Cheese – A to Z

Pizza Cheese Blend

Pizza Cheese Blend

We've mixed together Mozzarella, Cheddar, and a pinch of Parmesan to create the perfect blend of cheeses that melts and stretches to perfection, without going oily, ensuring delicious authentic pizza every time.Read More
Catupiry

Catupiry

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Catupiry is one of the most popular “requeijão” (creamy cheese) brands in Brazil.

Catupiry

Catupiry

It was developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. The name derives from the Tupi word meaning “excellent”.

Catupiry is a soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes.

The expression com catupiry (with catupiry) refers to foods where catupiry or an imitation is an ingredient, or a filling, such as pizzas, coxinhas or pães-de-queijo...

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Queso panela

Queso Panela

Queso Panela, also called queso canasta or queso de la canasta (basket cheese), is a Mexican cottage cheese made from pasteurised cow’s milk. This white, fresh and smooth cheese is similar to Indian paneer.Read More

Index – Cheese

There are a number of cheese varieties we have used in our recipes or referenced in our world cuisine pages. The listed cheeses have information, availability, substitutes and nutritional information.Read More
Gouda

Gouda

Gouda is a Dutch yellow cheese made from cow's milk. It is named after the city of Gouda in the Netherlands. One of the most popular cheeses worldwide, the name is used today as a general term for a variety of similar cheese produced in the traditional Dutch manner, as well as the Dutch original.Read More
Asiago

Asiago

Asiago cheese is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Use Asiago in salads, or with pastas and vegetables. This cheese is easy to find in most large grocery stores or cheese shops.Read More
Appenzeller cheese is a hard cow's-milk cheese

Appenzeller

Like most Swiss mountain cheeses, Appenzeller can vary from flowery to spicy and tangy (the older versions). Tangy flavor is a characteristic of a washed-rind cheese. There is a good balance between sweet and salty. It has a dense, firm but smooth texture. Overall a delicious taste experiencRead More
Dolcelatte

Dolcelatte

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English.Read More
Gruyère is sweet but slightly salty, with a flavour that varies widely with age.

Gruyère

Gruyere is a traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.Read More

Queso Ibérico

Iberico cheese is a popular blended milk cheese in Spain. In compliance with the established milk proportions for this cheese set by the Spanish Cheese and Butter Manufactures Association in 1987, Iberico cheeses must contain a minimum of 50% cow milk, 30% goat milk and 10% sheep’s milk.Read More