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@tastebuddy

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Dernice Comune in Italy
Dernice is a comune in the Province of Alessandria in the Italian region Piedmont, located about 110 kilometres southeast of Turin and about 40 kilometres southeast of Alessandria.
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Dernice is a comune in the Province of Alessandria in the Italian region Piedmont, located about ...
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Manchego Cheese
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
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Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega...
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Havarti Cheese
Havarti or cream havarti is a semisoft Danish cow's milk cheese. It is a table cheese that can be sliced, grilled, or melted.
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Havarti or cream havarti is a semisoft Danish cow's milk cheese. It is a table cheese that can be...
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Stinking Bishop Cheese
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the south west of England. It is made from the milk of Gloucester cattle.
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Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts C...
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Caerphilly cheese Cheese
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners.
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Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphi...
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Emmental cheese Cheese
Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste.
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Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canto...
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Appenzeller cheese Cheese
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau.
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Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Swit...
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Gruyère cheese Cheese
Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères. In 2001, Gruyère gained the appellation d'origine contrôlée. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged, it tends to have small cracks that impart a slightly grainy texture.
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Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel...
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Grana Padano Cheese
Grana Padano is a cheese originating in the Po River Valley in northern Italy that is similar to Parmigiano-Reggiano cheese. There are fewer regulations governing its production.
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Grana Padano is a cheese originating in the Po River Valley in northern Italy that is similar to ...
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Durrus Farmhouse Cheese Cheese
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods.
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Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, a...
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Cantal cheese Cheese
Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal as well as in certain adjoining districts.
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Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more pa...
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Gorgonzola Cheese
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
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Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or ...
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Saint-Nectaire Cheese
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century.
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Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has b...
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Cabrales cheese Cheese
Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.
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Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain...
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Queso blanco Cheese
Queso blanco, literally white cheese in Spanish, can refer to many different kind of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region.
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Queso blanco, literally white cheese in Spanish, can refer to many different kind of cheeses whos...
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Muenster cheese Cheese
Muenster or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese.
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Muenster or munster is a semi-soft cheese from the United States. It is thought to be an imitatio...
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Gubbeen Farmhouse Cheese Cheese
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
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Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The...
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Provolone Cheese
Provolone is an Italian cheese. It is an aged pasta filata cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm long. Provolone-type cheeses are also produced in other countries.
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Provolone is an Italian cheese. It is an aged pasta filata cheese originating in Casilli near Ves...
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Beaufort cheese Cheese
Beaufort is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.
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Beaufort is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, i...
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BCM Naadam 2019
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Calcagno
Calcagno is an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns. It is a hard cheese that can be grated.
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Calcagno is an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns. It ...
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Charolais cattle Cattle breed
The Charolais or Charolaise is a French breed of taurine beef cattle. It originates in, and is named for, the Charolais area surrounding Charolles, in the département of Saône-et-Loire, in the Bourgogne-Franche-Comté region of eastern France.
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The Charolais or Charolaise is a French breed of taurine beef cattle. It originates in, and is na...
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Roncal cheese Cheese
Roncal is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de Roncal of Spain. Roncal enjoys PDO status.
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Roncal is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de R...
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Comté cheese Cheese
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France. Comté has the highest production of all French AOC cheeses, at around 64,000 tonnes annually.
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Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional prov...
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Buffalo mozzarella Mozzarella
Buffalo mozzarella is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
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Buffalo mozzarella is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a d...
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Rocamadour cheese Cheese
Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot.
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Rocamadour is a French cheese from the southwest part of the country. It is produced in the regio...
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Ricotta Cheese
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey ...
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Queijo do Pico Cheese
Cheese of Pico is a cheese originating from the island of Pico in the Portuguese archipelago of the Azores. It has been classified as a "Denomination of Protected Origin", in accordance with the laws of the European Union since October 1996.
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Cheese of Pico is a cheese originating from the island of Pico in the Portuguese archipelago of t...
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Port Salut Cheese
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm in diameter, weighing approximately 2 kg. Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.
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Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a dis...
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Parmigiano-Reggiano Cheese
Parmigiano-Reggiano or Parmesan is an Italian hard, granular cheese. In the European Economic Area, the name "Parmesan" is legally defined as PDO Parmigiano-Reggiano, though it is often used outside Europe for similar non-PDO cheeses.
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Parmigiano-Reggiano or Parmesan is an Italian hard, granular cheese. In the European Economic Are...
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Mimolette Cheese
Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese.
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Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is a...
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Fourme d'Ambert Cheese
Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.
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Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from ...
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Leyden cheese Cheese
Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in factories and on farms, historically in the Leiden area. Leidse kaas is the most common type of komijnekaas—cheese including cumin as an ingredient—in the Netherlands. The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between 3 kg and 9 kg.
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Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in ...
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Stichelton Cheese
Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet.
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Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does n...
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Cambozola Cheese
Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
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Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple c...
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Tomme de Savoie Cheese
Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history.
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Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French ...
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Dambuster March
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Colby cheese Cheese
Colby is a semi-hard cow's milk cheese from the United States.
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Colby is a semi-hard cow's milk cheese from the United States.
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Cornish Yarg Cheese
Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
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Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom. Before being left...
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Pont-l'Évêque cheese Cheese
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production.
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Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-...
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Oscypek Cheese
Oscypek, Oszczypek is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by experts named 'baca'. The cheese is a traditional holiday cheese in many European countries. A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok.
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Oscypek, Oszczypek is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountain...
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Fuoco
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Manouri Cheese
Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.
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Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-produc...
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Fontina Cheese
Fontina is an Italian washed-rind cow's milk cheese. Fontina has PDO status under European law.
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Fontina is an Italian washed-rind cow's milk cheese. Fontina has PDO status under European law.
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Camembert Cheese
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to the Brie region of France.
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Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the l...
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J&L Grubb
J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer's vat before settling on the recipe for their first cheese, Cashel Blue.
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J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethar...
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Vacherin Cheese
Vacherin is a cow's milk cheese. Two main types of French or Swiss Vacherin cheeses exist.
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Vacherin is a cow's milk cheese. Two main types of French or Swiss Vacherin cheeses exist.
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Asiago cheese Cheese
Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese.
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Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging...
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Brocciu Cheese
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese; it is produced from ewe's milk.
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Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the ...
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Limburger Cheese
Limburger is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège.
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Limburger is a cheese that originated in the Herve area of the historical Duchy of Limburg, which...
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Cherni Vit cheese Cheese
Cherni Vit is a Bulgarian cheese exclusively produced in and around the village of Cherni Vit in Teteven Municipality, Lovech Province.
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Cherni Vit is a Bulgarian cheese exclusively produced in and around the village of Cherni Vit in ...
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Taleggio cheese Cheese
Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.
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Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggi...
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Parenica Cheese
Parenica is a traditional Slovak cheese. Parenica is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although a non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals. The name comes from the Slovak word for steaming.
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Parenica is a traditional Slovak cheese. Parenica is a semi-firm, non-ripening, semi-fat, steamed...
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Cheese Dairy product
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Over a thousand types of cheese exist and are currently produced in various countries.
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Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures...
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Raclette Cheese
Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg. The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice.
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Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg. The Alpine c...
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Gouda cheese Cheese
Gouda is a mild, yellow cheese, originating from the Netherlands, made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.
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Gouda is a mild, yellow cheese, originating from the Netherlands, made from cow's milk. It is one...
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Jarlsberg cheese Cheese
Jarlsberg is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.
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Jarlsberg is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, N...
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Livarot cheese Cheese
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée since 1975. It is a soft, pungent, washed rind cheese made from cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace.
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Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and pro...
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Brie de Meaux Cheese
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes were produced annually.
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Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980....
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Chaource cheese Cheese
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g.
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Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-...
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Brillat-Savarin cheese Cheese
Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter. It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" by the Dubuc family, near Forges-les-Eaux.
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Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry mat...
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Feta Cheese
Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
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Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and ...
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Fium'orbu
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Morbier cheese Cheese
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.
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Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Fr...
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Wensleydale cheese Cheese
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the UK. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale.
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Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, bu...
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Reblochon Cheese
Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif.
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Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savo...
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Esrom Cheese
Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour.
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Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese wi...
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Ossau-Iraty Cheese
Ossau-Iraty is a Franco-Basque cheese made from sheep milk.
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Ossau-Iraty is a Franco-Basque cheese made from sheep milk.
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Ibores cheese Cheese
The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura. It has Denomination of Origin protection and is made specifically in the districts of Ibores, Villuercas, La Jara y Trujillo in the south east of the Province of Cáceres.
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The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura. It has ...
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Saint-Félicien cheese Cheese
Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated.
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Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it...
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Cotija cheese Cheese
Cotija is a cow's milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán.
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Cotija is a cow's milk hard cheese that originated in Mexico. It is named after the town of Cotij...
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