Mato Cheese
The mató (also known as brossat or Brull cheese) is a type of fresh cheese , typical of the gastronomy of the Balearic Islands and Catalonia . It has less fat than most other cheeses. Its origin is medieval …
Manchego cheese
Cheese of Manchego origin . Manchego cheese origin is a Spanish cheese made with milk from Manchega sheep and protected by an appellation of origin in La Mancha . The DOP is recognized at European level by Regulation (EC) 1107/96 of …
Majorero cheese
Majorero cheese . Majorero cheese is a cheese canary , made from milk of majorera goat and produced in the six municipalities of the island of Fuerteventura . The Majorero Cheese Designation of Origin has been recognized since February 16 , 1996 . Summary [ hide ] 1 Features …
Langres cheese
Langres cheese . It is a French cheese from the Langres plateau in the Champagne-Ardenne region of the Haute-Marne department . It has benefited from an AOC since 1991 , and protected as a European PDO by EC Regulation No. 1107/96. Summary [ hide ] 1 History 2 Elaboration 3 Features 4 Sources History It …
Laguiole cheese
Laguiole cheese . French cheese from the Aubrac region , which has benefited from an AOC since 1961 , and PDO at European level by Commission Regulation No. 1107/96. Summary [ hide ] 1 History 2 Elaboration 3 Features 4 Sources History It receives its name from the town of Laguiole located in the buttresses of …
Gorgonzola cheese
Gorgonzola cheese . Cheese Italian table, creamy and creamy pasta, made with milk whole pasteurized of cow that comes in two varieties: sweet and spicy. The existence of this cheese has been known since the Middle Ages , although it was only in …
Garrotxa cheese
Garrotxa cheese . The Garrotxa cheese (in Catalan, formage Garrotxa or de pell florida) is a traditional Catalan goat cheese. Almost extinct in the 1980s, it has been revived by a young cooperative of cheesemakers …