FuzzyBot: Importing a new version from external source

2023-06-21T00:39:15Z

Importing a new version from external source

New page

After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
|-
|[[Colby cheese]]
|[[File:Colby Cheese.jpg|135px]]
|Wisconsin
|Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
|-
|[[Colby-Jack cheese]]
|[[File:CoJack.jpg|135px]]
|
|A marbled cheese composed of Colby and Monterey Jack. It is often used in meat and cheese trays.
|-
|[[Colorado Blackie]]
|
|[[Wikipedia:Colorado|Colorado]]
|A cheese from the American West named for its black waxed rind.
|-
|[[Cream cheese]]
|[[File:Toasted bagel with cream cheese.jpg|135px]]
|
|
|-
|[[Creole cream cheese]]
|
|
|
|-
|[[Cup Cheese]]
|
|
|
|-
|[[Farmer cheese]]
|[[File:FarmersCheese 2114.jpg|135px]]
|
|
|-
|[[Hoop cheese]]
|
|
|A cheese made only using milk
|-
|[[Humboldt Fog]]
|[[File:Cheese 30 bg 051906.jpg|135px]]
|[[Wikipedia:California|California]]
|A mold-ripened cheese with a central line of edible white ash much like Morbier
|-
|[[Liederkranz cheese]]
|
|
|-
|[[Monterey Jack]]
|
|
|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
|-
|[[Muenster cheese]]
|[[File:Block of Muenster cheese.jpg|135px]]
|
|
|-
|[[Nacho cheese]]
|[[file:Nachos supreme.jpg|135px]]
|Texas
|A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
|-
|[[Pepper jack cheese]]
|[[File:Pepperjack Cheese.jpg|135px]]
|
|A variety of Monterey Jack
|-
|[[Pinconning cheese]]
|
|Michigan
|An aged variety of Colby
|-
|[[Provel cheese]]
| [[File:Provel.jpg|135px]]
|
|A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
|-
|[[Red Hawk cheese|Red Hawk]]
|[[File:Cowgirl Creamery Point Reyes - Red Hawk cheese.jpg|135px]]
|Northern California
|A soft, mildly salty cheese
|-
|[[String cheese]]
|[[File:String_Cheese_(7973943306).jpg|135px]]
|
|The particular American variety of Mozzarella with a stringy texture
|-
|[[Teleme cheese]]
|
|
|
|-
|[[Cottage cheese]]
|[[File:Cottagecheese200px.jpg|135px]]
|
|It is a fresh [[cheese]] [[curd]] product with a mild flavor and soupy texture. It is drained, but not pressed, so some [[whey]] remains and the individual curds remain loose.
|}

Translations:List of cheeses/88/en - Revision history

FuzzyBot: Importing a new version from external source