Mozzarella Cheese
Traditional Mozzarella is made from buffalo milk, which will hit the Mozzarella di Bufala.
We recognize the Mozzarella. The pizza is made mostly The hard texture.
Of the Italian original. This cheese from the milk. These buffalo are being made widely imitated.
The slope of the cow. But not the original buffalo milk, cream, butter, this is not true.
Although most people still do not know milk. Buffalo has a taste. Yet when I try.
Cheese, it will immediately tell if the first word. Cheese made from milk that had never known before, the color of white cheese.
Tiles as well. A sphere and a thin-skinned
Camembert
A French cheese. Born in Normandy in the region. Some one claim to have a taste of the apple.
This cheese is a cheese with a flavor like a cheese similar to Brie.
Camembert is sold before the round is not very big. Camembert or a semi-circle.
Shape of a wheel. When the meat is frozen solid. It will soften and stretch a little bit on the warm-up suit.
To eat with bread, fruit, nuts, and you should be at room temperature. It is made of Pasteurized cow's milk.
Brie
Looks very similar to Camembert. Brie is usually done before the sale is over.
Optical triangulation. Brie flavor intensity than Camembert. Good to eat with champagne.
Roquefort
The ancient blue cheese from the region Rouergue. A small region of southern France. This is comparable with cheese stilton. British cheese and Italian cheese gorgon sola. Is Samthar tiger blue cheese ever. The cheese that set the standard for other types of blue cheese. Roquefort is made from raw sheep's milk. This is a good competitor with pasteurized milk. Roquefort is brewing in a natural cave Cambalou. For at least three months. To get a taste of the dark depths. Roquefort cheese is the guardian of this type. And mark it as a genuine Roquefort cheese is not adulterated. Coat lamb with red. Roquefort cheese is soft. There is no solid surface. And a cohesion and commitment. Cut for a fraction of a circle. Expensive than the other. I eat with apple tart. Or less in a lump sum. The Endive salad leaves with the walnuts.
Pecorino
Cheese is made from pure sheep's milk. And flavor of wine. The alcohol evaporates GONE, Pecorino cheese is one of the oldest in the world. And can be traced back to a long history of 2000 years it was the main occupation of Italy to the animals in the pasture. The history of the wine is equally long. So, when this type of wine and cheese together. It is a duo that is the perfect example. Pecorino is a mixture of cayenne pepper. Spicy taste of cayenne pepper to make it a little neck. But not spicy in the mouth. Cayenne pepper Italian peperoncino that look like fingers as she meets with chili and spicy Mexican cheese called hara fermentation process takes three months. A hard cheese with a slice into pieces. Or scrape the ground that in Italian means sheep's milk Pecorino is open from some booklets called Pecorino Romano to continue to say that the myth of the city since Roman times. Pecorino cheese, all made in the Tuscany region of Lazio region, or region of Sardinia during the months of November through June. The third region is the same pasture. And the sheep were consistent across the taste Pecorino Romano, the name has been registered by the protection of Italy. Throughout Italy with the perfect amount of cheese is about to run out of booklets. Pecorino with pale yellow skin and dark brown or black pepper. A cheese grater is ideal for pasta, soup or salad, the page will be a dessert plate and slice it. Or cut into cubes. And sprinkled with honey. I cooked the pears.
Parmigiano Reggiano
Seven centuries before the advent of the province of Reggio Emilia in Italy, named PARMA City of Modena, and part of the city of Bologna. And part of the city monture. These cities. It was heaven to be able to feed in the fields, milk the most wonderful special. Districts that have a "Zone Tripica" I made this cheese, cheese and local processes. Naturally. Without any modification to the 700 consecutive years without the use of preservatives. No machinery. What tools are there. I used to be the sweet milk of cows that health is excellent. Then the students artisan cheese made with ancient And let nature take care of you for 18 to 36 months, this cheese is the main. To buy a loaf. Wrapped in paper, not too tight. And keep a strong smell of food. Grate or slice and eat as you want each time. Grate the cheese and then sell a bottle or package that does not taste as good as cheese cubes. It is wonderful to taste Parmigiano Reggiano cheese is a delicious flavor contrast to the 36 months that it has a golden color. Meat loaf and a glass-like crystals. Flavor and a touch of dark fruit. Serve in a lump sum. Review with the figs. Eat as a snack or appetizer with drinks. Perhaps the most good cheese shops sell.
Parmigiano Reggiano is a cheese with a flavor of the cheese and soft. Drinking red wine, Italian Chianti or cabernet very well with Parmigiano Reggiano is made from a cow with a red coat with the fat that is higher than other cows. And higher protein.
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