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Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p.667. ISBN 978-0-19-933088-1 . Retrieved 29 December 2019. Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. A percentage score is given to a cheese calculated by dividing the weight of the fat content in the cheese by the weight of the cheese minus water content and then multiplying by 100. Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. [98] [99] Often mistaken for "Oaxaca cheese." [100]
Typically aged for less than three months, Dolce Gorgonzola is soft, creamy, and almost spreadable cheese. Secondly, much smaller amounts of bacterial cultures (lactic acid) are added to Brie, giving it a lighter flavor. The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness. Gentry, A. (2015). Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans. Andrews McMeel Publishing, LLC. p.72. ISBN 978-1-4494-7049-4 . Retrieved 30 December 2019.
A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Moldova, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf. The cheese has an open texture and a mild taste similar to Feta but less salty. The French don’t have the monopoly on smelly cheeses, though – look out for Gloucestershire’s own Stinking Bishop, judged Britain’s smelliest cheese. It is washed in perry (made from the Stinking Bishop pear). It has appeared in Wallace & Gromit: The Curse of the Were-Rabbit and in the Monty Python Live (Mostly) version of the cheese shop sketch. Camembert’s creamy texture may mean it looks like the bad boy of the cheese board, but it contains less fat than some other cheeses (at around 23 per cent, 14 per cent saturated). Its salt levels are high (1.5g or more per 100g), so go easy on how much you eat. Deep fried camembert comes with even more fat.The origin of paneer is debated. Ancient Indian, Afghan- Iranian and Portuguese- Bengali origins have been proposed for paneer. [17] [18]
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