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After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar. The maggots can jump several inches so you might want to hold your hands above the cheese to stop them leaping into your eyes – or anywhere else. Or perhaps safety goggles would be an option? I think we’ll pass… Stinking cheese
This is because we can use several different ‘classes’ of cheese to categorize a particular cheese. A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor.
A fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. [7] A cheese that has originated in the southernmost part of Israel. It has a relatively mild flavour and not too salty, can be used in pastries and salads. Brocconcini in Italians simply means “little mouthfuls” or “little bites”. These egg-sized mozzarella balls are native to Naples Italy. As mozzarella, they are white, unripened, sweet, and have a soft spongy texture. They are often eaten whole like one might a hard-boiled egg. Try them whole or cut in this Spiralized Zucchini Caprese Salad. Brie Cheese Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
a b "Proceedings from the Annual Marschall Invitational Italian Cheese Seminar". Italian Cheese Sales, Marschall Division, Miles Laboratories. 5 April 1992 – via Google Books.
Brie
Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese. When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling. A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma. A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists. From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239. Typically aged for less than three months, Dolce Gorgonzola is soft, creamy, and almost spreadable cheese. A type of yellow cheese made of sheep milk. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
Ricotta
Parmesan is a very hard cheese which has been made from cow's milk in and around the Italian province of Parma for the past eight centuries or more. Parmesan cheese is high in salt (1.7g per 100g). It is also high in fat (30 per cent fat, 19 per cent saturated fat). Made from pasteurized milk, Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger. The surface is brushed by hand with salt water red smear, and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product. Gentry, A. (2015). Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans. Andrews McMeel Publishing, LLC. p.72. ISBN 978-1-4494-7049-4 . Retrieved 30 December 2019. Kennedy, William (23 August 2018). "Addis Ethiopian Cuisine Opening". Eugene Weekly . Retrieved 28 December 2019.
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