This semi-hard cheese from Italy's Aosta Valley is traditionally dressed in a reddish-brown wax coat
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Fontina - Wikipedia  Country of origin, Italy. Region, Aosta Valley. Source of milk, Cows. Pasteurized, No. Texture, semi-soft. Fat content, 45%. Certification, EU: PDO 1996. Commons page Related media on Wikimedia Commons. Fontina (French: Fontine) is an Italian cow's milk cheese. Although made throughout the year, ... Fontina cheese has been made in the Aosta Valley, in the Alps since the...
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Stella Cheese | Cheese 101  Blue cheese can be used to make salad dressing and dips, and works well in pasta ... Caerphilly is a semi-firm cow's milk cheese that is mild and creamy with a .... Mild and tangy semi-firm table cheese with a pale yellow interior and a red wax rind. ... The original Fontina is only made in the Aosta Valley of northern Italy from...
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Fontina Val d'Aosta - Cheese.com  Fontina is a classic Italian cheese made in the Aosta Valley since the 12th ... There is also a Danish version which can be recognized by the red wax rind. ... Fontina Val d'Aosta is traditionally made from unpasteurised milk of the Valdaostan Red ... The texture can vary from semi-soft to firm and the flavours from mild and rich...
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List of Cheeses | igourmet's Encyclopedia of Cheese - iGourmet.com  Italy ... It is a semi-soft cheese with a pungent aroma and a spicy flavor. more info or ... Cheshire is firm in texture and a bit more crumbly than Cheddar. .... this semi-soft, extremely mild cheese is encased in a brown wax rind, making it .... Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax.
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jeopardy/1501_Qs.txt at master  jedoublen/jeopardy  GitHub  SAY CHEESE | Called the world's most famous grating cheese, it was first made in the area of Parma | Parmesan .... SAY CHEESE | This semi-hard cheese from Italy's Aosta Valley is traditionally dressed in a reddish-brown wax coat | Fontina.
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Gorgonzola - Wikipedia  Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery ... for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the eleventh century. ... as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. ... Bloom masters the monster by digesting her.
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Encyclopedia of Cheese - iGourmet.com  It is dryer and harder than Dutch Edam and good on crackers and with red wine. more ... It has a golden yellow color and is usually shrouded in wax. .... like a loaf of artisan bread, this semi-soft, extremely mild cheese is encased in a brown ..... term that applies to many small-form, soft and creamy cheeses from the Piedmont.
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Dictionary of dressings and sauces | The Association for Dressings ...  The creamy French differs from the separating French primarily in its thicker ... Red pepper, garlic and other optional ingredients usually associated with Italian dishes ... brown mustard seed, vinegar and other acidulants, water, white wine, and ... A white sauce made by thickening milk with a white roux and simmering with...
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imported and domestic specialty cheese guide - Palmer Food Services  The cheese is soft, delicate and has the perfect blend of the three types of ..... Cheeses from Spain are commonly made from sheep's milk because most of the ... Dutch make a dish called kaasdoop, a Gouda fondue served with potatoes and ..... colored crust of Brillo is edible, but the wine treatment lends a distinctive flavor...
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Italian city famous for its cheese and ham, 5 letter, 2nd letter A ...  Italian city famous for its cheese and ham ... City in northeast Italy, or Cleveland's largest suburb ... Stendhal's Charterhouse locale.  The Charterhouse of ___.
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Romano - Cheese.com  While Pecorino Romano, made from sheep's milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat's milk has an extremely sharp taste. The third variety made from cow's milk, Vacchino Romano, is very mild in flavour.
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The Food Timeline--history notes: muffins to yogurt  One of the most important and ubiquitous cheeses in Italy, though southern ones are ..... While southern England luxuriated in soft leavened wheat bread, areas like ... Today many of these customs have died out but the bannock remains in several forms. ...... In 1897 Towle began to sell his syrup in small cabin-shaped tins...
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List of Cheeses | igourmet's Encyclopedia of Cheese - iGourmet.com  Cheeses from around the world - French, Italian, Swiss, Spanish and more! ... It is a semi-soft cheese with a pungent aroma and a spicy flavor. more info or buy; Fontina: ... It has narrow blue-green veins and a wrinkled rind which is not edible. .... Reblochon is a dessert cheese that goes well with red wine. more info or buy...
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Mozzarella - Cheese.com  Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries...
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Types of Cheese - Cheese Style Guide | Cheese of the Month Club  Named after a small rural town in the French Alps, this giant cheese (a whole ... it's no surprise that this cheese comes from the tiny romantic island of Corsica. ... This semi-soft cows milk cheese has a darker natural rind and a rich creamy texture. .... Goutu is a French Swiss-style cheese similar to the Swiss Emmenthal and...
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Mascarpone - BelGioioso Cheese  BelGioioso Mascarpone is a naturally sweet, yet surprisingly light cheese. ... other ingredients. ... coffee and sugar, giving it the flavor of a Tiramis dessert. ... Milk Source: Pasteurized cow's milk ... We are now the largest U.S. producer of authentic Italian Mascarpone, covering 70% of the market and offering three types of...
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Pecorino Romano - Wikipedia  Pecorino Romano (Italian pronunciation: [pekorino romano]) is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word pecora, from which the name derives, means sheep).
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The Terroir of Cheese | Port Shopping Spree  Feb 10, 2016 ... Much like fine wines from around the world, cheese is a highly local reflection of its ... In the limestone caverns of Mount Combalou in southwestern France, ... the cheese aged in the cool, damp air of a mountainside cheese cave, ... is rare, but Parmigiano-Reggiano follows closely in the big blue's footsteps.
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Emmental - Cheese.com  Emmental. This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind...
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Neufchtel cheese - Wikipedia  Neufchtel is a soft, slightly crumbly, mold-ripened cheese made in the Neufchtel-en-Bray, French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper.
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Cheese Parings | South Shore Uncorked  Edam Fontina Roquefort Provolone. Voignier (French) Comte Emmenta Raclette Feta ... Gorgonzola Cottage cheese. Fresh mozzarella. Swiss Gouda Jarlsberg