Arnott's Shapes Nacho Cheese - 160g

Product Information

Beenleigh Blue– thin-rinded, unpressed soft blue cheese made from organic unpasteurised ewe's milk produced in Ashprington, Devon County, England. [4] [5] Asadero cheese is a soft cheese that melts easily. It is usually made in the shape of a round tortilla. [98] [99] Often mistaken for "Oaxaca cheese." [100] 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. Another bacteria, Brevibacter linens, is used to make some truly smelly, but delicious, cheeses like Epoisses and Limburger. Breaking down proteins into pungent-smelly-tempting aromas (like onion and garlic), B. linens requires continuous washing and wiping of the surface (or smearing, hence the category “smear bacteria”), to keep the bacteria alive. If the smearing is continued during the entire maturation process, a truly stinking cheese is produced, but it if the washing is stopped mid-way, milder cheese may result. A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.

Unlike its Cypriot variation, in Israel, Halloumi cheese is usually eaten for breakfast as a meze dish fried in olive oil as well as being part of a main course omelette dish called habitath halloumi which includes an omelette, halloumi and herbs. Donnelley, Catherine W. (ed), Cheese and Microbes, 2014, ASM Press, ISBN 1555818595, 9781555818593, google books a brined curd cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made. [87]

A salty brined cheese made from cow milk.Also named "Kučki sir", made in Southern Montenegro city of Podgorica. Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths. Also known as rural cheese, one of the most basic Cheeses in Israel, it has a texture relatively similar to that of a Feta cheese but generally less salty.

a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.

Buxton Blue ( Protected Designation of Origin, currently produced by Hartington Creamery, Derbyshire) [8]