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Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Cottage cheese is a cheese curd product with a mild flavor and a creamy, non-homogenous, soupy texture. It is also known as curds and whey. It is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged.
Feta is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita 'spinach pie' and tyropita 'cheese pie'. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Goat cheese, or chèvre, is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.
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. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Chabichou is a traditional semi-soft, unpasteurized, natural-rind French goat cheese with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.
Cheese is a dairy product produced in wide ranges 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 the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco (fresh) and stagionato (aged).
Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.
Bluebell Falls is an organic goat cheese company in County Cork, Ireland.
Chavroux is a French factory produced soft cheese made using goat's milk.
Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has had an AOC designation.
Fivemiletown Creamery is based in Fivemiletown, County Tyrone, Northern Ireland, and is a producer of handmade speciality soft cheeses and cheddars The company is a farmers' co-operative, and employs around 40 people. The creamery draws its milk supplies mostly from over 60 dairy farmers from across Northern Ireland. The company was founded in 1898 and added cheese production in 1972. Fivemiletown Creamery is the only speciality cheese maker in Northern Ireland. In 2014 Fivemiletown Creamery was acquired by Dale Farm.
References
- ↑ "Chabis de Gatine". Cheese.com. Retrieved 2019-12-28.
- ↑ "Chabis (Laura Chenel)". Culturecheesemag.com. 2017-02-25. Retrieved 2019-12-28.
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