| Isle of Mull Cheddar | |
|---|---|
 | |
| Country of origin | Scotland |
| Region | Argyll and Bute |
| Town | Tobermory |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Crumbly |
| Aging time | 12 months [1] |
| Named after | Isle of Mull |
Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Isle of Mull in Scotland. It is made from unpasteurised milk.
The cows on the Sgriob-ruadh farm are grass-reared [2] with fermented grain from the nearby Tobermory distillery also used for fodder. [3] [4] Milk is taken directly to the cheesemaking vats [2] without being pasteurised. [5] The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. [3] [4] [6]
Jeff and Chris Reade began production of the cheese in the 1980s, with their sons later becoming involved. [5] After Jeff's passing in April 2013, his memory was honoured at the British Cheese awards. [7] [ dead link ] In 2003, the herd was predominantly Friesian cows. [2]
Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour 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.
Roquefort is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, making it stringy.
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses. In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese'.
Processed cheese is a product made from cheese mixed with an emulsifying agent. Additional ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients.
Colby is a semihard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, USA, where it was first developed in 1885 and quickly became popular. Today the cheese is typically used in snacks, sandwiches, and salads.
Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop, East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. Though it fell out of popularity some time after the end of the Second World War, it is now appreciated for its value in various recipes and for eating on its own or with a dram of whisky.
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of 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.
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.
Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports. The company was founded by Kurt Beecher Dammeier in 2003 and opened in Pike Place Market after Dammeier acquired a difficult-to-obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheesemaking business in Oregon. A second location was opened in 2011 Manhattan's Flatiron District; this closed in October, 2022.
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.
The Caves of Faribault is an artisan cheese company headquartered in Faribault, Minnesota as a division of Swiss Valley Farms. Utilizing sandstone caves to age cheese, the company makes a variety of raw milk products, including several styles of blue cheese, Gouda, and cheddar.
Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.
Wyke Farms is a producer of cheese and butter in Somerset. Wyke Farms is the largest independent producer of cheese within the United Kingdom.
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