Arnott's Shapes Nacho Cheese - 160g

Product Information

A. Y. Tamime; R. K. Robinson (1991). Feta and Related Cheeses. Woodhead Publishing. p.9. ISBN 1845698223. Best eaten within 24–48 hours of production and at room temperature. Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them. A hard, salty yellow cheese made from sheep or goat's milk in Greece and Cyprus. Depending on the mixture of milk used in the process the color can vary between yellow and white.

An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness. [104] Susu masam makanan tradisional di Terengganu". Timur Daily (in Malay). 3 December 2019 . Retrieved 31 January 2021. 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 sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. [83] Mish is often made at home from areesh cheese. [84] Products similar to mish are made commercially from different types of Egyptian cheese such as domiati or rumi, with different ages.

Savoury.

Made by separating the curds from the whey with lemon juice. It is then molded and drained in small baskets and smoked

Sinclair, Charles Gordon (1 January 1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN 9781579580575 . Retrieved 24 October 2016– via Google Books.Shropshire Blue– blue cheese made from pasteurised cows' milk that is prepared using vegetable rennet. Cook in a preheated oven at 190°c for 15-20 minutes, remove when they are golden and flaky! How to serve Cheese and Bacon Turnovers?

A creamy type of cheese, almost like Sour Cream. made of Water Buffalo's milk and used either in pastries or as a spread eaten with bread and olive oil. a b Bogataj, Janez; Kvaternik, Rok (1 January 2007). Taste Slovenia. Darila Rokus d.o.o./Rokus G. ISBN 9789616531399 . Retrieved 24 October 2016– via Google Books. Cheese List". Linthwaite House. 19 June 2009. Archived from the original on 23 September 2009 . Retrieved 12 August 2009.For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, fresh goat's milk chèvre, Breingen-Tortoille, Irish Mellieriem Rochers and Belgian Mellieriem Rochers. Such cheeses are often soft and spreadable, with a mild flavour. [ citation needed] Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from elk's milk (known as 'moose' in North America). [ citation needed] Sometimes cheeses marketed under the same name are made from milk of different species— feta cheeses, for example, are made from sheep's milk in Greece. Pule cheese are made from Balkan donkey milk and goat's milk (produced in Serbia). Wensleydale– also produced as a blue cheese, and with many variants that include additions such as cranberries or ginger. The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life. In Poland, farmer cheese is similar in consistency to cottage cheese. [55] The cheese is formed into a loaf. [55] It is sometimes referred to as "pot cheese." [56]