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Oxford Isis Cheese



Oxford Isis has a soft, pale yellow creamy inside and a soft, slightly-darker rind on the outside. It has a strong tangy taste and smell.

It is made from pasteurized cow's milk and is curdled with traditional rennet. During aging, the rind is sprayed with mead.

Oxford Isis Cheese is made by the Oxford Cheese company in Oxfordshire, England.



History Notes

Production of Oxford Isis Cheese started in 2003. The first customers were restaurants in Oxford and colleges at the university.

Language Notes

"Isis" is the name locals give to the Thames River as it flows through Oxford.

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Citation

Oulton, Randal. "Oxford Isis Cheese." CooksInfo.com. Published 18 January 2006; revised 02 December 2007. Web. Accessed 11/23/2017. <http://www.cooksinfo.com/oxford-isis-cheese>.

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