Created by: Silentchapel
Number of Blossarys: 95
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Smoke-curing is typically done ...
Ricotta is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the ...
Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the ...
Minas cheese or Queijo Minas in Portuguese is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. It comes in three varieties, named frescal (fresh), ...
Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone can be ...
Hoop cheese is a firm, dry white cheese (queso blanco), different from cottage cheese, and similar to farmer's cheese, in that most of the liquid is pressed out. It is different from farmer's 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. During the aging ...