A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Food Science and Technology Abstracts". International Food Information Service. 5 April 1975 – via Google Books. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Oxford": Donnelley, Catherine W. (ed), The Oxford Companion to Cheese, 2016, Oxford University Press, ISBN 0199330883, 9780199330881, google books A style of preparing any number of hard or semi-hard cheeses, using smoke or smoke flavoring. [120] [121] Pictured is smoked Gruyère 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. Our Flawless Cheese and Bacon Turnovers are the perfect treats for all occasions, everyone loves them! Cheese and Bacon Turnover Storage Little Derby– Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the annatto colouring used in Derby cheese.Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced. [27] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's milk. Winner of the Best British Cheese award at the 2020 Virtual Cheese Awards [18]

Cheddar– relatively hard, pale yellow to off-white (unless coloured with additives), and sometimes sharp-tasting. Originating in the English village of Cheddar in Somerset, [21] cheeses of this style are produced in many countries around the world. 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. Waterloo– semi-soft, off-white British cheese originating from the Duke of Wellington's estate; [31] made from full-fat, unpasteurised Guernsey milk. [32] [33] 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.

You will need

Red Leicester– English cheese made in a similar manner to Cheddar cheese, although it is crumblier. Since the 18th century, it has been coloured orange by adding annatto extract during manufacture.

Any leftovers should be kept in an airtight container or sealed bag, and kept in the fridge for up to 2 days. They can be eaten cold or reheated. Reheating First, you will need to cook your bacon off in a pan until cooked to your preference. We only cooked ours lightly but if you like it crispy you can make it crispy!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.

There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. [ citation needed] Soft-ripened [ edit ]a b c A. Y. Tamime (15 April 2008). Brined cheeses. John Wiley & Sons. p.2. ISBN 978-1-4051-7164-9. Lay two pieces of baking paper onto a chopping board or your bench top and set aside with a rolling pin to roll out your dough later on. Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books