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Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness. This ...
Flor de Guia cheese originated from Gran Canaria, the islands located in the Atlantic Ocean. Produced in the Guia and Galdar Heights in the north-western part of these islands, Flor de Guia cheese is made with a mixture of cow's and sheep's milk. It is an artisan cheese, that is, it is ...
Dunsyre Blue is a mould ripened, handmade cheese from H.J. Errington farms in Lanarkshire, Scotland. Made using unpasteurized milk of Ayrshire cows, it is named after a small village near Lanark in the Clyde Valley. An aged Dunsyre Blue has chunky blue-green moulds intercepting the smooth, creamy ...
Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ...
Cuajada originated from Spain. The word 'Cuajada' means 'curdled' in Spanish. Famous in the north-eastern regions of Spain, earlier it was made from ewe's milk, but it is industrially made from cow's milk at present. During preparation, raw warmed milk is blended with rennet or plant extract, and ...
Coulommiers cheese is named after 'Coulommiers' commune in the Seine-et-Marne department from France, as this is the place where it was produced for the first time! Though the cheese is very similar to Brie and has every characteristic of Brie, it is not as popular as Brie. Coulommiers ...
Cold Pack cheese is produced by blending two or more varieties of fresh and aged natural cheese without the aid of heat. This cheese is also known as club cheese, comminuted cheese, or crock cheese. The appearance of Cold Pack is similar to natural cheese. Its texture is soft, creamy and ...
Chaource is a soft cheese made from cow's milk in the village of Chaoruce, France. It has a soft-ripened, creamy and a little bit crumbly texture. Surrounded by a white Penicillium candidum rind, it takes 2-3 months to ripen completely. Many people like to eat young Chaource, when its rind is ...
