Wednesday, August 11, 2010

www.चीसे.कॉम







www.cheese.com
Cheese Fact Sheet

No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.

Serving and Storage Tips
• Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
• Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
• Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
• Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
• Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
• Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
• Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
• Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
• Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.
Cheese by textures:
________________________________________
Please choose a texture:

• hard
• Pressed%2C%20uncooked
• Pressed%2C%20uncooked%20
• Semi-hard
• semi-soft
• soft
• soft%20centre%20with%20rind
• Soft%2C%20flowered
• Soft%2C%20flowered%20
• Soft%2C%20ripened
• Soft%2C%20washed
• Spotted
• Spotted%20
• Bleu de Termignon Alpage «
• ________________________________________

Bleu de Termignon is made from cow’s milk, in Savoy region. The cows are especially feed with high quality fodder. It has a brown layer which hides a delicate mountain flavour.

Country:
France

Milk:
Cow

Texture:
Spotted

Fat content: NP %
Cheese by countries:
Denmark
________________________________________
Click on the name of choice to see more details:
• Blue Castello
• Cream Havarti
• Danablu (Danish Blue)
• Danbo
• Danish Fontina
• Esrom
• Fynbo
• Havarti
• Maribo
• Molbo
• Mycella
• Saga
• Samso
Cheese by countries:
Holland
________________________________________
Click on the name of choice to see more details:
• Boeren Leidenkaas
• Dutch Mimolette (Commissiekaas)
• Edam
• Friesekaas
• Friesian
• Gouda
• Kernhem
• Leerdammer
• Leyden
• Maasdam
• Smoked Gouda
Cheese by countries:
Italy
________________________________________
Click on the name of choice to see more details:
• Asiago
• Bel Paese
• Bocconcini
• Bra
• Caciocavallo
• Caciotta
• Canestrato
• Casciotta di Urbino
• Castelmagno
• Crescenza
• Dolcelatte
• Fiore Sardo
• Fontal
• Fontina Val d'Aosta
• Formaggio di capra
• Fresh Mozzarella
• Fresh Ricotta
• Fresh Truffles
• Gorgonzola
• Grana
• Grana Padano
• Il Boschetto al Tartufo
• Mascarpone
• Mascarpone Torta
• Montasio
• Mozzarella
• Mozzarella di Bufala
• Mozzarella Fresh, in water
• Mozzarella Rolls
• Pannerone
• Parmesan (Parmigiano)
• Parmigiano Reggiano
• Pecorino
• Pecorino in Walnut Leaves
• Pecorino Romano
• Pressato
• Provolone
• Quartirolo Lombardo
• Ragusano
• Raschera
• Ricotta
• Ricotta Salata
• Romano
• Scamorza
• Sottocenare al Tartufo
• Taleggio
• Toma
• Toscanello
• Ubriaco
• Zanetti Grana Padano
• Zanetti Parmigiano Reggiano
Cheese by countries:
United States
________________________________________
Click on the name of choice to see more details:
• Acapella
• American Cheese
• Bergere Bleue
• Brick
• Capriole Banon
• Cheddar Clothbound
• Cojack
• Colby
• Colby-Jack
• Cold Pack
• Cougar Gold
• Crowley
• Cypress Grove Chevre
• Dry Jack
• Farmer
• Fresh Jack
• Grafton Village Cheddar
• Hubbardston Blue Cow
• Humboldt Fog
• Idaho Goatster
• Maytag Blue
• Monterey Jack
• Monterey Jack Dry
• Muenster
• Peekskill Pyramid
• Pepper jack
• Pinconning
• Plymouth Cheese
• Provel
• Shelburne Cheddar
• Sonoma Jack
• Swiss
• Texas Goat Cheese
• Tillamook Cheddar
Cheese by countries:
Australia
________________________________________
Click on the name of choice to see more details:
• Blue Vein (Australian)
• Bocconcini (Australian)
• Cottage Cheese (Australian)
• Feta (Australian)
• Gippsland Blue
• Grabetto
• Halloumy (Australian)
• Heidi Gruyere
• Jindi Brie
• Kervella Affine
• King Island Cape Wickham Brie
• King River Gold
• Mascarpone (Australian)
• Meredith Blue
• Mozzarella (Australian)
• Neufchatel (Australian)
• Polkolbin
• Provolone (Australian)
• Pyengana Cheddar
• Quark (Australian)
• Ricotta (Australian)
• Tasmania Highland Chevre Log
• Timboon Brie
• Tomme de Chevre
• Washed Rind Cheese (Australian)
• Woodside Cabecou
• Yarra Valley Pyramid
Cheese by countries:
Greece
________________________________________
Click on the name of choice to see more details:
• Anthoriro
• Feta
• Graviera
• Kaseri
• Kefalotyri
• Manouri
• Myzithra
• Xynotyro
Cheese by countries:
India
________________________________________
Click on the name of choice to see more details:
• Bandal
• Paneer
Cheese by countries:
New Zealand
________________________________________
Click on the name of choice to see more details:
• Airedale
• Barry's Bay Cheddar
• Evansdale Farmhouse Brie
• Four Herb Gouda
• Hipi Iti
• Jubilee Blue
• Kikorangi
• Mahoe Aged Gouda
• Meyer Vintage Gouda
• Port Nicholson
• Waimata Farmhouse Blue
• Whitestone Farmhouse
Cheese by countries:
Canada
________________________________________
Click on the name of choice to see more details:
• Canadian Cheddar
• Richelieu
Cheese by countries:
Israel
________________________________________
Click on the name of choice to see more details:
• Lebbene
Cheese by countries:
Cyprus
________________________________________
Click on the name of choice to see more details:
• Halloumi
• Halloumi «
• ________________________________________

It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.

Country:
Cyprus

Milk:
cow ewe and goat milk

Texture:
hard

Vegetarian cheeses:
Click on the name of choice to see more details:
• Abbaye de Belloc
• Acorn
• Airedale
• Ardrahan
• Basing
• Beenleigh Blue
• Berkswell
• Beyaz Peynir
• Bishop Kennedy
• Blue Rathgore
• Bosworth
• Boulette d'Avesnes
• Brick
• Brin
• Buffalo
• Button (Innes)
• Buxton Blue
• Caerphilly
• Cashel Blue
• Celtic Promise
• Coquetdale
• Corleggy
• Coverdale
• Croghan
• Crowdie
• Curworthy
• Cwmtawe Pecorino
• Cypress Grove Chevre
• Devon Blue
• Devon Garland
• Dry Jack
• Duddleswell
• Dunlop
• Dunsyre Blue
• Durrus
• Exmoor Blue
• Finn
• Flower Marie
• Four Herb Gouda
• Golden Cross
• Gospel Green
• Gubbeen
• Harbourne Blue
• Heidi Gruyere
• Hereford Hop
• Herriot Farmhouse
• Lairobell
• Lavistown
• Le Brin
• Leafield
• Llanglofan Farmhouse
• Loch Arthur Farmhouse
• Mahoe Aged Gouda
• Malvern
• Mascarpone
• Mascarpone Torta
• Maytag Blue
• Menallack Farmhouse
• Mihalic Peynir
• Mine-Gabhar
• Muenster
• Naboulsi
• Northumberland
• Olde York
• Orla
• Oxford Blue
• Paneer
• Pave d'Affinois
• Port Nicholson
• Quark
• Queso del Montsec
• Sage Derby
• Shelburne Cheddar
• Shropshire Blue
• Somerset Brie
• Sussex Slipcote
• Swaledale
• Tala
• Teifi
• Tillamook Cheddar
• Tymsboro
• Vulscombe
• Waterloo
• Wellington
• White Stilton
• Whitestone Farmhouse
• Wigmore
• Yarg Cornish
• Yorkshire Blue

Cheese by countries:
France
________________________________________
Click on the name of choice to see more details:
• Abbaye de Belloc
• Abbaye de Citeaux
• Abbaye du Mont des Cats
• Abondance
• Affidelice au Chablis
• Aisy Cendre
• Ambert
• Ami du Chambertin
• Anneau du Vic-Bilh
• Ardi Gasna
• Aromes au Gene de Marc
• Aubisque Pyrenees
• Autun
• Babybel
• Baguette Laonnaise
• Banon
• Beaufort
• Bethmale des Pyrénées
• Bethmale of the Pyrenees
• Bleu d'Auvergne
• Bleu de Gex
• Bleu de Laqueuille
• Bleu de Septmoncel
• Bleu de Termignon Alpage
• Bleu Des Causses
• Blue of Termignon
• Bougon
• Boule Du Roves
• Boulette d'Avesnes
• Boursault
• Boursin
• Bouyssou
• Brebis du Lavort
• Brebis du Lochois
• Brebis du Puyfaucon
• Bresse Bleu
• Brie
• Brie au poivre
• Brie de Meaux
• Brie de Melun
• Brie with pepper
• Brillat-Savarin
• Brin
• Brin d' Amour
• Briquette de Brebis
• Briquette du Forez
• Broccio
• Broccio Demi-Affine
• Brousse du Rove
• Buchette d'Anjou
• Butte
• Cabecou
• Cachaille
• Calenzana
• Camembert de Normandie
• Cantal
• Caprice des Dieux
• Carre de l'Est
• Cathelain
• Cendre d'Olivet
• Chabichou
• Chabichou du Poitou
• Chabis de Gatine
• Chaource
• Charolais
• Chaumes
• Chevres
• Chevrotin des Aravis
• Civray
• Coeur de Camembert au Calvados
• Coeur de Chevre
• Comte
• Coulommiers
• Crayeux de Roncq
• Crottin de Chavignol
• Crottin du Chavignol
• Cure Nantais
• Dauphin
• Delice des Fiouves
• Dreux a la Feuille
• Emental Grand Cru
• Epoisses de Bourgogne
• Esbareich
• Etorki
• Explorateur
• Figue
• Filetta
• Fin-de-Siecle
• Fleur du Maquis
• Fondant de Brebis
• Fontainebleau
• Fougerus
• Fourme d' Ambert
• Fourme de Haute Loire
• Fourme de Montbrison
• Frinault
• Fromage a Raclette
• Fromage Corse
• Fromage de Montagne de Savoie
• Fromage Frais
• Galette du Paludier
• Galette Lyonnaise
• Gaperon a l'Ail
• Gastanberra
• Goutu
• Grand Vatel
• Grataron d' Areches
• Gratte-Paille
• Greuilh
• Gris de Lille
• Guerbigny
• Ile d'Yeu
• L'Aveyronnais
• L'Ecir de l'Aubrac
• La Taupiniere
• La Vache Qui Rit
• Laguiole
• Langres
• Laruns
• Le Brin
• Le Fium Orbo
• Le Lacandou
• Le Roule
• Lingot Saint Bousquet d'Orb
• Livarot
• Lou Palou
• Lou Pevre
• Lyonnais
• Macconais
• Mamirolle
• Margotin
• Maroilles
• Mascares
• Matocq
• Metton (Cancoillotte)
• Mimolette
• Mixte
• Mont D'or Lyonnais
• Morbier
• Morbier Cru de Montagne
• Mothais a la Feuille
• Munster
• Murol
• Nantais
• Neufchatel
• Niolo
• Olivet au Foin
• Olivet Bleu
• Olivet Cendre
• Ossau Fermier
• Ossau-Iraty
• P'tit Berrichon
• Palet de Babligny
• Pas de l'Escalette
• Pate de Fromage
• Patefine Fort
• Pave d'Affinois
• Pave d'Auge
• Pave de Chirac
• Pave du Berry
• Pelardon des Cevennes
• Pelardon des Corbieres
• Perail de Brebis
• Petit Morin
• Petit Pardou
• Petit-Suisse
• Picodon de Chevre
• Pithtviers au Foin
• Poivre d'Ane
• Pont l'Eveque
• Port-Salut
• Pouligny-Saint-Pierre
• Pourly
• Pyramide
• Quatre-Vents
• Quercy Petit
• Raclette
• Reblochon
• Regal de la Dombes
• Rigotte
• Rocamadour
• Rollot
• Romans Part Dieu
• Roquefort
• Roule
• Rouleau De Beaulieu
• Rustinu
• Sainte Maure
• Saint-Marcellin
• Saint-Nectaire
• Saint-Paulin
• Salers
• Sancerre
• Selles sur Cher
• Soumaintrain
• Sourire Lozerien
• St. Agur Blue Cheese
• Tamie
• Taupiniere
• Tomme Brulee
• Tomme d'Abondance
• Tomme de Romans
• Tomme de Savoie
• Tomme des Chouans
• Tommes
• Touree de L'Aubier
• Tourmalet
• Trappe (Veritable)
• Trois Cornes De Vendee
• Trou du Cru
• Truffe
• Valencay
• Venaco
• Vendomois
• Vieux Corse
• Vignotte
Cheese by countries:
Germany
________________________________________
Click on the name of choice to see more details:
• Allgauer Emmentaler
• Bavarian Bergkase
• Beer Cheese
• Bergader
• Bierkase
• Bruder Basil
• Butterkase
• Cambazola
• Doppelrhamstufel
• Edelpilz
• Jermi Tortes
• Klosterkaese
• Quark
• Tilsit
• Weichkaese

Cheese by countries:
England
________________________________________
Click on the name of choice to see more details:
• Basing
• Bath Cheese
• Beenleigh Blue
• Berkswell
• Bosworth
• Buffalo
• Button (Innes)
• Buxton Blue
• Capricorn Goat
• Cerney
• Cheddar
• Cheshire
• Coquetdale
• Cornish Pepper
• Cotherstone
• Coverdale
• Curworthy
• Denhany Dorset Drum
• Derby
• Devon Blue
• Devon Garland
• Double Gloucester
• Double Worcester
• Duddleswell
• Emlett
• Exmoor Blue
• Finn
• Flower Marie
• Friesla
• Gloucester
• Golden Cross
• Gospel Green
• Harbourne Blue
• Herriot Farmhouse
• Lancashire
• Leicester
• Little Rydings
• Loddiswell Avondale
• Longhorn
• Marble Cheddar
• Menallack Farmhouse
• Northumberland
• Olde York
• Oxford Blue
• Red Leicester
• Sharpam
• Somerset Brie
• Spenwood
• Sraffordshire Organic
• Stilton
• Stinking Bishop
• Sussex Slipcote
• Swaledale
• Tala
• Tymsboro
• Tyning
• Vulscombe
• Waterloo
• Wellington
• Wensleydale
• White Stilton
• Wigmore
• Yorkshire Blue
• Cheddar «
• ________________________________________

The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

Country:
England

Milk:
cow milk

Texture:
semi-hard

Fat content: 48 %

Derby «
________________________________________

The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.

Country:
England

Milk:
cow milk

Texture:
hard

Fat content: 45 %
Stilton «
________________________________________

Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months.

Country:
England

Milk:
cow milk

Texture:
semi-hard

Fat content: 55 %

Cheese by types of milk:
________________________________________

• buffalo milk
• Camel
• Cow
• cow and buffalo milk
• cow and ewe milk
• cow and goat milk
• cow and reindeer milk
• cow ewe and goat milk
• cow milk
• cow or ewe milk
• Cow, Sheep, Goat
• ewe and camel milk
• ewe and goat milk
• ewe milk
• ewe or goat milk
• Goat
• goat milk
• Goats
• mare milk
• yak milk

Yorkshire Blue «
________________________________________

Yorkshire Blue is a traditional, vegetarian, blue cheese made from sheep's milk. This cheese was created by Judy Bell who used traditional methods dating back to the early Yorkshire cheeses of the eleventh century. There are several versions of the cheese depending on the maturation period. When young, the cheese is crumbly and flaky, but maturity brings softness and a more pronounced taste. The affinage usually takes eight to ten weeks and the fat content is 48%.

Country:
England

Milk:
ewe milk

Texture:
semi-hard

Fat content: 48 %
Cheese Recipes for Main Meal:
________________________________________
Please choose a recipe :

Recipe Name
• alfredo
asiago

• Baked Mac & Cheese
cheddar

• brie and turkey sandwich
brie

• Brie Stak
Brie

• Brussels Endivie
Leidse kaas

• cheese and salmon pastry
Riccotta, Parmesano

• Cheeseburgers
Parmesan + Cheese slices

• Chicken with Ham and Cheese
Parmesan Cheese

• Fish & Fumunda chip dip
Fumunda

• Ham and Cheese Veal Escalopes
Parmesan and Gruyere Cheese

• Moussaka
Ketalotiri Cheese

• Parmesan Chicken
Parmesan Cheese and Mozzarella

• Penne with Tuna and Mozzarella
Mozzarella Cheese

• Pizza with Four Cheeses
Cheddar Gorgonzola Mozzarella and%

• Port Hueneme Quesadillas
Cheddar


Alphabetical listing of cheeses:
________________________________________
Presented below is a list of all the cheeses present in our database. Click on the name of choice to see details.
• Abbaye de Belloc
• Abbaye de Citeaux
• Abbaye du Mont des Cats
• Abertam
• Abondance
• Acapella
• Ackawi
• Acorn
• Adelost
• Affidelice au Chablis
• Afuega'l Pitu
• Airag
• Airedale
• Aisy Cendre
• Allgauer Emmentaler
• Alverca
• Ambert
• American Cheese
• Ami du Chambertin
• Anejo Enchilado
• Anneau du Vic-Bilh
• Anthoriro
• Appenzell
• Aragon
• Ardi Gasna
• Ardrahan
• Armenian String
• Aromes au Gene de Marc
• Asadero
• Asiago
• Aubisque Pyrenees
• Autun
• Avaxtskyr
• Baby Swiss
• Babybel
• Baguette Laonnaise
• Bakers
• Baladi
• Balaton
• Bandal
• Banon
• Barry's Bay Cheddar
• Basing
• Basket Cheese
• Bath Cheese
• Bavarian Bergkase
• Baylough
• Beaufort
• Beauvoorde
• Beenleigh Blue
• Beer Cheese
• Bel Paese
• Bergader
• Bergere Bleue
• Berkswell
• Bethmale des Pyrénées
• Bethmale of the Pyrenees
• Beyaz Peynir
• Bierkase
• Bishop Kennedy
• Blarney
• Bleu d'Auvergne
• Bleu de Gex
• Bleu de Laqueuille
• Bleu de Septmoncel
• Bleu de Termignon Alpage
• Bleu Des Causses
• Blue
• Blue Castello
• Blue of Termignon
• Blue Rathgore
• Blue Vein (Australian)
• Blue Vein Cheeses
• Bocconcini
• Bocconcini (Australian)
• Boeren Leidenkaas
• Bonchester
• Bosworth
• Bougon
• Boule Du Roves
• Boulette d'Avesnes
• Boursault
• Boursin
• Bouyssou
• Bra
• Braudostur
• Breakfast Cheese
• Brebis du Lavort
• Brebis du Lochois
• Brebis du Puyfaucon
• Bresse Bleu
• Brick
• Brie
• Brie au poivre
• Brie de Meaux
• Brie de Melun
• Brie with pepper
• Brillat-Savarin
• Brin
• Brin d' Amour
• Brin d'Amour
• Brinza (Burduf Brinza)
• Briquette de Brebis
• Briquette du Forez
• Broccio
• Broccio Demi-Affine
• Brousse du Rove
• Bruder Basil
• Brusselae Kaas (Fromage de Bruxelles)
• Bryndza
• Buchette d'Anjou
• Buffalo
• Burgos
• Butte
• Butterkase
• Button (Innes)
• Buxton Blue
• Cabecou
• Caboc
• Cabrales
• Cachaille
• Caciocavallo
• Caciotta
• Caerphilly
• Cairnsmore
• Calenzana
• Cambazola
• Camembert de Normandie
• Canadian Cheddar
• Canestrato
• Cantal
• Caprice des Dieux
• Capricorn Goat
• Capriole Banon
• Caravane
• Carre de l'Est
• Casciotta di Urbino
• Cashel Blue
• Castellano
• Castelleno
• Castelmagno
• Castelo Branco
• Castigliano
• Cathelain
• Celtic Promise
• Cendre d'Olivet
• Cerney
• Chabichou
• Chabichou du Poitou
• Chabis de Gatine
• Chaource
• Charolais
• Chaumes
• Cheddar
• Cheddar Clothbound
• Cheshire
• Chevres
• Chevrotin des Aravis
• Chontaleno
• Civray
• Coeur de Camembert au Calvados
• Coeur de Chevre
• Cojack
• Colby
• Colby-Jack
• Cold Pack
• Comte
• Coolea
• Cooleney
• Coquetdale
• Corleggy
• Cornish Pepper
• Cotherstone
• Cotija
• Cottage Cheese
• Cottage Cheese (Australian)
• Cougar Gold
• Coulommiers
• Coverdale
• Crayeux de Roncq
• Cream Cheese
• Cream Havarti
• Crema Agria
• Crema Mexicana
• Creme Fraiche
• Crescenza
• Croghan
• Crottin de Chavignol
• Crottin du Chavignol
• Crowdie
• Crowley
• Cuajada
• Curd
• Cure Nantais
• Curworthy
• Cwmtawe Pecorino
• Cypress Grove Chevre
• Danablu (Danish Blue)
• Danbo
• Danish Fontina
• Daralagjazsky
• Dauphin
• Delice des Fiouves
• Denhany Dorset Drum
• Derby
• Dessertnyj Belyj
• Devon Blue
• Devon Garland
• Dolcelatte
• Doolin
• Doppelrhamstufel
• Dorset Blue Vinney
• Double Gloucester
• Double Worcester
• Dreux a la Feuille
• Dry Jack
• Duddleswell
• Dunbarra
• Dunlop
• Dunsyre Blue
• Duroblando
• Durrus
• Dutch Mimolette (Commissiekaas)
• Edam
• Edelpilz
• Emental Grand Cru
• Emlett
• Emmental
• Epoisses de Bourgogne
• Esbareich
• Esrom
• Etorki
• Evansdale Farmhouse Brie
• Evora De L'Alentejo
• Exmoor Blue
• Explorateur
• Farmer
• Feta
• Feta (Australian)
• Figue
• Filetta
• Fin-de-Siecle
• Finlandia Swiss
• Finn
• Fiore Sardo
• Fleur du Maquis
• Flor de Guia
• Flower Marie
• Folded
• Folded cheese with mint
• Fondant de Brebis
• Fontainebleau
• Fontal
• Fontina Val d'Aosta
• Formaggio di capra
• Fougerus
• Four Herb Gouda
• Fourme d' Ambert
• Fourme de Haute Loire
• Fourme de Montbrison
• Fresh Jack
• Fresh Mozzarella
• Fresh Ricotta
• Fresh Truffles
• Fribourgeois
• Friesekaas
• Friesian
• Friesla
• Frinault
• Fromage a Raclette
• Fromage Corse
• Fromage de Montagne de Savoie
• Fromage Frais
• Fruit Cream Cheese
• Frying Cheese
• Fynbo
• Gabriel
• Galette du Paludier
• Galette Lyonnaise
• Galloway Goat's Milk Gems
• Gammelost
• Gaperon a l'Ail
• Garrotxa
• Gastanberra
• Geitost
• Gippsland Blue
• Gjetost
• Gloucester
• Golden Cross
• Gorgonzola
• Gornyaltajski
• Gospel Green
• Gouda
• Goutu
• Gowrie
• Grabetto
• Graddost
• Grafton Village Cheddar
• Grana
• Grana Padano
• Grand Vatel
• Grataron d' Areches
• Gratte-Paille
• Graviera
• Greuilh
• Greve
• Gris de Lille
• Gruyere
• Gubbeen
• Guerbigny
• Halloumi
• Halloumy (Australian)
• Haloumi-Style Cheese
• Harbourne Blue
• Havarti
• Heidi Gruyere
• Hereford Hop
• Herrgardsost
• Herriot Farmhouse
• Herve
• Hipi Iti
• Hubbardston Blue Cow
• Humboldt Fog
• Hushallsost
• Iberico
• Idaho Goatster
• Idiazabal
• Il Boschetto al Tartufo
• Ile d'Yeu
• Isle of Mull
• Jarlsberg
• Jermi Tortes
• Jibneh Arabieh
• Jindi Brie
• Jubilee Blue
• Juustoleipa
• Kadchgall
• Kaseri
• Kashta
• Kefalotyri
• Kenafa
• Kernhem
• Kervella Affine
• Kikorangi
• King Island Cape Wickham Brie
• King River Gold
• Klosterkaese
• Knockalara
• Kugelkase
• L'Aveyronnais
• L'Ecir de l'Aubrac
• La Taupiniere
• La Vache Qui Rit
• Laguiole
• Lairobell
• Lajta
• Lanark Blue
• Lancashire
• Langres
• Lappi
• Laruns
• Lavistown
• Le Brin
• Le Fium Orbo
• Le Lacandou
• Le Roule
• Leafield
• Lebbene
• Leerdammer
• Leicester
• Leyden
• Limburger
• Lincolnshire Poacher
• Lingot Saint Bousquet d'Orb
• Liptauer
• Little Rydings
• Livarot
• Llanboidy
• Llanglofan Farmhouse
• Loch Arthur Farmhouse
• Loddiswell Avondale
• Longhorn
• Lou Palou
• Lou Pevre
• Lyonnais
• Maasdam
• Macconais
• Mahoe Aged Gouda
• Mahon
• Malvern
• Mamirolle
• Manchego
• Manouri
• Manur
• Marble Cheddar
• Marbled Cheeses
• Maredsous
• Margotin
• Maribo
• Maroilles
• Mascares
• Mascarpone
• Mascarpone (Australian)
• Mascarpone Torta
• Matocq
• Maytag Blue
• Meira
• Menallack Farmhouse
• Menonita
• Meredith Blue
• Mesost
• Metton (Cancoillotte)
• Meyer Vintage Gouda
• Mihalic Peynir
• Milleens
• Mimolette
• Mine-Gabhar
• Mini Baby Bells
• Mixte
• Molbo
• Monastery Cheeses
• Mondseer
• Mont D'or Lyonnais
• Montasio
• Monterey Jack
• Monterey Jack Dry
• Morbier
• Morbier Cru de Montagne
• Mothais a la Feuille
• Mozzarella
• Mozzarella (Australian)
• Mozzarella di Bufala
• Mozzarella Fresh, in water
• Mozzarella Rolls
• Muenster
• Munster
• Murol
• Mycella
• Myzithra
• Naboulsi
• Nantais
• Neufchatel
• Neufchatel (Australian)
• Niolo
• Nokkelost
• Northumberland
• Oaxaca
• Olde York
• Olivet au Foin
• Olivet Bleu
• Olivet Cendre
• Orkney Extra Mature Cheddar
• Orla
• Oschtjepka
• Ossau Fermier
• Ossau-Iraty
• Oszczypek
• Oxford Blue
• P'tit Berrichon
• Palet de Babligny
• Paneer
• Panela
• Pannerone
• Pant ys Gawn
• Parmesan (Parmigiano)
• Parmigiano Reggiano
• Pas de l'Escalette
• Passendale
• Pasteurized Processed
• Pate de Fromage
• Patefine Fort
• Pave d'Affinois
• Pave d'Auge
• Pave de Chirac
• Pave du Berry
• Pecorino
• Pecorino in Walnut Leaves
• Pecorino Romano
• Peekskill Pyramid
• Pelardon des Cevennes
• Pelardon des Corbieres
• Penamellera
• Penbryn
• Pencarreg
• Pepper jack
• Perail de Brebis
• Petit Morin
• Petit Pardou
• Petit-Suisse
• Picodon de Chevre
• Picos de Europa
• Pinconning
• Piora
• Pithtviers au Foin
• Plateau de Herve
• Plymouth Cheese
• Podhalanski
• Poivre d'Ane
• Polkolbin
• Pont l'Eveque
• Port Nicholson
• Port-Salut
• Postel
• Pouligny-Saint-Pierre
• Pourly
• Prastost
• Pressato
• Prince-Jean
• Processed Cheddar
• Provel
• Provolone
• Provolone (Australian)
• Pyengana Cheddar
• Pyramide
• Quark
• Quark (Australian)
• Quartirolo Lombardo
• Quatre-Vents
• Quercy Petit
• Queso Blanco
• Queso Blanco con Frutas --Pina y Mango
• Queso de Murcia
• Queso del Montsec
• Queso del Tietar
• Queso Fresco
• Queso Fresco (Adobera)
• Queso Iberico
• Queso Jalapeno
• Queso Majorero
• Queso Media Luna
• Queso Para Frier
• Queso Quesadilla
• Rabacal
• Raclette
• Ragusano
• Raschera
• Reblochon
• Red Leicester
• Regal de la Dombes
• Reggianito
• Remedou
• Requeson
• Richelieu
• Ricotta
• Ricotta (Australian)
• Ricotta Salata
• Ridder
• Rigotte
• Rocamadour
• Rollot
• Romano
• Romans Part Dieu
• Roncal
• Roquefort
• Roule
• Rouleau De Beaulieu
• Royalp Tilsit
• Rubens
• Rustinu
• Saaland Pfarr
• Saanenkaese
• Saga
• Sage Derby
• Sainte Maure
• Saint-Marcellin
• Saint-Nectaire
• Saint-Paulin
• Salers
• Samso
• San Simon
• Sancerre
• Sap Sago
• Sardo
• Sardo Egyptian
• Sbrinz
• Scamorza
• Schabzieger
• Schloss
• Selles sur Cher
• Selva
• Serat
• Seriously Strong Cheddar
• Serra da Estrela
• Sharpam
• Shelburne Cheddar
• Shropshire Blue
• Siraz
• Sirene
• Smoked Gouda
• Somerset Brie
• Sonoma Jack
• Sottocenare al Tartufo
• Soumaintrain
• Sourire Lozerien
• Spenwood
• Sraffordshire Organic
• St. Agur Blue Cheese
• Stilton
• Stinking Bishop
• String
• Sussex Slipcote
• Sveciaost
• Swaledale
• Sweet Style Swiss
• Swiss
• Syrian (Armenian String)
• Tala
• Taleggio
• Tamie
• Tasmania Highland Chevre Log
• Taupiniere
• Teifi
• Telemea
• Testouri
• Tete de Moine
• Tetilla
• Texas Goat Cheese
• Tibet
• Tillamook Cheddar
• Tilsit
• Timboon Brie
• Toma
• Tomme Brulee
• Tomme d'Abondance
• Tomme de Chevre
• Tomme de Romans
• Tomme de Savoie
• Tomme des Chouans
• Tommes
• Torta del Casar
• Toscanello
• Touree de L'Aubier
• Tourmalet
• Trappe (Veritable)
• Trois Cornes De Vendee
• Tronchon
• Trou du Cru
• Truffe
• Tupi
• Turunmaa
• Tymsboro
• Tyn Grug
• Tyning
• Ubriaco
• Ulloa
• Vacherin-Fribourgeois
• Valencay
• Vasterbottenost
• Venaco
• Vendomois
• Vieux Corse
• Vignotte
• Vulscombe
• Waimata Farmhouse Blue
• Washed Rind Cheese (Australian)
• Waterloo
• Weichkaese
• Wellington
• Wensleydale
• White Stilton
• Whitestone Farmhouse
• Wigmore
• Woodside Cabecou
• Xynotyro
• Yarg Cornish
• Yarra Valley Pyramid
• Yorkshire Blue
• Zamorano
• Zanetti Grana Padano
• Zanetti Parmigiano Reggiano

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