CheeseO's Crunchy Puffed Cheese Snacks | Variety Multipack 10x25g | High Protein | Low Carb | Keto Friendly | Vegetarian | Gluten Free

£4.995
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CheeseO's Crunchy Puffed Cheese Snacks | Variety Multipack 10x25g | High Protein | Low Carb | Keto Friendly | Vegetarian | Gluten Free

CheeseO's Crunchy Puffed Cheese Snacks | Variety Multipack 10x25g | High Protein | Low Carb | Keto Friendly | Vegetarian | Gluten Free

RRP: £9.99
Price: £4.995
£4.995 FREE Shipping

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It derives its name from the use of milk removed 15 minutes after the usual milking. Hence the wallon verb rimoûd meaning to re-milk. [30] This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces. The ‘pasta filata’ production method involves bathing cheese curds in hot water, and then stretching them. Cheese made by this production method tends to have a more elastic and stretchy feel. Mozzarella is an example of a cheese made by this method. Smear-ripened cheese MobileReference (1 January 2007). Travel Istanbul, Turkey: Illustrated City Guide, Phrasebook, and Maps. MobileReference.com. ISBN 9781605011813 . Retrieved 24 October 2016– via Google Books. Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf. A caramelized brown Scandinavian whey cheese. Brunost ( brown cheese) is commonly used instead of mysost ( whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost. Geitost is made from a mixture of goat's and cow's milk; ekte geitost (real geitost) is made with goat's milk only.

A type of yellow cheese made of sheep milk. In North Macedonia the term is often used to refer to all yellow cheeses (or even any cheese other than Сирење). In English-language menus "кашкавал" is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese"). The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese, although variations exist. Sinclair, Charles Gordon (1 January 1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN 9781579580575 . Retrieved 24 October 2016– via Google Books. This bacteria is known as Penicillium roqueforti, and studies suggest that it may help to guard against cardiovascular disease.A type of soft "Leafy" cheese made of cow milk, produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.

Made with cow's milk, from 3 to 4kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese. [114] Producers typically age Roquefort for around five months, and it has sharp, tangy and extremely strong flavors. It is one of the strongest-tasting cheese varieties.This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. For those who appreciate intense flavors, Pecorino Romano is an excellent choice. However, those looking for something less powerful might want to try Parmesan. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste. The cream-coloured cheese has a smooth and creamy texture with large holes. It contains 30–40% fat and takes 10 months to attain full ripeness.



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  • EAN: 764486781913
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