Hot lime pickle

Hot lime pickle

Lime pieces pickled in seasoned oil and salt

Additional ingredients: chilies, mustard seeds, curcuma, coriander, cumin and fenugreek

The ingredients vary depending on the producer.

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Mozzarella di Bufala Campana

Mozzarella di Bufala Campana

Traditional kneaded cheese with EU-wide Protected Designation of Origin (PDO) made from pasteurized buffalo milk and animal rennet

Most well-known pasta filata cheese, hand made and industrially produced in Campania and offered swimming in whey

White, soft interior with very thin, elastic white skin

Fat content: at least 50 % fat, dry weight

Taste: characteristic, fresh, slightly sour with a hint of sweet

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Mascarpone

Mascarpone

Handmade and industrially produced Italian cream cheese from raw or pasteurized cow milk

Comes from cream that has added lactic acid bacteria

Multiple uses in cuisine for desserts (e.g. tiramisu), sauces, fillings, etc.

Whitish yellow interior with a creamy consistency, similar to curd

Fat content: 80 % fat, dry weight

Taste: creamy & mild, slightly acidic

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Castello Blue

Castello Blue

Newer blue cheese, industrially produced from pasteurized cow milk

Soft, creamy, yellow interior, which is covered in blue mold, and with a damp natural rind

Fat content: 70 % fat dry weight

Taste: mildly spicy, creamy

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Figuette

Figuette

Newer soft cheese in fig form from Albigeois region, hand-made from raw sheep milk

Soft, white interior with thin, yellow natural rind

Fat content: 45 % fat, dry weight

Taste: mild with hint of sweet

Ripening time: 2 weeks

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Tomme de Montagne

Tomme de Montagne

Traditional sliced cheese from Savoy, hand-made from raw cow milk

The term Tomme is also a variant name and is attached to the name of the village in which the cheese is produced

Ivory colored, elastic interior with regular broken holes and firm, gray natural rind with noble mold spots

Fat content: 45 % fat, dry weight

Taste: mild-spicy, strong smell

Ripening time: at least 10 weeks

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Chaource

Chaource

Traditional soft cheese from der Region Champagne-Ardenne with EU-wide Protected Designation of Origin (PDO)

Hand-made from raw cow milk

Fat content: 45 % fat, dry weight

White, firm to elastic interior with thin natural rind and white noble mold

Taste: slightly sour, nutty, with increasing ripeness fruitier

Ripening time: 25 weeks in damp cellars

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Geramond

Geramond

Brand name for a soft cheese from pasteurized cow milk, industrially produced

Ivory colored, soft interior with thin natural rind and white noble mold

Fat content: 60 % fat, dry weight

Taste: mild to strong, depending on ripeness

Offered under the same brand name are other soft cheese types

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Andechser Butterkase

Andechser Butterkase

Bavarian half-firm biological sliced cheese made from pasteurized biological cow milk and microbiological rennet, produced by hand

Light yellow interior with many small, irregular holes, rind is suitable for eating

Fat content: 50 % fat, dry weight

Taste: finely sour, mild

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Vieux Lille

Vieux Lille

Traditional soft cheese made in the style of Maroilles, from the Nord-Pas-de-Calais region. Handmade from raw cow milk

Well-known for its intense smell.

Ivory-colored, soft interior with slotted holes and a bleached, natural rind with red flora

Fat content: 45 % fat, dry weight

Taste: very strong, aromatically spicy, with a distinctive smell

Ripening time: 610 weeks

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