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Recipe Goldmineon
TweetLearn how to make a great cheese dip with Sargento cheese.
Kitchen Charts - Cheese Characteristics and Uses, page 9
Stilton - Semi-soft; slightly more crumbly than
blue; blue-veined; grows sharper and stronger with age. Distinctive
from all other blue cheeses for its being based in a Cheddar cheese.
One of the great British cheeses. Used for dessert, cheese trays,
dips and salads. Goes with fresh fruit and bland crackers. Some
recommend as a substitute for Feta.
Stacchino - Fresh, soft and creamy. Made from cow’s
milk.
Svecia - Swedish. Firm. Sometimes made with caraway
seeds.
Swiss - Sweetish; nutty with large holes; deep
ivory to pale yellow. Gentle-flavored, meltable, and easily sliced.
Used for dessert, cheese trays, salads, sandwiches, appetizers and
as an ingredient in cooking. Goes with fresh fruit and squares of
crusty French bread.
Szekeley - Hungarian. Soft, sheep’s milk cheese
that is packed in sheep bladders. Available smoked as well.
Taffelost - Norwegian or Danish dessert cheese,
semi-soft, creamy white with a red outer rind.
Taleggio - Italian fine dessert cheese. From soft
to semi-soft, smooth and aromatic, becoming more full-bodied with
age. Great with crusty bread and wine.
Tamie - A French semi-soft cheese made of skimmed
cow’s milk.
Telemi - Rumanian. Made of sheep milk. American
Telemi is made of cow’s milk. Semi-soft, much like the American
version of Mozzarella.
Tete de Moine - “Monk’s Head.” Aromatic and strong
flavored Swiss hard cheese made of cow’s milk.
Tignard - French. Firm, blue-veined goat’s milk
cheese.
Tijuana - Mexican. Firm, pale, but with a hot aftertaste.
Hot red pepper is added to the curd before it is aged.
Tillamook - United States. A type of Cheddar, medium
to sharp in flavor. A raw milk cheese. The older the cheese is,
the more flavor it develops.
Tilsiter - Also known as Tilsit. Made originally
by the Dutch. Semi-firm, with strong aroma and flavor, increasing
with age. Good for cooking and eating. The butterfat content ranges
from 30 to 60 percent. Now also made in Germany, Switzerland, Norway,
Denmark and the United States.
Toma di Carmagnola - Italian. Soft and buttery
with a slightly nutty flavor.
Tomar - Portuguese cheese made of sheep’s milk.
It has a smoky-nut flavor.
Tomme de Chevre - French. Made from goat’s milk.
Tomme de Savoie - French. Semi-soft cheese made
of cow’s milk. Distinguished flavor.
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