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Edam ( Dutch: Edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of ...
Dutch cheeses. Beemster – a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders. Boerenkaas – "farmhouse cheese", prepared using raw unpasteurised milk. Edam – a red-waxed semi-hard cows' milk cheese named after the town of Edam. Graskaas – "grass cheese", a seasonal cows' milk cheese made from the first ...
List of cheeses. Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms.
The cheese is dried for a few days before being coated with a yellow wax or plastic-like [13] coating to prevent it from drying out. It is then aged, during which process the cheese changes from semi-hard to hard. Dutch cheese makers generally use six gradations, or categories, to classify the cheese: Young cheese (4 weeks) Young matured (8 ...
Casu martzu [1] ( Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten/putrid cheese' ), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ( maggots ). Derived from pecorino, casu martzu goes beyond typical fermentation to ...
List of French cheeses. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" [ 1]
The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as ...
The Dutch cheese has notes of caramel, and pairs well with sweet, jammy caramelized onions. Balance out the richness of a smoked Gouda grilled cheese with a pile of peppery arugula.