Created by: Silentchapel
Number of Blossarys: 95
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 ...
Chanco is Chilean cow's milk cheese originally from the Chanco farm in Maule Region. Now it is produced all over south-central Chile, and represents almost 50% of Chilean cheese consumption. It ...
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, ...
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 ...
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 ...
Hoop cheese is a firm, dry white cheese (queso blanco), different from cottage cheese, and similar to farmer's cheese, in that most of the liquid is pressed out. It is different from farmer's cheese ...
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 ...