11 results for 'ab'

Name Description Country of origin Fat percentage
Cheddar Cheddar cheese is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are now produced beyond the region and in several countries around the world UK 16%
Brie Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment France 2%
Edam Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens Netherlands 11%
Manchego Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets Spain 25%
Parmigiano-Reggiano Parmigiano-Reggiano or Parmesan is an Italian hard, granular cheese that is produced from cow's milk and has aged 12-36 months. Italy 29.7%
Cashel Blue Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. Ireland 45%
Stilton Stilton is an English cheese, produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not. Uk 35%
Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdon Uk 48%
Wensleydale Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the UK. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale Uk 32%
Cornish Yarg Semi-hard cow's milk cheese made in Cornwall from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. Uk 30%
Stinking Bishop Award-winning, washed-rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the south west of England. Uk 48%