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 Posted: Sun Jul 09, 2006 1:33 pm
This tread will tell you all about the alphabet of cheese.
I'll start.
A is for asiago cheese. Asiago is a yellow Italian cheese suitable for grating when aged.
B is for.............
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Posted: Sun Jul 09, 2006 3:39 pm
B is for Blu.... An insanely bitter cheese >.<
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Posted: Mon Jul 10, 2006 8:14 am
C is for Cheese. Duh. 3nodding Cheese is a substance made from the milk of goats, cows, and sheep, and many other mammals. Cheese varies in color, size, substance, price, rarity, smell, taste, texture, and almost everything else cheese_whine cheese_whine cheese_whine cheese is eaten with many things, including wine, bread, etc.
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Posted: Mon Jul 10, 2006 12:54 pm
d is for dauphin. dauphin is named for the fact that it resembles a dolphin. its a spicy, semi-soft goat cheese from francey-land.
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Posted: Tue Jul 11, 2006 6:04 pm
E is for Edelpilz. Edelpilz is a German, blue veined cheese. It's rind is small and dry and pate is white containing blue mold.
Yum...
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Posted: Thu Jul 13, 2006 11:56 am
f is for feta. feta is a salty greek cheese. feta was origionally made of ewe's milk but today most feta is made with pastuized milk.
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Posted: Sat Jul 15, 2006 12:35 pm
G is for Gouda. Gouda is a traditional, creamy, hard cheese. The flavor is sweet and fruity and as time passes the taste becomes more complex. Gouda is considered to be one of the wold's greatest cheeses and is usually the blunt end of cheese jokes.
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Posted: Fri Jul 21, 2006 11:45 am
H is definatly for Ham & Cheese, the best cheese sandwich ever! ^-^
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Posted: Fri Jul 21, 2006 11:48 am
I is for Iberico cheese:
A hard, oily cheese made from blended cow's, goat's and sheep's milk. It is mild, yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines.
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Posted: Fri Jul 21, 2006 11:50 am
J is for Jindi Brie:
It has a round shape with smooth, velvety, white penicillin rind. This cheese is produced by George Ronalds and his team who concentrate on Camembert and Brie-style cheeses. It has a rich and buttery texture and a sweet taste. The flavor of the cheese has a hint of mushrooms. The period of maturing takes four to five weeks. :]
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Posted: Fri Jul 21, 2006 4:43 pm
K is for Kaseri
A cheese that hails to us from Greece, made mainly of sheeps milk and some goat milk. It is pale yellow in colour, and has a mild and buttery flavour.
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Posted: Sat Jul 22, 2006 9:25 am
L is for Limburger
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty.
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Posted: Sat Jul 22, 2006 9:42 am
M is for Mahon
Mahon is a traditional, creamery, unpasteurized, hard cheese. It is produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands. The hard, orange rind carries the imprint of the cheesecloth and tends to be greasy.
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Posted: Sat Jul 22, 2006 11:29 am
N is for Neufchatel:
A soft, small-loaf cheese from Normandy, France. Milk is curdled at 82 degrees F, and starter cultures are added. Two days later, a curd has developed, which is drained, washed and salted. The cheese is immediately ready for marketing. Also known as Petit Suisse.
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Posted: Sun Jul 23, 2006 1:38 am
O for Oka
All of the monks' science and know-how is expressed in this great Canadian cheese. It resembles the Port-Salut.
Characteristics
Category: semi-soft cheese (pressed and uncooked cheese, surface-ripened, washed rind).
Appearance and texture: rind of a straw to orange-red colour, slightly sticky; cream interior; smooth, homogeneous texture, with a certain flexibility.
Aroma: frank nut flavor, complex aroma, light alcohol fermentation.
Taste: taste of nut, fruity, pronounced according to age, fresh taste.
Attributes: tends to melt quickly.
Varieties: regular; "classic"; light.
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