Search

A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A very popular Swedish cheese made from cow's milk. It has a pale yellow color with a soft supple texture containing many small holes throughout.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

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

A firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor. If authentically made, its taste may be somewhat salty.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

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

Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.