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ricotta cheese - Glossary Search
Top 250 glossary terms found
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A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.
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.
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.
Top 250 glossary terms found
Displaying 241-250 | << Prev 20
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