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mozzarella cheese - Glossary Search
Top 250 glossary terms found
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A French cow's milk cheese that is off-white in color and has a savory outer layer that covers and interior area which is dryer and saltier.
A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.
A Swedish cow's milk cheese that has a firm texture and mild flavor. It is comparable to Danish Havarti with its distribution of small holes.
Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.
The aged version of the Greek cheese, Myzithra. It has a strong flavor and a firm texture, which makes it a good grating cheese.
A semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.
A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.
An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.
A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.
A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.
Top 250 glossary terms found
Displaying 241-250 | << Prev 20
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