Mondseer began in 1830, and that it was named after the monastery in Mondsee, Austria. Description Mondseer is a disk-shaped cheese made from pasteurized whole or part-skim cow's milk. It is a semi-hard semi-hard cheese with a smooth and creamy texture and slotted holes, similar to Munster cheese or Limburger. The surface is brushed by hand with salt water and smeared with red cultures during the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maroilles Cheese
Maroilles (), also known as Marolles, is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The cheese is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell. In its mass-produced form it is around square and in height, weighing around In addition, according to its AOC regulations, cheeses eligible for AOC status can be one of three other sizes: *Sorbais – (3/4) 12-12.5 cm square, 4 cm high, 550 g in weight. ''ripening'': at least 4 weeks. *Mignon – (1/2) 11-11.5 cm square, 3 cm high, 350 g in weight. ''ripening'': at least 3 weeks. *Quart – (1/4) 8-8.5 cm square, 3 cm high, 180 g in weight. ''ripening'': at least 2 weeks. History Maroilles is often reported to have first been made in 962 by a monk in the Abbey of Maroilles. The cheese rapidly became famous throughout the region and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
