Blossary – Hard Cheese

Inicio > Blossary: Hard Cheese

These are cheeses which have been pressed to remove as much of the whey and moisture from the curds as possible to ensure a long keeping product. They are crumbly and dry, but not shriveled up. Cheeses may be matured from anything between 12 weeks in the case of mild Cheddar, up to 2 years or more in the case of vintage Cheddar, Parmesan or Manchego.

Categoría: Food

25 Terms

Gustar

Created by: dnatalia

Número de Blosarios: 60

Mis términos

Coleccionar término

Términos

del más reciente al más antiguo

Traducir términos

Agregar un término

Spanish (ES)

Comparar otras lenguajes

Balfour

New Balfour is a sheep's milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet ...

Avonlea Clothbound Cheddar

Avonlea Clothbound Cheddar is an unpasteurized cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince ...

Aged Gouda

Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting ...

Derby Cheese

Like most of the traditional British hard cheeses Derby was produced exclusively on farms and was typically sold at a younger age than its more famous cousins Cheddar and Cheshire. Its claim to fame ...