Blossary – Soft Cheese

Accueil > Blossary: Soft Cheese

Cheeses in this category are often spread on bread or crackers to be served as snacks. They're usually not used for cooking. Most soft cheeses should be used within a few days of purchase--they spoil faster than firmer cheeses.

Catégorie : Food

30 Terms

Created by: dnatalia

Number of Blossarys: 60

Mes termes

Collected Terms

Termes

le plus récent

Traduire des termes

Ajouter un terme

French (FR)

Compare Language

Dunsyre Blue

Dunsyre Blue is a mould ripened, handmade cheese from H.J. Errington farms in Lanarkshire, Scotland. Made using unpasteurized milk of Ayrshire cows, it is named after a small village near Lanark in ...

Cold Pack

Cold Pack cheese is produced by blending two or more varieties of fresh and aged natural cheese without the aid of heat. This cheese is also known as club cheese, comminuted cheese, or crock ...

Carre de l'Est

Carré de l'Est is a French cheese that originated from Lorraine, Eastern France. Its name is not only derived from this eastern region but also from its square shape! Carré de l'Est literally ...

Catupiry

Catupiry is a Brazilian brand of soft, processed cheese developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. It falls into the 'requeijão' category, which is a ...

Cabecou

Cabécou is a soft goat milk cheese from the Midi-Pyrenees region of southern France. Dipped in plum brandy, it is sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for ...

Brinza

Briza is feta style cheese made by the Gibbston Valley Cheese Company. Compared to traditional feta, it is spends only a few days in brine resulting is much less salty taste. Its natural sweetness ...

Boursin

Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited ...