Arnott's Shapes Nacho Cheese - 160g

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DK Eyewitness Travel Guide Switzerland. Travel Guide. DK Publishing. 2017. p.261. ISBN 978-1-4654-6725-6 . Retrieved 28 December 2019. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life. This cheese is very similar to Indian Paneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.

Tara (6 September 2019). "Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review". Tara's Multicultural Table . Retrieved 10 December 2022. Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk.

Chicken Crimpy.

Not a dairy product, but a cheese analogue made from soybeans/soy protein. [122] Pictured is soy cheese manufactured to the consistency of a cream cheese. Brush over all the exposed pastry with egg wash to help them achieve a golden brown colour during cooking. Cheese and Bacon Turnover cooking temperature and time A Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. [8] [9] [10] [11] It has a high melting point and so can easily be fried or grilled. It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese. Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese. Beacon Fell traditional Lancashire (Protected Designation of Origin)– semi-soft cheese prepared with cow's milk that is produced in the region of Lancashire. [28]

Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. pp.435–436. ISBN 978-0-19-933088-1 . Retrieved 29 December 2019.A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica. Caldwell, Gianaclis (19 September 2012). Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers. Vermont: Chelsea Green Publishing. ISBN 978-1603583329.

Esrom, or Danish Port Salut cheese, is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids. Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk. The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture. Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.EU Protected Food Names Scheme — UK registered names, National application No: 01313 — Teviotdale Cheese". Defra, UK — Department for Environment Food and Rural Affairs. 21 July 2003. Archived from the original on 27 February 2014 . Retrieved 17 February 2012. Yenne, B. (2014). Beer: The Ultimate World Tour. Race Point Publishing. p.134. ISBN 978-1-62788-247-7 . Retrieved 29 December 2019. A wedge of unpasteurised West Country Cheddar cheese, made in Somerset (with Protected Designation of Origin.) Refrigeration, International Institute of (1970). "Bulletin: Annexe" . Retrieved 24 October 2016– via Google Books.

Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books A type of best semisoft cheese made of cow milk, produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.Smale, Will (21 August 2006). "Separating the curds from the whey". BBC Radio 4 Open Country . Retrieved 7 August 2007. Semi-soft cheeses, and the sub-group Monastery cheeses, have a high moisture content and tend to be mild-tasting. Well-known varieties include Havarti, Munster, Port Salut and Butterkäse. [ citation needed] Medium-hard cheese [ edit ]