BRESSE BLEU:  American. A blue cheese. Creamy and mild.

BRICK:  Also known as Bierkase or beer cheese. An American firm cheese. Yellow colored and more pungent than Cheddar. Great on sandwiches with rye bread.

BRICOTTA:  A Corsican semi-soft cheese make from sheep’s milk. Salty.

BRIE:  French. Larger and sharper flavor than Camembert. Soft, creamy with edible crust. Exquisite taste. A perfect Brie has a hint of tanginess with an under-flavoring of mushrooms. The presence of ammonia indicates over ripeness, unless pasteurized milk has been used. The finest and most delicious Bries are made from unpasteurized milk. Used for dessert and snacks. Goes with fresh fruit.

BRILLAT-SAVARIN:  A white French dessert cheese with a delicate flavor. Excellent when served with a fruity Beaujolais and pears.

BRINDZA:  Russian. Sheep or goat cheese, similar to feta cheese and of the same family. Soft, milky flavor.

BROCCIO:  Similar to Bricotta and made of Corsican sheep or goat milk.

BURRATA:  Considered by many the best fresh cheese in the world. Apulia, in Southern Italy is the home of this cheese, which at first sight looks like a big Mozzarella, weighing about 1 pound. Traditionally was made with buffalo milk, but today cow’s milk is used. It is buttery tasting, and has a higher fat content than Mozzarella. The outer layer is edible and the cheese is soft and creamy.

BUTTERKASE:  Butter cheese from Germany. While it has no butter in it, the flavor is like that of butter. Only 45% butterfat. Eaten as is or melt it.

CABOC:  Scottish. Cream cheese-like. High in butterfat. Rolled in oatmeal for a nutty flavor.

CABREIRO:  Mixed ewe and goat cheese, made in Portugal. Its flavor is delicate when fresh and young, becoming sharper with age.

CABRINNETI:  A soft dessert cheese from Denmark.

CABRION:  A French cheese made from goat’s milk cheese. Ripened between layers of grape skins.

CACHAT:  Sheep’s or goat’s milk, produced in France. Soft and creamy. Sometimes it is blended with wine and brandy.

CACIOCAVALLO:  Firm, buttery with a light brown exterior and smoky flavor. Produced in Italy and is like Provolone. As it ages, it hardens.

CACIOFIORE UMBRO:  Skimmed cow’s milk is used to produce this soft cheese, which is eaten fresh or briefly matured. It has a mild taste, with a slight aromatic overtone.

CACIOTTA ROMANA:  Usually a mixture of sheep’s and cow’s milk. This cheese is most often eaten fresh as a table cheese but is also widely used in cooking. Usually eaten broiled or lightly fried in a little olive oil.

CACIOTTA TOSCANA:  Classified under the general heading “Caciotta”, it includes endless varieties of cow’s, goat’s and sheep’s milk products from the upland areas of Tuscany, Latium, the Marches and Umbria.

CAERPHILLY:  A mild Welsh or English cheese with a delicate flavor. Semi-soft to semi-firm texture. Crumbly and slightly salty flavor, reminiscent of buttermilk.

CAMEMBET:  French. A world reknowned cheese. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavor and richer in texture; edible crust. The most widely marketed of all French cheeses. Used for dessert and snacks. Especially good with tart apple slices.

CANESTRATO:  A Sicilian ripened cheese made from ewe’s milk. Aged. Pungent.

CANTAL:  A French variety of Cheddar. One of France’s oldest cheeses. Firm, becoming crumbly with age.


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