
	Where results make sense

Topic: List of cheeses

Related Topics

Taleggio cheese

Danish tilsit

Pecorino Romano cheese

Oka cheese

Edam cheese

List of French cheeses

Mizithra cheese

Bryndza

Cambozola cheese

Pizza cheese

Havarti cheese

Appenzeller cheese

Cabrales cheese

Red Windsor cheese

Manchego cheese

In the News (Tue 10 Nov 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Food-Info.net : A small overview of the most important world-wide cheeses (Site not responding. Last check: 2007-10-10)
		The outer layer is edible and the cheese is soft and creamy.
		Belgian soft cheese that is flavoured with tarragon, parsley, and chives.
		Not a cheese in the traditional sense as it is made with the whey of other cheeses.
	www.food-info.net /uk/dairy/cheese-list.htm (3515 words)

	List of French cheeses - Encyclopedia, History, Geography and Biography
		The following is a list of cheeses from France.
		A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG), listed alphabetically by nation, is at the Europa Agriculture site.
		List of French cheeses, Classification, Protected Designation of Origin, List of Protected Designation of Origin French cheeses, Other French cheeses include, See also, Quotes, French cheeses and Lists of foods.
	www.arikah.com /encyclopedia/List_of_French_cheeses (360 words)

	Saint Nectaire Cheese -- French Cheeses
		The cheese generally comes in wheels weighing approximately 1.5kg, each of which is made with 12 to 13 litres of milk.
		The cheese is pressed, which serves to give it a firm texture, then it is ripened in a cool place for approximately one week.
		Following this ripening, the cheese is further "matured" on a bed of rye straw for six more weeks, with regular turning and scraping of the rind.
	edinformatics.com /culinaryarts/food_encyclopedia/saint_nectaire.htm (168 words)

	List of Kosher Cheeses (Site not responding. Last check: 2007-10-10)
		Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals.
		Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made.
		With moderate salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds, which are what give aged cheeses their pronounced and interesting flavors.
	www.jewishrecipes.org /jewish-foods/cheese/index.html (424 words)

	List of cheeses - Wikipedia, the free encyclopedia
		This is a list of cheeses by place of origin.
		Limburger cheese, a soft white cheese with a very strong odor and flavor.
		Zipouro cheese (with grapelike liquor) - (Arachova, Thessaly)
	en.wikipedia.org /wiki/List_of_cheeses (188 words)

	Cheeses Recently Featured in Classes
		This raw sheep's and goat's milk cheese from Portugal's Beira Baixa has a yellowish paste, ranges in texture from medium-soft and slighty gooey to semi-hard, and has a tangy flavor with a hint of bitterness at the finish.
		Cabecou Feuille, a small disc of fresh goat cheese from the Perigord region of France, is dipped in plum brandy and sprinkled with coarse fl pepper before being wrapped in two chestnut leaves to mature.
		The Chabichou du Poitou is one of the older French cheeses.
	www.artisanalcheese.com /products.asp?dept=1077 (330 words)

	Roquefort Cheese -- French Cheeses
		Though the cheese is produced in a number of areas throughout the region, French law dictates that only those cheeses aged in the natural caves of
		The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold.
		A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick.
	www.cookingwithcolor.com /food_encyclopedia/roquefort_cheese.htm (361 words)

	Let's Eat Mexican ~ Mexican Cheeses
		Adapted from a Greek basket cheese, the milky and mild cheese has a texture similar to high-moisture mozzarella; softens with heat but does not melt; use in cooked dishes such as enchiladas or crumble over tacos or chili; can be sliced and fried.
		Melting cheese, similar to a mild cheddar or Monterey Jack; also known as queso menonita because it was introduced by the Mennonites.
		Mellow, firm cheese similar to a slightly aged Jack, with some nutty character; melts well; use in cooked dishes or as a snacking cheese.
	lynnescountrykitchen.net /mexican/cheeses.html (358 words)

	Welcome to the Vegetarian Cheese List Home Page
		Cheese can be made with or without rennet which is derived from the stomach tissue of a slaughtered calf.
		This list specifies those cheeses which are made without the use of rennet.
		Today more and more cheeses are made with “microbial enzymes” which are widely used in the industry because they are a consistent and inexpensive coagulant.
	cheese.joyousliving.com (275 words)

	Fork & Bottle: Best Cheese Information & Resources Lists and Links
		The Essex St. Cheese Co. are purveyors, both wholesale and retail, of Comté cheese, a French cow’s milk cheese from the Jura Mountains.
		Their list of cheese is extensive and their website is a great resource.
		Vermont Institute for Artisan Cheese - at the Univeristy of Vermont.
	www.forkandbottle.com /cheese/resources.htm (2092 words)

	vege-cheese
		Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses.
		Whey cheeses such as Ricotta are made as a by-product of other cheeses from the whey removed during pressing.
		Cheese is a good source of protein, calcium, zinc, and vitamin B12.
	www.hknet.org.nz /vege-cheese.html (4267 words)

	List of Cheeses
		A semi soft cheese made with the milk of Jersey cows that graze the seventy acres of permanent pasture and meadowland on the Sharpham Estates.
		A light creamy cheese whose unique flavour and character is enhanced from being wrapped in nettle leaves.
		Blended with cider and herbs to produce a cheese that as it matures, the garlic, chives, marjoram, basil, parsley and thyme infuse the cheese with delicate tangy flavours.
	www.parsonagefarm.plus.com /Shop.htm (1025 words)

	The Resident Cheesemonger \| Selling over 100 different varieties of cheese and stocking some of the most amazing ...
		Cheese gift selections pair cheeses with the appropriate accompaniments, a cheese spreader, and detailed cheese descriptions and instructions for serving.
		Cheeses can be selected by taste, type, texture, origin, or even for your health.
		Resident Cheesemonger offers one of the most extensive cheese varieties in the Seattle area, and we are committed to featuring Northwest and American cheesemakers.
	www.residentcheesemonger.com /catalog (225 words)

	grillboy.net » Cheese List
		It is aged minimally 3 months, which means that the cheese is produced from the milk of the summer season translating into a rich and flavorful cheese that may be a bit pungent to the nose and sharp and nutty on the tongue.
		This goat cheese from France, named after the town in Berry, is made in the shape of a pyramid with the top part cut off.
		It is a mild, creamy, soft-white cheese with an addition of crème fraîche in an oval shape with a smooth, velvety, pure penicillin rind.
	www.grillboy.net /?page_id=525 (595 words)

	Classification of cheeses (Site not responding. Last check: 2007-10-10)
		Three main characteristics are taken into account when grouping cheeses: the type of rind (bloomy, washed or artificial), the humidity content and the fat content.
		Cheeses with the highest humidity levels are fresh cheeses like cottage, while those on the opposite end of the humidity scale are hard-curd cheeses like Parmesan.
		The fat content of cheese plays a major role in determining the intensity of its flavour: the higher the fat content, the milder the flavour.
	www.metro.ca /conseil-expert/fromager/classification-fromages.en.html (274 words)

	Marin Cheese--Cheeses of Distinction (Site not responding. Last check: 2007-10-10)
		In Europe, this small white cheese enjoys a position of favor for the morning meal.
		Originated in Austria and named "Schlosskaese," or Castle Cheese, Schloss was a favorite of the House of Bismark.
		Often called the "queen of cheeses," this world famous cheese is legendary.
	www.marinfrenchcheese.com /cheese.html (343 words)

	Cheddar Cheeses
		Mild cheddar cheese is firm with a mild cheddar flavor.
		Sharp cheedar cheese is great for the table, snacks, and cooking.
		Extra sharp cheddar cheese is great for the table, snacks, and cooking.
	www.cheesecheesecheese.com /cheddarcheese1.html (303 words)

	Norman cheeses : List and map
		Unfortunately one of the first problems you must cope with is to determine the exact number of cheeses in Normandy...
		The production has changed a lot during the last ten centuries; many cheeses appeared, evolved, changed their names and sometimes disappeared.
		Here is an extract from a small document published in the city of Rouen in 1933 during the "Fête du ventre" (The Stomach Fair).
	www.fromages.org /fdn/fdn_carte_en.html (186 words)

	The Cheese List (Site not responding. Last check: 2007-10-10)
		This is a firm cheese with a strong, sharp flavour.
		This cheese is firm in texture and has a strong flavour with a decided bite.
		This is the basic cheese from which blue Stilton is made, with apricots adding a delicate flavour and maturing in 3-4 weeks.
	www.cambridge-camra.org.uk /ale/295/cheeses.html (521 words)

	Vacherin Cheese -- French Cheeses
		A Vacherin cheese is a cow's-milk (French vache, "cow") cheese, as a chevrotin is a goat's-milk cheese.
		Two main types of French or Swiss Vacherin cheeses exist.
		The other one, a firmer cheese, is called "Vacherin Fribourgeois".
	www.edinformatics.com /culinaryarts/food_encyclopedia/vacherin_cheese.htm (158 words)

	How to Cook Medieval - Cheese
		This list includes cheeses that were known during the Middle Ages and Renaissance, along with some 17th century varieties and a few modern cheeses that are acceptable period substitutes.
		This was apparently a semi-soft cheese, but not as soft as a ripe modern Brie: one period recipe says to grate it.
		It appears to be the same cheese that in France today is called fromage de gaing.
	www.godecookery.com /how2cook/howto02.htm (118 words)

	Zabar - A World of Fabulous Cheeses (Site not responding. Last check: 2007-10-10)
		Zabar's cheese department is a unique emporium offering cheese tastes from around the world.
		We carry the most common to the most exotic cheeses available; over 600 different types of cheese.
		We work with cheese producers from all over the world, including small farmhouses and large producers known and respected worldwide.
	broadway.zabars.com /live/default.asp?menuid=1236 (118 words)

	CHEESE.COM - All about cheese!.
		Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks.
		You can search the database of 654 cheeses by names, by country of origin, by kind of milk that is used to produce it, or by texture.
		The database includes information on most famous cheeses such as Cheddar, Camembert, Stilton or Parmesan, as well as rarities like Crotin du Chavignol.
	www.cheese.com (188 words)

	DeLaurenti :: Cheese and Deli - Specialty Food and Wine - Seattle Pike Place Market
		One of the first in Seattle to offer artisan and traditional cheeses from around the world, we at DeLaurenti Specialty Food and Wine pride ourselves on having the most complete selection of cheese anywhere.
		With over 250 cheeses offered, customers are sure to find what they are looking for or what they have enjoyed abroad.
		The cheese counter is the busiest place in the store, ensuring fresh, accurately ripened cheese is always available.
	www.delaurenti.com /deli/index.html (170 words)

	tastingmenu.com - July 2004 (Site not responding. Last check: 2007-10-10)
		A couple of months ago we started listing some of our favorite ingredients - cheeses, oils, etc. Since we just started the info there is still relatively sparse.
		We also had several tastes of cheese from the extensive cheese cart.
		They included a Tasmanian cheese, Roaring Forties a blue that's sweet and nutty but not overboard; a Lancashire that Debbie loved; the Clisson loved by Debdu, and the Jean Grogne which was buttery.
	www.tastingmenu.com /archive/2004/07-july.htm (3017 words)

	molly.com » making lists
		This is the list for my creditors or people who just want to bitch at me. The second list is the “Get a Clue List.” The third is.
		I think you are obsessed with lists, and perhaps it all stems from this issue of encoding lists rather than just using line breaks.
		Molly, make a list of all of the people you’re not going to talk to this year.
	www.molly.com /2004/07/31/making-lists (423 words)

	User:Mcroydon/List of amusing lists - Wikipedia, the free encyclopedia
		List of fictional dogs and of course the List of fictional cats
		List of fictional monkeys (not to be confused with List of fictional apes).
		List of songs with the name of a musical act in their title
	en.wikipedia.org /wiki/User:Mcroydon/List_of_amusing_lists (213 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Fondue Pot
		Fondue as we know it today originated in Switzerland as a way of using up hardened cheese and surviving the bitingly cold winters when fresh food was scarce.
		Today, we have the luxury of fresh cheese and freshly baked bread all year round, and we have a more varied selection of cheeses to drop into our fondue pots!
		For a list of cheeses that you'll want to try in this pot, visit our Fondue category on the left hand category menu.
	www.cheesesupply.com /product_info.php/products_id/295 (144 words)

	A renaissance of Western cheeses
		Although many of the cheeses we list are made in limited quantities, if they're not available locally, you can probably order them from the dairy or a specialty shop.
		Store soft-ripened cheeses in their original wrappers or wrap loosely in waxed paper (to prevent sweating), then enclose in plastic wrap or an airtight container.
		Semifirm to firm cheeses have less moisture than fresh or soft-ripened cheeses and can be aged for months to years.
	www.sunset.com /sunset/Premium/Food/1999/05-May/Cheese0599/CheeseVarieties0599.html (544 words)

Try your search on: Qwika (all wikis)