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Swiss Cheese Sbrinz
Sbrinz cheese is a traditional cheese in Switzerland. Sbrinz is made from cow's milk and is produced mostly in the central regions of the country.
Appenzeller Swiss Cheese
Appenzeller Swiss cheese is one of the oldest, most famous and delicious cheeses in Switzerland. It gets its name from the Appenzell region of Switzerland. What should we know about Appenzeller cheese?
Tête de Moine Swiss Cheese
Tête de Moine cheese is made from unpasteurized cow's milk. It is produced using milk only from cows that graze in the summer on lush alpine meadows in the Jura Mountains.
Mimolette is a hard cow's milk cheese produced in Normandy, Brittany and other parts of France. Mimolette cheese - history, characteristics and culinary use.
Blue cheese is a true aristocrat among cheeses and this applies with full force to Cabrales cheese. Composition of Cabrales cheese. Recipes with Cabrales cheese.
Description and composition of Parmigiano Reggiano cheese. How to recognize the original Parmigiano Reggiano. Parmigiano Reggiano in cooking and which wine it is served with. Difference between Parmigiano Reggiano and Parmesan.
The delicious Manchego cheese is one of the culinary prides of the Spanish. The tradition of making Manchego dates back to the Bronze Age.
The dairy drink, which is made from kefir, has unique refreshing, healing and taste properties. Kefir is rich in protein, lipids and sugars. Kefir is also known as the Tibetan mushroom.
Comté is a French cheese made from unpasteurized cow's milk. It is also known as Gruyère de Comté. Along with Camembert, Beaufort and Munster, it is on the list of the most popular cheeses in France.
Caciocavallo is a type of Italian cheese that is typical of the island of Sicily and the southern region of Basilicata. Caciocavallo is made from cow's milk or a mixture of cow's, sheep's and goat's milk.
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