Search

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A processed type of cheese that is semi-soft and elastic textured. It is made into a round dowel-like rod that may be slightly wavy in appearance.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.