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The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases paneer , queso fresco. Also known as Bucheron, this 4 pound goat log has a bloomy white rind, a creamy ring of soft runny cheese just beneath it, and a chalky, tangy interior. Edam , Gouda , Colby The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese. The important thing in purchasing Cheddar is to consider the age of the cheese. Same characteristics as English Cheddar. Made in 20 pound wheels. Pronounced hoo-stoh-LEE-pah, its name means "bread cheese" in Finnish. Flavor and odor compounds are less easily liberated when cold. A mellow sheep's milk cheese from the French Pyrenees characterized by herbal notes and a slightly oily texture. The main factor that controls cheese hardness is moisture content, which depends largely on the pressure with which it is packed into molds, and on aging time. Similar characteristics to Switzerland Emmental. The harder the cheese, the more pressure is applied. An unpasturized goat's cheese from Berry, it is soft to hard depending on the age.
A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese. Available plain or flavored with herbs. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. A white version of the famous British blue cheese, it is available plain or flavored with numerous candied or dried fruits. A soft, rindless cow's milk cheese from Dauphine, it is disk shaped wrapped in chestnut leaves and dipped in wine or eau-de-vie. It has an intensely rustic, nutty, fruity flavor. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step—either Lactobacilli or Streptococci. A firm texture with some small holes and a mild favor. A firm, fruity and nutty cheese from the French Alps. A mild cheese with a sweet, nutty flavor. Basically Stilton with orange food coloring. It is firm textured and sweet with strong hints of rosemary. Content double cream, goat, ewe and water buffalo Emmental Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly. It has a distinct thick gray-brown rind with a beige or straw colored paste. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. Munster is dark yellow with a strong flavor. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. The French eat Roquefort as a dessert cheese, although most Americans prefer it in salads or dips. Types Maccagno cheese is from Italy Berkswell cheese There are many types of cheese, with around different varieties recognized by the International Dairy Federation,  more than identified by Walter and Hargrove, more than by Burkhalter, and more than 1, by Sandine and Elliker. The same bacteria and the enzymes they produce also play a large role in the eventual flavor of aged cheeses. Its texture ranges from springy to firm and has a few scattered the size of cherries. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread. Similar characteristics to Switzerland Emmental. Fresh cheeses without additional preservatives can spoil in a matter of days.
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