What is Appenzeller Cheese made out of?
Appenzeller cheese was originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a special mixture of herbs, wine, and salt.
Appenzeller is one of the three classic fondue kinds of cheese, but it is also fine as a table cheese with fruit and crackers and since it easily melts you can also try Swiss grilled cheese.
What is Blue Cheese made out of?
One of the most famous cheeses in England and one of the more well-known blue cheeses around the world.It is considered a firmer textured, slightly crumbly, yet smooth and buttery blue cheese. It isn’t really spreadable like some of the French blue cheeses, but it does have a certain creamy quality. It’s fairly strong, but by no means overpowering, especially for a blue.
Blue Cheese pairs well with port, fresh apples, pears, figs, and nuts.
What is Cambozolla Cheese made out of?
Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Very popular all over the world.
Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts
Castello Danish Blue is served on cheeseboards or on bread as well as a delicious ingredient in sauces, dressings, salads, etc. Explore the full taste of Castello Danish Blue cheese with rich, full-bodied, and almost sweet red wine like a Reciotto Della Valpolicella, sweet white wine, e.g. Muscat. Aged dark Portwine, Ruby, or Vintage Port, as well as beer, are also fine companions of Castello Danish Blue.
Castello® Brie is a soft white mould cheese. It has a mild, slightly tangy and aromatic taste with cream and smooth consistency. Brie is aptly nicknamed “The Queen of cheeses”. The Danish Brie has been producing since the 1920s and has ever since been a classic. Castello Brie will keep its mild, characteristic flavour and soft texture over time due to the fact that the maturing process is stopped when the cheese is at its best. Brie can be served on cheese boards, in sandwiches and salads, but can also be baked and fried – it will keep its shape very well.
Ingredients: Milk, Salt, Lactic acid culture, Rennet (microbial), Mould culture
Castello Danish Camembert Cheese Camembert is a soft creamy surface-ripened cow’s milk cheese which was first made in Camembert northern France. Now it’s also a Danish cheese. Try Castello’s version of it here.
Cheese, Water, Emulsifiers, Mineral (Calcium Phosphate), Salt, Acidity Regulator, Preservative, Colour.
Chaumes /ˈʃoʊm/ is a cow’s milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, “Chaumes” is French for stubble. The cheese is mass-produced in factories.
Emborg Natural Sliced Cheese is made from simple and natural ingredients to ensure a high level of calcium, protein, and vitamins. We have created a broad range of natural cheese variants and sliced them in perfect sizes, for you simply add in your favorite sandwich and enjoy the real and natural taste of cheese. Scroll down and discover our broad range of natural cheese.
Emborg Harvati cheese is perfect for the use of snacking with crackers or on toast for a creamy and buttery flavour. The taste of natural cheese is brought about by the right ripening method and time. With fine craftsmanship, varying ingredients, and different ripening time, Emborg natural sliced cheeses vary in texture and flavour, giving the consumers the opportunity to select their favourite taste.
This delicious and traditional Swiss cheese has a sweet and nutty flavor – perfect for cold or grilled sandwiches
Each slice contains
Calories 66 3%, Sugars <0.1g <0.1%, Fat 5.1g 7.2%, Saturated 3.4g 17%, Salt 0.2g 3.1%
Of an adult’s guideline daily amount
Made from premium natural Swiss cheese based on the original Fondue recipe since 1958. Ready to use. Ingredients: Swiss cheese 52%, white wine, water, potato starch, Kirsch brandy, salt, emulsifying salt (E339)), spices, and stabilizer (locust bean gum).
What is German Emmenthal Cheese made out of?
Emmenthal is a semihard Swiss cow’s milk cheese. It has a relatively high fat content and is rich in calcium, as well as copper and phosphorous. Emmenthal is distinguished by large walnut-sized holes or “eyes” formed during the fermentation process. It ranges from mild and buttery to fruity and full-flavored, depending on its maturity. It has good melting properties and is a traditional ingredient in cheese fondue.
Emmenthal has very good melting properties, which makes it ideal for cheese fondue or any dish that requires melted cheese, such as gratins and casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be eaten cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.
What is Gorgonzola Cheese made out of?
Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.
Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.