Allgäu Emmentaler is a yellowish Bavarian cheese with large round eyes that are anywhere from 1/2 to 1 1/2 inches (1 to 3 cm) wide. It has a smooth rind, and is mild tasting when young, strong when aged. A wheel will be between 5 to 5 3/4 inches (12 1/2 cm to 14 1/2…
Bergkäse is the generic name for a group of cheeses originally made in the Bavarian Alps in Germany. Generally, cheeses in this grouping are taken to be firm, pliable, and pale yellow, with a texture similar to Emmenthal. The cheeses are usually made in the summers from unpasteurized, partly-skimmed cow’s milk. The curd is cooked…
Cambozola Cheese © Denzil Green Cambozola Cheese is a modern, cow’s milk cheese made commercially. It is meant to be a cross between Gorgonzola blue cheese and Camembert. It is a triple-cream, full-fat cheese that like Camembert is soft and creamy with a powdery rind. During the making, however, it is injected with the same…
Though Limburger Cheese’s greatest claim to fame is its smell, most of the smell is in the sticky, brownish rind. The bacteria, “Brevibacterium linens” which causes the colour also creates the smell, which is a strong, rotten odour. Inside the rind, the cheese is semi-soft and ivory coloured, with a taste that is far from…
There are several variations on what constitutes Muenster Cheese. In general, it is a washed rind, semi-firm cheese, that is soft, creamy and yellowish inside, with a red sticky rind outside. The rind is edible, though some cut if off because it has a very salty taste from being washed with brine as it is…
Quark Cheese © Denzil Green Quark is a soft, unripened white cheese that usually comes in tubs or vacu-packs. The curds are usually homogenized so that it is smooth and looks like Sour Cream, though some styles leave the curds intact. The cheese has a tang similar to Sour Cream. To make it, milk is…
Tilsit cheese is made from cow’s milk — usually partially-skimmed, but sometimes whole. The milk may or may not be pasteurized, depending on where it is made. The milk is warmed to 85 F / 30 C (95 F / 35 C if whole milk.) Starter is added, along with colour and rennet. Curd forms…
