© The Foodist Parmesan, in it´s country of origin Italy called Parmigiano Reggiano, is an extra hard Italian cheese made from cow`s milk. Parmigiano Reggiano is produced since about 800 years after a recipe, which is nearby unchanged. To get 1 kg Parmesan cheese 16 liters cow`s milk are needed and the maturing time must
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Pecorino, the Italian hard cheese made from sheep´s milk, is one of the oldest cheeses from Italy. In ancient Rome, the crumbly Pecorino Romano cheese was a staple in the diet for the legionaries and until now it is still produced according to the ancient, original recipe. Like Parmigiano Reggiano (parmesan), grated Pecorino is mostly
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Cream cheese, also called soft cheese is a mild, white cheese originated from France.Cream cheese was primarily mentioned in 1651 in France and a hundred years later 1754 in England. In America cream cheese was primarly produced in 1872 in New York. In 1880 the brand name Philadelpia has been adopted and became the most
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Brie is produced worldwide nowadays, but the soft cow’s milk cheese with a white edible mold is originated to the former French province Brie. Brie is produced in cheese wheels with a diameter of about 35–37 cm and that´s the most significant difference to the Camenbert, another soft cows cheese with a white edible mold
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Gruyère is a Swiss hard cheese made from raw cow´s milk. The produktion of cheese in the former county of Gruyère (Gruyères, Canton of Fribourg) can be backtracked until the year 1113. The use of the name Gruyère is primarily given documentary evidence in the year 1602 and in 2001 Gruyère cheese has gained the
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Monterey Jack, often misspelled as Monterrey Jack has primarily made by the Mexican Franciscan monks of Monterey, California in the 18th century. The misspelling Monterrey Jack points to the Mexican city of Monterrey, which has nothing to do with that tasty, semi-hard cheese, made from cow’s milk. The name Monterey Jack goes back to the
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