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Korbkase

Traditional cheese made from milk curd (skim milk), handmade or industrially produced Light yellow, smeary, firm interior, refined with red smear cultures or covered with white noble mold, sometimes seasoned with caraway seeds. Ripens inward Fat content: under 10 % fat, dry weight Taste: from mild to hearty spicy, strong smell Ripens quicker in baskets

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Cheddar

Traditional sliced cheese made from pasteurized or raw cow milk, hand made or industrially produced The most well-known and copied cheese worldwide. Only the West Country farmhouse Cheddar cheese made from raw cow milk has an EU-wide Protected Designation of Origin (PDO) Firm, golden yellow to orange-colored interior, which is originally colored with saffron, but [...]

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Rovethyme

Hand made soft cheese from the Provence. Made from raw goat milk with the addition of thyme At the end of the production process, the small, elongated loaves are garnished with thyme Taste: spicily mild, aromatic with a thyme flavor Fat content: 45 % fat, dry weight

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Zillertaler Bergkase

Traditional hard cheese made from silo-free raw cow milk and animal rennet Hand made only from fresh hay milk from the Zillertal Alpine pastures and mountain farms Dark yellow, firm interior with natural rind Fat Content: 45 % fat, dry weight Taste: spicy, strong Ripening time: at least 3 months

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Mahon-Menorca

Traditional sliceable cheese with EU-wide Protected Designation of Origin (PDO), which is hand made or industrially produced only on Menorca from raw or pasteurized cow milk The characteristic Mahon cheese has a square form with rounded edges Fat content: 45 % fat, dry weight Yellow, firm interior with irregular holes and compact natural rind Taste: [...]

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Kochkase

Melting cheese made from ripened milk curd, which is melted and then refined with butter or cream Originally a farmers product, today industrially produced with melting salts Yellow, spreadable interior, flavored with herbs or seasonings, depending on the producer Offered at all levels of fat content Taste: mild aromatic

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Allgauer Bergkase

Traditional hard cheese made from raw cow milk and animal rennet with EU-wide Protected Designation of Origin (PDO), also called the little brother of Allgaeu Emmentaler May only be produced in the Allgaeu Alps from morning and evening milk, which comes from this area Matt yellow interior with scattered, pea-sized holes, dark yellow to brown [...]

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Parmigiano-Reggiano

Traditional extra hard cheese with EU-wide Protected Designation of Origin (PDO), which was first produced in the Po valley about 900 years ago Hand made from raw cow milk from two consecutive milking sessions and animal rennet Finely grained, light to straw-yellow, crumbly interior with firm, dry natural rind Fat content: 32 % fat, dry [...]

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Ziege auf Rot

Molded soft cheese from North Friesian, produced from the milk of biologically raised goats Ivory-colored, soft interior, whose surface is covered in red smear. Ripens relatively quickly inwards Fat content: 50 % fat, dry weight Taste: mildly spicy

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Langres

Traditional soft cheese with laundered rind from the Champagne-Ardenne region with EU-wide Protected Designation of Origin (PDO) Hand-made from raw cow milk and, due to the ripeness, not turned. Champagne or Marc de Bourgogne is filled into the depression on the surface during the ripening process Ivory colored, firm, but also elastic interior with light [...]

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