CHEESE
According
to legend, cheese was first made accidentally by a traveling shepherd, who
carried milk in a pouch made from the stomach of a sheep. The combination of
heat of the sun with the enzyme rennin present in the lining of the stomach
curdled/separated milk into curd (a soft mass or junket) and whey. Curds are
coagulated proteins (casein) known as cheese. This soft mass containing protein
and fat was then drained to remove the excess liquid or whey and dried in the
sun to form a harder mass which could be eaten fresh or salted and stored for
later use when the food supplies were less plentiful.
DEFINITION
Cheese
may be defined as “the fresh or matured product made by coagulating any or a
combination of any of the following substances, namely milk, cream, skimmed
milk, partly skimmed milk, concentrated milk, reconstituted dried milk and
butter milk, and then partially draining the whey, resulting from any such
coagulation”.
Cheese
Making is a very convenient method for converting a considerable part of the
milk nutrients into a product that is less bulky, will keep well, is of a high
nutritive value and is palatable and easily digestible.
There
are over 400 varieties of cheese listed as being made in different parts of the
world. They are made from a variety of different milks from animals like cow,
sheep, goat, buffalo and others, by different methods of manufacture, are
ripened for different periods of time in different conditions and are made in
different sizes from a few ounces to the very large size of 70 lbs or more.
They will also differ by colour, texture, hardness, odour and taste.
Classification
of Cheeses
Cheese
may be classified under one or a combination of the following:
The
Country of origin
It
is helpful to be able to classify cheese in this way, so that cheeses from
different countries may be featured on the menu or cheese board of a
restaurant.
The method of
manufacture
This
system of classification is based on how the cheese has been manufactured,
which in-turn determines the type of cheese produced. This classification
identifies six main groups of cheeses – hard, semi-hard, soft, surface mould,
surface slime and blue-veined (i.e. internal mould and includes acid coagulated
cheeses). The important features in the manufacture of cheeses are:
1.
The type of milk being used.
2.
Whether the milk is ripened or not.
3.
Whether rennet is added or not.
4.
Whether the curd is scalded (stirred) or not.
5.
Whether the cheese is pressed or not.
General
aspects
The
general appearance of a traditionally made cheese is important for the
recognition of it. Cheese is recognized by:
1. Size
Traditionally,
cheeses have always been made of the same size and shape; hence easily
recognizable e.g. English Cheddar is usually made in the shape of a small drum
being 13” high and 11” in diameter. The English Leicester is usually made in
the shape of a wheel being 4” high and 18” in diameter.
2. Colour
The
colour of the cheese–internally and externally–is another point of recognition
e.g. the English Stilton has a wrinkled brown coat and a blue-veined
creamy-white body. The Dutch Edam has a red wax coat and a rich straw coloured
body.
3. Flavour
The
flavour of the cheeses, when fully mature, is quite standardized, although only
minor changes in the manufacture can affect the flavour considerably. The basic
aspects of flavour such as cheese being mild, very rich, salty and tangy are
usually quite evident to most people, but the description given by the cheese
makers like “slightly nutty”, “mildly fruity” etc. needs experience to
appreciate.
4. Texture
This
is seen when examining the cut surface of a cheese and in greater detail, when
cutting a portion of the cheese. Typical textures are hard, semi-hard,
semi-hard with gas holes, rubbery, close, loose and crumbly, buttery and open.
Moisture
content
Soft
: Above 40-80% (e.g. in Camembert).
Hard
: 20-40% (e.g. in Stilton).
Ripening
Cheeses
are classified on the basis of ripening as Mild or Strong, Bacterial or Mould.
The
main classes of cheese are as under:
•
Unripened soft cheese (e.g. Cottage cheese, Cream cheese, Neufchatel).
•
Ripened soft cheese in moulds by bacteria (e.g. Brie and Camembert).
•
Semi-hard, ripened by bacteria (e.g. Gorgonzola, Roquefort and Stilton).
•
Very hard cheese without gas holes (e.g. Cheddar, Edam, Gouda and Cheshire).
•
Very hard cheese with gas holes (e.g. Gruyere, Swiss cheese).
Manufacture
Basically
cheese is made by forming a curd by the action of the enzyme rennin, or acid,
upon pasteurized milk. This curd is then ripened by enzymes produced by the
addition of a culture of microorganisms. During ripening, the constituents of
the curd are modified to produce characteristic flavours and textures.
Heating the
milk
The
temperature should not be less than 10°C and should not exceed 65°C. The
optimum temperature is 37°C (At 10°C, the cheese will be soft, while at 65°C,
the cheese will be hard).
Curd formation
This
is brought about by the addition of rennet (rennin), curd or lactic acid
producing bacteria (Suitable cultures of microorganisms may be added at this
stage to bring about ripening or souring of the milk).
This
mixture may be held at varying temperatures during what is known as “setting”
period which is 20-26°C (70-80°F) for soft cheeses and 30-32°C (86-90°F) for
hard cheeses.
The
setting temperature, the quantity of rennet added and the amount of acid
produced by the microorganisms largely govern the rate at which the curd and
whey separate, and also affect the texture of the curd.
Cutting the
curd
The
curd is then cut to remove moisture. Then the whey is separated – finer the
curd is cut, greater is the whey separation.
Cooking the curd
Coking
the curd helps in the removal of whey. The curd begins to compact and become
elastic, rather than crumbly. During heating, the lactic producing bacteria
increase. Higher the temperature, firmer the cheese becomes e.g. Cheddar
becomes firm at a temperature of 38°C (100°F).
Separating the
curd
All
excess whey is finally removed from the curd.
Curd piling
The
curd is cut into blocks and piled up. This allows the curd to form a solid mass
and further development of the starter culture. The curd begins to develop
characteristic properties of texture and flavour.
Milling and
Salting
The
now-dry curd is milled into small fragments and salt is added – either as fine
salt or brine solution (Sometimes in aqueous solution which permits homogenous
absorption). Salting influences many factors–flavour, moisture content and
texture; also checks lactic acid formation by inhibiting acid producing
organisms (also reducing risk of spoilage) and at the same time permits the
development of specific ripening microorganisms.
Pressing the
curd
Pressing
the curd gives cheese its characteristic shape and texture. This cheese is
called “Green cheese (Immature cheese)”.
Maturing
(Ripening)
In
this stage, the green or immature cheese develops the characteristic texture
and flavour of its variety. The green cheese is placed in well ventilated rooms
on racks. The temperature is maintained at 13°C and at a humidity of 80-90%.
Then the bacteria, moulds etc. are added to bring about changes. The fresh
cheese is covered with wax or other things to prevent the moisture loss.
Ripening
is a change in the physical as well as chemical properties such as aroma,
flavour, texture, composition etc. which occur between the time of
precipitation of the curd and the time when the cheese develops its
characteristics. Ripening is the process that converts freshly made curds into
distinctive, flavourful cheese. This ripening is brought about by certain
bacteria or moulds that are introduced during manufacture. Much of a final
cheese’s final character is determined by the kind of ripening agent and the
way it acts on the cheese. Cheeses can be classified by the kind of ripening
agent and whether it ripens from inside or outside. Some examples include:
1.
Bacteria ripened (from inside) : Cheddar, Swiss, Gouda, Parmesan etc.
2.
Bacteria ripened (from outside) : Limburger, Liederkranz etc.
3.
Mould ripened (from inside) : Blue cheeses inc. Roquefort, Stilton etc.
4.
Mould ripened (from outside) : Brie, Camembert, St. Andre etc.
5.
Unripened : Cottage cream, Baker’s cheese etc.
Following
changes take place during ripening:
1.
Lactose is converted to lactic acid.
2.
Proteins are broken down to simpler components–amino acids.
3.
Fats are converted to fatty acids.
4.
CO2 is formed that produces holes, as in Emmental cheese.
5.
Development of aroma/flavour.
6.
Change in colour.
7.
Change in texture–hard to soft–due to the action of bacteria or moulds (Brick –
Bacteria, Stilton and Roquefort–Mould etc.).
Characteristics
The
characteristics of the cheese depend upon the following factors:
1.
Type of milk or milk fractions used (The percentage of fat present in the milk
has an effect of the quality of the cheese produced. A low percentage of fat
will produce a hard leathery type of cheese, whereas a high percentage of fat
will produce a soft smoother cheese).
2.
Temperature (High gives hard, while low gives soft cheese).
3.
Acidity (Putrefactive bacteria, amount of lactic acid produced).
4.
Humidity (It controls the growth of moulds).
5.
Type of precipitation agent used in coagulating the milk.
6.
Pressure used to remove the moisture.
7.
Salt (Amount of salt added affects the growth of bacteria. It also acts as a
preservative.)
8.
Time of ripening.
9.
Rennet will produce more elastic curd.
10.
Light (whether exposed to sunlight or not).
11.
Size of mold in which the cheese is made.
12.
Type of microorganisms used.
Processed
Cheese
Processed
cheese is obtained by mixing green cheese with cured cheese of the same type,
or blending different varieties of cheeses and then treating with heat and
adding suitable emulsifying agent to it. Salt, acids, flavouring, colour etc.
are also added and heated to approximately 65°C. When cheese is heated, further
ripening is prevented. This processed cheese will be very mild. Processed
cheese is a uniform product that doesn’t age or ripen like natural cheese.
Thus, it keeps very well. It is usually very mild in flavour and has a gummy
texture. Because of its melting quality and low price, it is often used in
cooking.
The
term “American Cheese” usually refers to processed cheese. Processed cheese
food and processed cheese spread contain a lower percentage of cheese and more
moisture than cheese.
Modification
of the same processed cheese without heating and pasteurizing, but simply
ground and mixed with flavourings and seasonings, to a spreading consistency,
is known as “cold pack” or “club cheese”. In this, further ripening will take
place. Processed cheese is very common; since it can be sliced and blended
easily with other ingredients of the recipe.
Cooking of
Cheese
Cheese
is a protein food and like all other proteins, it is toughened by heat easily. All
cheese dishes should be cooked at low temperatures, whatever the dish is.
Whenever possible, cheese should be melted in a double boiler or chaffing dish,
rather than over direct heat. When cheese is melted, it is cooked. Overcooking
will produce some toughening effect as cooking at too high heat. Grate or chop
cheese finely and dilute with some kind of starchy food such as flour,
breadcrumbs, macaroni etc. will help in cooking properly. Adding a small pinch
of sodium bicarbonate will soften cheese and prevent stringiness as well as
makes it more digestible.
Cook
by moist heat, whenever possible, or at least see that there is some moisture
included in the dish. Where and when possible, add cheese only at the last
moment to prevent overcooking.
Selection
The
following points should be taken into consideration while selecting cheese:
1.
The rind of the cheese should not have mildew or fungi on it.
2.
There shouldn’t be an over-strong smell emanating from the cheese.
3.
Semi-hard, hard and blue-veined cheeses, when cut, should not appear dry.
4.
Soft and processed cheese, when cut, should not be watery; nor should be of a
delicate creamy consistency.
Storage
All
cheeses should be eaten fresh and in their prime conditions. For this, they
must be stored correctly so that they reach the customer in a good condition,
with a full flavour. Cheeses should be wrapped in separate clean polythene bags
to prevent their drying out, and then stored at a temperature of 5-10°C
(40-50°F). Before being served, the cheeses should be removed from the bags and
placed in a room at normal temperature in order to have the full flavour
maximized. Particular care must be taken for soft cheeses e.g. Brie, Camembert
etc. as they can soon become over-ripe and unacceptable. Even hard and
semi-hard cheese must be stored at low temperatures to avoid deterioration.
Store cheese in their original wrapper, once they are opened and cut; cover
with moist cloth or aluminium foil or plastic wrap to avoid drying out. The
very hard cheeses like Parmesan and unprocessed cheeses don’t need to be
refrigerated and may be kept in a clean, cool, dry storeroom. Blue cheeses
require a lower temperature of around 4°C (38°F) and a higher relative humidity
of 80%. Normally cheese should not be allowed to become dry and crumbly. Small
pieces, weighing 1 pound or less of certain varieties like Brick, Camembert,
Edam, Cheddar etc. can be frozen for 6-8 weeks. In general, the firmer and more
aged the cheese, the longer it will keep.
Uses of Cheese
1.
As a cheese course for lunch or dinner. (The cheese would be served to a
customer on a cheese board containing U.K. cheeses only, French cheeses only or
a variety of U.K. and continental cheeses. Serve cheese at room temperature as
only at room temperature will the full flavours develops).
2.
As a feature item on a cold buffet.
3.
As a cooking cheese:
a.
To add to a basic cream sauce to make a cheese sauce.
b.
To serve as an accompaniment to soups and farinaceous dishes.
c.
To serve sprinkled on dishes to be gratinated.
d.
To serve on toast e.g. grilled, Welsh rarebit etc.To include in salads, snacks
etc.
CHEESE AND
NUTRITION
Cheese
is one of the most highly concentrated of all protein foods. It is also readily
digested. Experiments have shown that 90-99% of all cheese is digested. It is
also a complete protein. Since approximately 10 liters of fluid milk is
required to make 1 kg of cheese, cheese contains many of the nutrients of milk
in highly concentrated form – milk proteins, fats, fat soluble vitamins and
minerals.
Whole
milk cheese contains the same properties as milk. Certain cheese such as blue
veined are made out of skim milk and are therefore less nutritious.
Normally
cow’s milk is used to make cheese, but certain well known cheeses are made from
goat’s milk. The texture of the cheese from goat’s milk differs slightly from
that of cow’s milk. It is more crumbly. Sheep’s milk can also be used. The
quality of cheese depends to a great extent on the breed and the condition of
the animal and the fodder given to it. Cheshire cheese is said to owe its fine
flavour to the wild radish, on which the cow feeds, and its special nature is
due to the mineral in the soil. Cheshire cheese, therefore, can’t be made in
any other place as Cheddar cheese can.
Certain
cheeses develop a blue vein on maturing. This is sometimes a purely natural
development, often sporadic and unpredictable. Sometimes, fresh cheese is
inoculated with pieces of blue cheese to catch the mould by contact. In some
cases, special bacilli are introduced. The mould is sometimes strengthened by
brushing the cheese clean while the skin is soft, dipping it in whey and then
rubbing it slightly with butter. This is done once a day for 10-20 days.
Sometimes, cheese is pierced with a copper wire.
Glossary of
Cheese terms
I.
Acid,
Acidity: A description of a pleasant tang; it can be a defect if too
pronounced.
II.
Ammoniated:
A term describing cheese smell of ammonia; a condition that afflicts the rinds
of over-ripe cheese. A hint of ammonia is not necessarily objectionable.
III.
Annatto:
A yellow-orange dye extracted from the seeds of a South American plant; used to
colour such cheese as Cheddar, Edam etc.
IV.
Bloomy
rind: The white fleecy rind that develops on certain surface of ripened cheese
like Brie, Camembert etc. It is formed by spraying of the surface of the cheese
with spores of penicillium candidium, while it is curing.
V.
Chevres:
The French term for Goat cheese.
VI.
Gummy:
A negative term used to describe an over-plastic texture, as well as over ripe
rinds that have become sticky or gooey. Gumminess is undesirable in any
context.
VII.
Salty:
Most cheeses have some degree of saltiness; those lacking in salt are said to
be dull or flat. Pronounced saltiness is characteristic of some cheeses, but
over saltiness is a defect.
VIII.
Springy:
A descriptive term for cheese with a resilient texture that springs back when
gently pressed. Ripe or neatly ripe soft–ripened varieties should be springy.
Brief
description of some well known Cheese
Fresh
and Soft Cheese
- Ricotta
An Italian fresh, Unripened cheese, made from the whey of cow’s milk. It is
smooth and mild tasting, and used in a variety of sweet and savoury dishes
including pizzas.
- Curd
cheese “Curd” is the general term given to all unripened cheeses made from the
separated curds of cow’s or goat’s milk. It is used in cheese cakes and sweet
and savoury fillings. It is also a popular base for dips and spreads.
- Cottage
cheese A lumpy, mild tasting curd cheese, often containing cream.
- Mozzarella
An Italian unripened curd cheese, originally made from buffalo’s milks, but now
obtained exclusively from cow’s milk. It is soft cheese with a rather moist
texture. It has a mild, creamy taste and is widely used as a cooking
cheese-pizza, lasagna and toasted sandwiches.
- Colwick
A traditional cow’s milk cheese from England. Usually sold unsalted to be
served as a dessert, but can be salted and used as a savoury cheese.
- Coulommiers
A French cheese made from cow’s milk. This, like Brie and Camembert, has a
white rind and a soft interior. It is rich and creamy tasting and is usually
made in small wheel shapes. It is a popular cheese for desserts and snacks.
- Brie
A French soft cheese made from cow’s milk. It has a creamy fruity taste and is
delicious in snacks and as a filling for brioche. It is made in large, flat
wheel shapes and there are many varieties. The thin crust is edible.
- Camembert
This world famous French cheese is made from cow’s milk and there are several
varieties. It has a distinctive taste which varies from mild to pungent as it
ages. An excellent dessert and snack cheese, it is made in small cylindrical
shapes, which means that it can be brought as an individual cheese.
- Tomme
au raisin A French cheese made from cow’s milk and covered with grape pulp,
skin and pips. The word “Tomme” is simply a dialect word for cheese from the
Savoie region of France and there are many varieties. They usually have a
fairly pronounced flavour and make excellent dessert cheeses. They are produced
in small drum shapes.
- Cream
cheese A fresh, unripened cheese made from cow’s milk and usually foil wrapped.
- Petit
Munster A cow’s milk cheese from Alsace. Traditionally thought of being of as
being French in origin, though there are several German varieties. It is made
in wheel shapes and is good for snacks.
- Boursin
aux fines herbes A variety of Boursin coated with crushed black peppercorns
which give the cheese a spicy taste, complementing its creamy interior.
- Caboe
A Scottish double cream cheese (with 60% fat) made from cow’s milk and rolled
in oat meal. It has a fairly sweet flavour and goes well with fresh fruit.
- Feta
A soft Greek cheese usually made from ewe’s milk (sometimes from goat’s milk).
It has a sharp and salty taste and is used in savoury stuffing and salads.
Semi-hard
Cheese
- Manchego
Spain’s most famous cheese; this is made from ewe’s milk and has a creamy, firm
textured interior, which sometimes has holes. It is strong tasting and ideal
for snacks.
- Dunlop
A Scottish cheese made from cow’s milk; this is a Cheddar-type cheese with a
rather bland, butter taste. In Scotland, it is often eaten with buttered
oatcakes; otherwise it is a good snack cheese and is ideal for toasting.
- Port
Salut A French rinded cheese made from cow’s milk; it is good for desserts and
snacks.
- Cabrales
Traditionally a goat’s milk cheese (though there are now ewe’s milk varieties),
it is from the mountain regions of northern Spain. Made in cylinder shapes, it
has a strong, pronounced taste and makes a good snack cheese.
- Monterey
Jack A Cheddar-type cheese, originating in Monterey, California, but now, also
made in other parts of America. It is made from cow’s milk and has a rather
bland taste with a smooth open texture. It is used in snacks, sandwiches and in
recipes.
- Colby
A popular American Cheddar-type cheese from Colby, Wisconsin. It is a washed
curd cheese (If the curds are washed thoroughly in cold water, the moisture
content of the cheese is increased, making it mature more quickly). It is a
mild cheese with a slightly granular texture and is popular in snacks and
salads.
- Saint
Paulin A rinded French cheese made from cow’s milk, it can be bland or tangy,
depending on its degree of ripeness and is similar in taste to Port Salut. It
is a good snack and dessert cheese and is made in small wheel shapes.
- Tilsit
A firm textured cow’s milk cheese, originally from East Prussia, but now
produced all over Europe. It has a tangy taste, and is a good cheese for
desserts and sandwiches. It can be made either wheel or block shapes.
- Gjetost
A Norwegian whey cheese which can be made from either cow’s or goat’s milk.
Rather fudge-like in appearance and taste. It is used in sauces, desserts and
snacks.
- Double
Gloucester This cow’s milk cheese has a full flavour and is considered one of
the great English cheeses. It is good for desserts and snacks and is made in
cylinder shapes.
- Cheddar
England’s most famous cheese; this is made from cow’s milk and varies from mild
to very sharp. It is packaged in many shapes.
- Gruyere
This famous cow’s milk cheese from Switzerland is similar to Emmenthal in
appearance and nut like taste. Apart from being a good table cheese, it is much
used in fondues, sauces and quiches. It is made in large wheel shapes.
- Cantal
A cow’s milk cheese from France; it is often referred to as French cheddar.
Made in cylinder shapes. It is used in several regional dishes and is also a
good all-purpose table cheese.
- Lancashire
A mild tasting cow’s milk cheese from England. It melts well and thus lends
itself well to cooking (particularly toasting). It is made in cylinder or
blocks shapes and can be sold as wedges.
- Red
Cheshire A cow’s milk cheese from England. It has a crumbly texture and is
coloured with annatto dye. Its slightly salty taste makes it good snack cheese.
- Fontina
A cow’s milk cheese from the Piedmont region of Italy. It has a delicate nutty,
slightly smokey taste and is much used fro fonduta (an Italian version of
Spanish fondue) Bel Paese is also a very famous semi-soft cheese from Italy.
- Leyden/
Leiden A Dutch semi-hard cheese covered with a dark yellow rind and then with
red wax. It is made from whole or skimmed cow’s milk and contains caraway and
cumin seeds. It is made in cylinder shapes. It goes well with gin and cocktails
and makes a good snack cheese.
- Gouda
A world famous Dutch cheese made from cow’s milk, which can be eaten “fresh” or
matured. It is made in wheel shapes.
- Jarlsberg
A Norwegian cheese ranging from white to light yellow, with large holes
scattered throughout. It is made from cow’s milk and has a firm, buttery
interior and a mild, nutty taste. It is covered with a thick rind and then with
a yellow wax. It is used in landgang (the Norwegian version of a hero
sandwich).
- Edam
A famous Dutch cheese made from cow’s milk and sold in ball shapes, coated with
red wax.
- Raolette
A cow’s milk cheese from Switzerland with a mild, nutty taste. It gives its
name to a traditional toasted cheese dish.
- Leicester
An English cheese made from cow’s milk and coloured with annatto dye. Made in
cylinder shapes, it is a good snack cheese.
- Emmental
This famous Swiss cheese made from cow’s milk has a fairly sweet, nutty taste
and can be used as a basis for fondues and toasted snacks.
- Caerphilly
A cow’s milk cheese from Wales with a mild, slightly sour taste. Usually made
in cylinder shapes. It is a good snack and dessert cheese.
- Wensleydale
An English cheese made from cow’s milk. This is also made as a blue-veined
type. White Wensleydale is traditionally eaten with apple pie and is made in
cylinder and block shapes.
Hard,
Blue and Smoked Cheese
- Provolone
An Italian curd cheese made from cow’s milk. A popular cooking cheese, it is
often used in cannelloni and ravioli.
- Parmesan/
Parmigiano One of Italy’s best known cheeses. Parmesan is one of the grana or
granular types. It is cow’s milk cheese, made in large wheel shapes. When fully
matured, it is used for grating and cooking. The very best of all granas is
called Parmigiano Reggiano. It is the true Parmesan, is aged at least 2 years
and is very expensive.
- Sapsago/Green
Cheese/Schabziger
A Swiss cheese made from soured skimmed milk and whole milk. Sapsago is pale
green due to the presence of clover which is added to the curd. It is a hard
cheese which is normally grated before use, and makes a good all-purpose
cooking cheese.
- Pecorino
A hard Italian grana cheese made from sheep’s milk. Pecorino, when fully
matured, is used for grating in many pasta style dishes.
- Sbrinz
A Swiss grating cheese made from cow’s milk, this is a good all-purpose cooking
cheese, made in large wheel shapes.
- Gorgonzola
Italy’s most famous blue-veined cheese, gorgonzola is considered as one of the
best blue cheeses in the world. It has a strong and rich taste. It is good for
desserts, snacks and salad dressings and when grated and grilled, can be used
as a topping fro several foods.
- Smoked
Emmental Traditionally, made in long sausage shapes, it is used mainly as a
snack cheese.
- Roquefort
Considered by many to be the king of cheeses, Roquefort is a sheep’s milk
cheese from the Causes area in France. It is made in cylinder shapes and has a
rich, strong taste. It is used as a table cheese, and also in salad dressings.
- Mycella
A Danish cheese made from cow’s milk, Mycella has blue-green veins. It is
mainly used as a table cheese, but can also be used in salads and salad
dressings.
Blue
Cheese
- Bleu
de Bresse A French creamy blue-veined cheese made from cow’s milk. It is
soft-textured and has a rich taste. It is a good dessert cheese and is also
used in fromage cardinal, a blend of cheese and paprika.
- Dolcelatte
A Gorgonzola-type cow’s milk cheese from Italy. Made in cylinder shapes.
- Blue
Castello A Danish double cream soft textured cheese made from cow’s milk.
- Pipo
crem A popular French blue-veined cow’s milk cheese made in long cylinder
shapes.
- Fourme
d’ Ambert A French blue-veined cow’s milk cheese made in tall cylinder shapes.
- Danish
Blue (Danablu) A Danish cheese made from homogenized cow’s milk, it is soft
textured and creamy with a fairly strong taste, and makes a good dessert
cheese. It is made in wheel shapes.
- Blue
Stilton A semi-hard English blue-veined cheese made from cow’s milk, it comes
in tall cylinder shapes.
- Blue
Cheshire A worthy rival to Stilton, Blue Cheshire is an English semi-hard
cheese made from cow’s milk. It has a rich taste and is best served as a
dessert cheese. It is made in cylinder shapes.
- Bavarian
Blue A double cream, soft textured blue-veined cheese from West Germany. Made
from cow’s milk, it has a creamy texture and spreads well, making it good for
sandwiches. It is made in small wheel shapes.
- Blue
Shropshire A new arrival amongst blue cheeses and made, not in Shropshire,
England, rather in Scotland. It comes in cylinder shapes.
