C
-
Cabbage - Cabbage comes in many forms: flat, conical, or
round shapes and leaves that are
compact, loose, curly, or flat. The most
popular U.S. cabbage varieties are
round, have waxy leaves, are heavy for
their size, and vary from white to red.
-
Cabbage Turnip - This vegetable is a member of the cabbage
family. Popular in Europe, the cabbage
turnip's bulb tastes like a sweet
turnip. Eaten steamed, in soups, and in
stews. Also called the "kohlrabi."
-
Cabernet Franc
is a type of
grape used for producing red
wine. It is a component of
Bordeaux wine, and a little
is often blended with
Cabernet Sauvignon to add
bouquet to a wine.
-
Cabernet Sauvignon
is a type of
grape used for producing red
wine. It is one of the
components of French
Bordeaux wine.
-
Cabernet-Sauvignon -
A superior red-wine grape cultivated in
France and California.This small,
thin-skinned black grapes are used to
produce the fine clarets of France and
Cabernets of California.
-
Cacciatore -
The Italian word for "hunter." Refers to
food prepared "hunter-style." That is,
with mushrooms, onions, tomatoes,
various herbs, and sometimes wine.
Chicken cacciatore is the most popular
type of cacciatore.
-
Cafe: (French) Coffee.
-
Caffeine -
A slightly bitter alkaloid found in
coffee, tea, and many other foods and
beverages. Caffeine is stimulating to
the heart and nervous system. It is
toxic in large doses.
-
Caimit - The purple, white, green, yellow, or
rose-colored fruit of a West Indian
tree. When cut open, the seeds are
disposed into the shape of a star. Also
called "star apple."
-
Cajun -
A form of cooking that is a combination
of French and Southern cuisines uses a
dark roux and animal (usually pork) fat.
Creole cooking emphasizes the use of
butter and cream. Cajun food is very
spicy and makes good use of filé powder.
-
Calabash - A common variety of hard-shelled gourd, also
called "bottle gourd" and
"white-flowered gourd." This gourd is
used in the West Indies to produce a
very popular syrup. Its shell is often
used to create bowls and other utensils.
-
Calamari - This ten-armed cephalopod, commonly known as
"squid," is related to the octopus. They
vary in size from 1 inch to 80 feet in
length. The meat is firm and chewy, with
a somewhat sweet flavor. Over-cooking
can lead to a rubbery texture.
-
Calavo:
The trade name for California Avocados.
-
Calico Bass - One of a large number of North American
freshwater fish closely related to the
perch. Known for their bright, sunny
colors, calico bass are also known as
"sunfish."
-
Caliente -
This is the Spanish word for "hot," and
it refers to temperature. "Picante"
means "pepper hot."
-
California Sheepshead - A saltwater fish belonging to the
wrasse family. Also called "sheepshead,"
"fathead," and "redhead." Its meat is
white, tender, and lean.
-
Callaloo
is the Jamaican name for the young
leaves of two distinct plants; the
taro plant and Chinese
spinach, eaten as a vegetable. It is
not, as some cookery books suggest, a
Jamaican name for spinach.
-
Calorie:
Unit of heat; 1 calorie = 3.968 B.T.U. .
The heat required to raise 1 gram of
water 1 degrees centigrade.
-
Calzone
is a bread-dough
pie or wrap, resembling a
folded pizza, and containing a
cheese and vegetable filling
- traditionally
tomato and
garlic.
-
Camembert Cheese - This cow's milk cheese has a white, downy rind
and a smooth creamy inside. When ripe,
the cheese should ooze thickly. When
overripe, it is bitter and rank.
-
Canadian Bacon - A lean, smoked meat that is closer to ham than
to bacon. It comes from the lean tender
eye of the loin, located in the middle
of the back. It is called "back bacon"
in Canada.
-
Canadian Bacon:
Lean, trimmed, pressed, smoked pork
loin.
-
Canape:
(French) An appetizer prepared on a base
such as toast or crackers.
-
Canard:
(French) Duck.
-
Candlefish - A rich and oily mild-flavored fish. This
variety of smelt is so named because
Indians sometimes run a wick through
their high-fat flesh and use them for
candles. Also known as the "Eulachon."
-
Cane Syrup - Thick, extremely sweet syrup made from the
sugar cane. Used in Caribbean and Creole
cooking.
-
Canestrato
is a strongly flavoured Sicilian hard
cheese.
-
Cannellini - The Italian name for an oval, white, dried
bean that is served in soups, or with a
dressing made from olive oil and vinegar
dressing. Used in salads and antipastos.
Also called "white kidney bean."
-
Canning
is the commercial operation of food
preserving which involves the use of
heat and sealing the food in airtight
containers.
-
Canola Oil - This is the market name for "rapeseed oil,"
Canada's most widely used oil. Also
called lear oil, for "low erucic acid
rapeseed" oil. Canola oil is lowest in
saturated fat of any oil. Canola oil is
6% saturated fat; palm oil is 79%.
-
Cantaloupe - True cantaloupes are European and are not
exported to the U.S. North American
"cantaloupes" are actually muskmelons.
The light orange flesh is mild, sweet,
and very juicy.
-
Cantaloupe - True cantaloupes are European and are not
exported to the U.S. North American
"cantaloupes" are actually muskmelons.
The light orange flesh is mild, sweet,
and very juicy.
-
Cape Gooseberry - Also called "ground cherry," this fruit has a
bitter-sweet, juicy flesh. This fruit is
eaten out of hand and used with meats,
pies, jams, and savory foods.
-
Capers - These are the sun-dried, then pickled buds of
a bush native to the Mediterranean.
Capers make a pungent addition to many
sauces and condiments, including tartar
sauce.
-
Capocollo - An Italian sausage made from pork shoulder and
flavored with sweet red peppers. It is
pressed (rather than chopped), put into
casings, and air dried. It is a
specialty of the Parma region of Italy.
-
Capon - The culinary term for castrated chicken that
is fed on a special diet until it is
slaughtered at the age of 6 to 9 months.
Considered by most to be the best eating
chicken available.
-
Cappuccino -
An Italian coffee made by topping
espresso with the creamy foam from
steamed milk. Often dusted with cinnamon
or sweetened cocoa powder.
-
Caprian
is an Italian goat's
milk
cheese.
-
Caprino
is an
Argentine goat's
milk
cheese.
-
Carambolla - Also known as "star fruit," this fruit reveals
a star-shaped center when it is cut
crosswise. This juicy and fragrant
tropical fruit ranges in taste from
sweet to tart, depending on the variety.
-
Caramel -
Caramel is a mixture produced when sugar
has been cooked until it melts to become
a thick clear liquid ranging in color
from gold to brown. Caramel is used to
flavor soups, stocks, desserts, and
sauces.
-
Caraway Seed - The aromatic seed of an herb in the parsley
family with a flavor described as a
cross between aniseed and fennel. Used
to flavor cheese, breads, cakes, stews,
meats, vegetables and the liqueur
"Kümmel."
-
Carbine Stout
is an Australian dark beer brewed by
Castlemaine from
Brisbane since 1925. Despite
the name, it is a bottom-fermented lager
with a roasted-malt flavour.
-
Carbonade
is a rich
beef stew made with onions
and beer.
-
Carbonara -
An Italian term that refers to a pasta
dish of spaghetti or other noodles with
a sauce of cream, eggs, Parmesan cheese,
and bits of bacon. Fresh green peas are
sometimes used to add flavor and color.
-
Cardamom - A pungent aromatic spice that is a member of
the ginger family. Widely used in
Scandinavian and East Indian cooking. A
little of this spice goes a long way.
-
Cardoon - This vegetable resembles a large bunch of wide
flat celery. Popular in France, this
vegetable is described as tasting like a
cross between an artichoke, celery, and
salsify. Also called "cardoni."
-
Caribou - Any of several large North American deer which
are related to Old World reindeer.
Caribou meat is called "venison."
Antelope, elk, deer, moose, and reindeer
meat are also classified as venison, the
most popular large animal game meat.
-
Carissa - This scarlet fruit of a South African shrub is
an oval berry about 2 inches long. This
fruit is used in pies, jellies, and
preserves. Also called "Natal plum."
-
Carob - The dried and roasted pulp of the tropical
carob tree. After it is ground to create
carob powder, it is used to flavor baked
goods and candies. Because it tastes
somewhat like chocolate, it is sometimes
used as a chocolate substitute.
-
Carp - This freshwater fish ranges from 2 to 7 pounds and has a
lean white flesh. It is the primary
ingredient for the Jewish dish called
"gefilte fish."
-
Carrot - This member of the parsley family has long
green foliage and an edible orange root.
This very popular vegetable has been
cultivated for over 2,000 years.
-
Casaba Melon - This member of the muskmelon family has
cream-colored flesh, is extremely juicy,
and has a mild cucumber-like flavor.
-
Casaba Melon - This member of the muskmelon family has
cream-colored flesh, is extremely juicy,
and has a mild cucumber-like flavor.
-
Casareep
is the concentrated juice of the roots
of the
cassava flavoured with
aromatics and boiled to remove the
toxins. It is then used as a relish in
soups and other dishes. It is the basis
of the Jamaican dish 'pepper-pot'.
Casareep is also a powerful
antiseptic and was used for
preserving meat in tropical countries.
-
Cascade
is an Australian
brewer of beers.
-
Cashew - The kidney-shaped nut that grows on the
outside of the cashew apple at its base.
The shell is highly toxic. Cashews have
a sweet buttery flavor and contain about
48% fat.
-
Cassava - The cassava is a root with a crisp white
flesh. There are two main categories of
cassava: sweet and bitter. Bitter
cassavas are toxic until cooked. Cassava
is used to make "cassreep" and
"tapioca."
-
Cassiri
is an intoxicating liquor brewed in
Guyana from sweet potatoes.
-
Cassoulet
is a French stew of white beans, meats,
onions and
garlic.
-
Castlemaine
XXXX is an
Australia lager. It uses
whole
hops rather than pellets or
hop extracts.
-
Catfish - This fish is firm, low in fat, and has a mild
flavor. Most catfish are fresh water
varieties, but there is a salt water
variety that called the "hogfish." The
channel catfish is considered the best
for eating.
-
Catsup, Ketchup - A thick, spicy sauce with vinegar, sugar,
salt, and spices. Catsup usually has a
tomato foundation, but gourmet markets
often carry condiments with a base of
anything from walnuts to mangos. Also
called "ketchup."
-
Caudle is a warm, thin
spiced gruel made with
wine and
sugar which was given to
invalids and women after childbirth.
-
Cauliflower - This member of the cabbage family is composed
of bunches of tiny creamy white florets
on stalks of the same color. The entire
white portion--called the curd--is
edible.
-
Caviare
is the roes of certain large
fish prepared and salted. The
best is made from the roes of the
sterlet and
sturgeon caught in the
lakes and rivers of
Russia.
-
Cayenne Pepper - A hot red pepper powder made chiefly from the
dried ripe pepper Caspsicum frutescens.
While very hot to most people, it is not
as hot as chili pepper, which is
sometimes sold as cayenne. Also called
"red pepper."
-
Ceci - The round irregularly shaped buff-colored legumes with a
firm texture and a mild nut-like flavor.
Also called "chick-peas" and "garbanzo
beans." Used in salads, soups, and
stews.
-
Celeriac - This vegetable is the root of a special celery
that is cultivated specifically for its
root. It tastes like a cross between
parsley and a strong celery. Used in
soups, stews, and purees. Also known as
"celery root" and "celery knob."
-
Celery - One of the most popular vegetables in the
Western world. This plant grows in
bunches of leaved ribs surrounding a
tender heart. Eaten raw and used in
soups, stews, and casseroles.
-
Celery Salt - A seasoning composed of celery seed and salt.
-
Cellophane Noodle - A form of translucent Chinese noodle. These
are not true noodles, but are made from
the starch of mung beans. Also called
"bean threads."
-
Celtuse - A variety of lettuce that exhibits
characteristics of both celery and
lettuce. Celtuse can be eaten raw or
cooked.
-
Chablis -
An elegant dry wine grown in the Chablis
district of northern Burgundy (France).
Chablis is clear and pale in color. It
is made from the Chardonnay grape and is
extremely dry and has a "flinty" taste
similar to champagne.
-
Chablis
is a white
burgundy
wine produced near the town
of the same name in the Yonne
departement of central
France.
-
Chambertin
is a high quality red
Burgundy
wine named after the place
where it is produced. It was a favourite
with
Louis XIV and Napoleon.
-
Chamomile -
An aromatic flower that is dried and
used to flavor chamomile tea. This tea
is purported to be a soothing drink.
Also spelled "camomile."
-
Champagne -
A popular bubbling wine from the
Champagne region of France. Bubbling
wine is called "spumante" in Italy,
"Seki" in Germany, and "vin mousseux" in
other regions of France. Americans
unashamedly call their bubbling wines
"champagne."
-
Chantilly Creme - A French term that refers to dishes that are
served or prepared with whipped cream.
Creme Chantilly is a lightly sweetened
whipped cream that is sometimes flavored
with vanilla or a liqueur.
-
Chapati
is a North Indian unleavened
bread, flat and round, it is
eaten hot.
-
Chard - A type of beet that doesn't develop the
swollen, fleshy roots of ordinary beets.
This vegetable is grown for its large
leaves which are used much like other
green vegetables. Also called "Swiss
chard."
-
Chardonnay -
The wine from the Chardonnay grape,
which is grown chiefly in France and
California. This is one of the grapes
used in making fine French champagnes
and white burgundies.
-
Chartreuse -
An aromatic liqueur that was originally
made by the monks of La Grande
Chartruese monastery in France. The
yellow variety, colored with saffron, is
lighter and sweeter than the green type,
which is higher in alcohol content.
-
Chaud: (French) Hot.
-
Chayote - This gourd-like fruit has a bland white flesh.
Chayotes can be prepared in any way
suitable for summer squash. It is a good
source of potassium.
-
Chayote - This gourd-like fruit has a bland white flesh.
Chayotes can be prepared in any way
suitable for summer squash. It is a good
source of potassium.
-
Cheddar Cheese - This firm cow's milk cheese originated in the
English village of Cheddar. Color ranges
from natural white to pumpkin orange.
Flavor ranges from mild to sharp. Orange
cheddars are dyed with a natural dye
called "annatto."
-
Cheese
is a food made from the curds (solids)
of soured
milk from cows,
sheep, or goats, separated
from the whey (liquid), then salted, put
into moulds, and pressed into firm
blocks. Cheese is ripened with
bacteria or surface
fungi, and kept for a time to
mature before eating. There are six main
types of cheese. Soft cheeses may be
ripe or unripe, and include
cottage cheese and high-fat
soft cheeses such as
Bel Paese, Camembert, and
Neufchatel. Semi-hard cheeses
are ripened by bacteria (Munster)
or by bacteria and surface fungi (Port
Salut, Gouda, St Paulin); they may also
have
penicillin moulds injected
into them (Roquefort,
Gorgonzola, Blue Stilton,
Wensleydale). Hard cheeses
are ripened by bacteria, and include
Cheddar,
Cheshire, and Cucciocavallo;
some have large cavities within them,
such as Swiss Emmental and Gruyere. Very
hard cheeses, such as Parmesan and
Spalen, are made with skimmed milk.
Processed cheese is made with dried
skim-milk powder and additives, and whey
cheese is made by heat coagulation of
the
proteins from whey; examples
are Mysost and Primost. From 1980 in
France a cheese has the same
appellation controlee status as
wine if it is made only in a
special defined area - for example,
Cantal and Roquefort are appellation
controlee cheeses, but not Camembert and
Brie, which are made in more than one
region.
-
Argentine Cheeses
-
ˇ
Edam: Originally an imitation of Dutch
Edam
balls, Argentine "Magnasco" Edam has
taken on an identity of its own. It is
dryer and harder than Dutch Edam and
good on crackers and with red wine.
-
ˇ
Reggianito: Similar to Italian
Parmigiano
Reggiano. Mostly used for
grating.
-
ˇ
Sardo: Another grating cheese, similar to Italian
Romano.
-
Austrian Cheeses
-
ˇ
Emmental: Same characteristics as Swiss
Emmental.
-
Canadian Cheeses
-
ˇ
Cheddar: Same characteristics as English
Cheddar.
-
Danish Cheeses
-
ˇ
Blue Castello: A blue-veined cheese with an extremely buttery
taste. The surface of the cheese is
rindless, thus the entire cheese is
edible.
-
ˇ
Cream Havarti: Arguably Denmark's most famous cheese, Cream
Havarti is a deliciously mild, very
creamy, natural, semisoft cheese laced
with small to mid-sized holes. Cream
Havarti is both a table cheese and a
dessert cheese to be served with fruit
and wine. Flavored Cream Havartis are
also available, with ingredients such as
dill, jalapeno pepper or garlic and
herbs.
-
ˇ
Fontina: Danish Fontina is pale yellow and semisoft
with a mild, slightly sweet flavor. A
derivitive of its Italian namesake and a
great table cheese that goes well with a
light wine, Fontina is also a good
sandwich cheese.
-
ˇ
Saga: Original Saga is a cross between blue cheese and brie; a
creamy, blue-veined cheese with a
white-mold rind. It is very mild for a
blue-veined cheese. Saga is an excellent
dessert cheese that should be served
with fruit and wine. It is also an
excellent cheese in salads or as a snack
on a cracker. Saga is now made in
America as well as in Denmark.
-
English Cheeses
-
ˇ
Cheddar: Cheddar cheeses were originally made in
England; however, today they are
manufactured in quite a number of
countries. Fully cured, Cheddar is a
hard, natural cheese. The rind, if any,
is artificial, most often times wax. The
color of the wax used for coating does
not indicate a level of quality.
Normally, the color of Cheddar ranges
from white to pale yellow. Some Cheddars
however have a color added, giving the
cheese a yellow-orange color. Cheddar is
always made from cow's milk and has a
slightly crumbly texture if properly
cured. If the cheese is too young, the
texture is smooth. Cheddar gets a
sharper taste the longer it matures. The
important thing in purchasing Cheddar is
to consider the age of the cheese. Of
course, the older it is, the more it
will cost.
-
ˇ
Cheshire: One of the oldest English cheeses, allegedly
invented during the 12th century.
Cheshire is firm in texture and a bit
more crumbly than Cheddar. Cheshire is
rich, mellow and slightly salty with an
excellent aftertaste, its flavor
sharpens as it ages.
-
ˇ
Devon Cream: Strawberry's famous partner, Devon Cream has a
much wider application than just
strawberries and cream. It is thick and
rich, and needs to be spooned. This
product is served over fruit, hot
scones, fish or vegetables.
-
ˇ
Double Gloucester: A natural hard cheese. Double Gloucester has a
mild and rich flavor with a smooth
texture and a creamy yellow color. This
cheese is excellent with fruit and beer.
-
ˇ
Leicester: A natural hard cheese. Leicester has a rich,
mild flavor with a flaky texture and a
deep orange color. This cheese is
excellent with fruit and beer.
-
ˇ
Stilton: Historically referred to as "The King Of
Cheeses," Stilton is a blue-mold cheese
with a rich and mellow flavor and a
piquant aftertaste. It has narrow
blue-green veins and a wrinkled rind
which is not edible. Stilton is milder
than Roquefort or Gorgonzola and is
equally excellent for crumbling over
salads or as a dessert cheese served
with a Port Wine.
-
ˇ
Wensleydale: Traditionally blue, because the cheese is
lightly pressed, allowing the mould to
penetrate. And blue Wensleydales are
still available. But today it is usually
a creamy white, crumbly cheese, with a
fine curd and minimal texturing, thus a
high moisture content. White Wensleydale
is usually eaten young, at about a month
old. Wensleydale is produced in
Cheshire.
-
Finnish Cheeses
-
ˇ
Finlandia Swiss: Similar characteristics to Switzerland
Emmental.
Aged over 100 days, it is sharp,
rindless and delicious.
-
ˇ
Lappi: Lappi is a semisoft, semisweet cheese that
slices easily and is excellent in
recipes and for melting. It comes from
Finland's Lapland region.
-
ˇ
Turunmaa: Similar to Danish
Cream
Havarti, Turunmaa is a
deliciously mild, very creamy, natural,
semisoft cheese laced with small to
mid-sized holes. Like Cream Havarti, it
is both a table cheese and a breakfast
cheese to be served with fruit and
bread.
-
French Cheeses
-
ˇ
Brie: Brie is the best known French cheese and is aptly
nicknamed "The Queen Of Cheeses".
Several hundred years ago, Brie was one
of the tributes which the subjects had
to pay to the French kings. In France,
Brie is very different from the cheese
exported to the United States. "Real"
French Brie is unstabilized and is at
its peak of flavor when the surface
turns slightly brown. As long as the
cheese is still pure white, the cheese
is not mature. Cutting unstabilized Brie
before it is ripe will stop the maturing
process and the cheese will never
develop properly. Exported Brie,
however, is stabilized and never
matures. Stabilized Brie has a much
longer shelf life and is not susceptible
to bacteriological infections. Brie, one
of the great dessert cheeses, comes as
either a 1 or 2 kilogram wheel, and is
packaged in a wooden box. In order to
fully enjoy the experience, Brie must be
served at room temperature.
-
ˇ
Camembert: Another soft-ripened white mold cheese from
France, Camembert, like Brie, is soft
and creamy with an edible crust. A wheel
of Camembert, however, is only 8 ounces
and comes in its own wooden box.
-
ˇ
Chevres: These cheeses are made from goat's milk. They
come in many sizes and shapes such as
round patties, log-shapes, drum-shapes,
pyramids, round loaves, long loaves,
etc.; their textures vary from soft, but
firm like cream cheese, to extremely
hard. Chevres are excellent dessert
cheeses, often served as snacks, or with
before dinner drinks. Goat cheese is
often served as an ingredient in many
fine dishes.
-
ˇ
Comte: Comte is a natural, hard cheese with similar
characteristics to Switzerland Gruyere.
-
ˇ
Coulommiers: Similar to Camembert, a wheel of Coulommiers
is slightly larger (12 ounces) and the
cheese has a nuttier flavor with a
thicker crust.
-
ˇ
Emmental: Same characteristics as Swiss Emmental.
-
ˇ
Mimolette: A semi-hard cow's milk cheese produced in
Flanders and Normandy. It comes in
spheres of about 7-8 pounds, it has an
orange rind and interior. A firm texture
with some small holes and a mild favor.
-
ˇ
Morbier: A semisoft cow's milk cheese from
Franche-Comte. It has a creamy brown
crust, the interior is two layers of
glossy, yellowish-ivory paste separated
by a thin flavorless layer of ash. This
separates the morning milking from the
evening milking. It is a creamy cheese
with a flavor of nuts and fruit and an
aroma of fresh hay.
-
ˇ
Munster: French Munster is one of the few cheeses which
ripen from the inside out. Munster is
dark yellow with a strong flavor. It
should be served with dark bread and
beer. French Munster has nothing in
common with Domestic Munster, which is a
white, mild cheese.
-
ˇ
Pont L'Eveque: This semisoft, soft-ripened cheese from the
Normandy region has a pronounced flavor,
although its taste is not as strong as
its smell. It has a firm body, yellow
color and an edible crust. The crust has
ridges because it is cured on straw
mats. Pont L'Eveque is an excellent
dessert cheese that goes very well with
a robust wine.
-
ˇ
Pouligny-Saint-Pierre:
An unpasturized goat's cheese from
Berry, it is soft to hard depending on
the age. Also depending on age its color
runs from a very white, creamy and
fragile to a hard dry interior
surrounded by a dark beige crust. All
have a piquant flavor and goaty aroma.
-
ˇ
Reblochon: From the French Alps, Reblochon is a semisoft,
pale yellow, creamy cheese with a nutty
flavor. Reblochon is a dessert cheese
that goes well with red wine.
-
ˇ
Roquefort: The most famous blue-mold cheese in the world,
authentic Roquefort comes from caves
near the Spanish border and is made from
sheep's milk. Roquefort is sharp,
peppery, piquant and distinct. The blue
mold is added to the curd by mixing it
with powdered bread containing the
Pennicillium Roqueforti mold. The French
eat Roquefort as a dessert cheese,
although most Americans prefer it in
salads or dips.
-
ˇ
Saint-Marcellin:
A soft, rindless cow's milk cheese from
Dauphine, it is disk shaped wrapped in
chestnut leaves and dipped in wine or
eau-de-vie. It typically has a beige
crust with blue mold and a soft beige
creamy interior. It has an intensely
rustic, nutty, fruity flavor.
-
ˇ
Saint-Nectaire: A semi-soft cow's milk cheese, disk shaped from
Auvergne. It has a smooth reddish rind,
ivory to straw colored interior, soft
and supple texture. It is an earthy
cheese with a fruity flavor and a grassy
aroma.
-
ˇ
Saint-Paulin: St. Paulin (also known as Port Salut, a
licensed name) is a mild and very
pleasing dessert or table cheese
originally made by Trappist Monks. St.
Paulin is creamy and butter-like, yet
firm enough for slicing. Genuine Port
Salut has an edible, orange rind.
However, beware imitations that use a
plastic, inedible rind. St. Paulin goes
well with fruit and light wine.
-
ˇ
Tomme de Savoie:
A semi firm, dish shaped cow's milk cheese from
Savoie in the French Alps. It has a
distinct thick gray-brown rind with a
beige or straw colored paste. It has a
slightly salty, mild but savory taste
with an aroma reminiscent of a cheese
cellar.
-
German Cheeses
-
ˇ
Emmental: Same characteristics as Swiss
Emmental.
-
ˇ
Jermi Tortes: Jermi tortes are handmade, with alternating
layers of cheese and exquisite fillings
such as Norwegian Salmon, Walnut, French
Herbs, etc. Jermi Tortes are dessert
cheeses, excellent on fine bread or
crackers.
-
ˇ
Limburger: A soft-ripened cheese famous for its pungent
odor, Limburger is a strong cheese that
goes well with red wine or beer.
Limburger has a thin crust, a soft
texture, and is nearly white inside.
During the two-month curing process, the
cheese is constantly brushed with brine
until it has absorbed all salt.
-
ˇ
Munster: See French
Munster.
-
ˇ
Tilsit: A natural hard cheese, German Tilsit has a
stronger flavor than its Scandinavian
cousins. It has tiny hole formation and
a firm texture suitable for slicing.
Tilsit is an excellent sandwich cheese,
good with robust wine or beer.
-
Greek Cheeses
-
ˇ
Feta: Genuine Greek Feta is made from sheep's milk, with a
distinct strong, slightly acidic flavor.
Feta is crumbly in texture and white in
color. Feta is traditionally sold in
glass jars, although modern packaging
techniques have become more commonplace.
Feta needs to be covered in brine at all
times otherwise it will dry out and mold
fast and needs to be refrigerated at all
times. Feta is a true eating cheese,
although most Americans think of it as a
salad topping.
-
ˇ
Kasseri: Pale yellow in color, with a mild buttery
flavor and a springy, kneaded texture.
Kasseri is a versatile, multi-purpose
cheese made from sheep's milk.
-
ˇ
Kefalotyri: This hard, pale, golden yellow cheese has a
tange flavor and a sharp aroma
reminiscent of Italian
Pecorino
Romano. Harder and saltier
than Kasseri, Kefalotyri is generally
served grated over cooked dishes.
-
ˇ
Mizithra: A cheese made from whey of Feta and Kefalotyri,
Mizithra is available both fresh and
aged. Fresh Mizithra is soft, similar to
cottage cheese. Aged Mizithra is shaped
like an ostrich egg, and is firm and
pungent, rather like Italian
Ricotta
Salata. The aged variety
makes an excellent grating cheese.
-
Holland Cheeses
-
ˇ
Edam: Edam is a semisoft to hard natural cheese, depending on
age. Edam is similar in flavor to Gouda,
but slightly dryer in texture and less
creamy. Edam is traditionally shaped
into 2 or 4 pound balls coated in red,
yellow or black wax. Because of its
shape and size, Edam makes an excellent
gift basket centerpiece.
-
ˇ
|
