cheese curing
1cheese — cheese1 /cheez/, n., v., cheesed, cheesing. n. 1. the curd of milk separated from the whey and prepared in many ways as a food. 2. a definite mass of this substance, often in the shape of a wheel or cylinder. 3. something of similar shape or… …
2Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes …
3Granular cheese — Infobox Cheese name = Granular cheese othernames = country = None in particular regiontown = None in particular region = town = source = Cows pasteurised = Possibly texture = Granular, usually hard fat = protein = dimensions = weight = aging =… …
4Smoked cheese — is any cheese that has been specially treated by smoke curing. It typically has a yellowish brown outer skin, which is a result of this curing process.Smoke curing is typically done in one of two ways: cold smoking and hot smoking. The cold… …
5Lüneberg cheese — Lüneberg is a cow s milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss type presses are used to make Lüneberg cheese. Milk is coloured… …
6Coon cheese — For other uses, see Coon. Coon Cheese logo COON is the trademark of a cheddar cheese produced by the National Foods company in Australia. It was first launched in 1935 by Fred Walker.[1] Contents …
7Gruyère (cheese) — Infobox Cheese name = Gruyère othernames = country = Switzerland regiontown = Canton of Fribourg, Gruyères region = town = source = Cows pasteurised = No texture = cooked, pressed, hard fat = protein = dimensions = weight = aging = 5 12 months… …
8Mallorca cheese — Mallorca Mallorca cheese (cows milk) Other names …
9Charcuterie: The Craft of Salting, Smoking and Curing —   …
10Limburg cheese — Lim burg cheese, Limburger Lim burg*er, n., Limburger cheese Lim burg*er cheese . A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant… …
