sidemunch88 Posted September 23, 2005 Share Posted September 23, 2005 I think :coagulated milk: is so cool this week what do you think? Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 23, 2005 Author Share Posted September 23, 2005 (edited) here is some :coagulated milk: Alphabetical listing of cheeses: -------------------------------------------------------------------------------- Presented below is a list of all the :coagulated milk: present in our database. Abbaye de Belloc Abbaye du Mont des Cats Abertam Abondance Ackawi Acorn Adelost Affidelice au Chablis Afuega'l Pitu Airag Airedale Aisy Cendre Allgauer Emmentaler Alverca Ambert American coagulated milk Ami du Chambertin Anejo Enchilado Anneau du Vic-Bilh Anthoriro Appenzell Aragon Ardi Gasna Ardrahan Armenian String Aromes au Gene de Marc Asadero Asiago Aubisque Pyrenees Autun Avaxtskyr Baby Swiss Babybel Baguette Laonnaise Bakers Baladi Balaton Bandal Banon Barry's Bay Cheddar Basing Basket :coagulated milk: Bath :coagulated milk: Bavarian Bergkase Baylough Beaufort Beauvoorde Beenleigh Blue Beer :coagulated milk: Bel Paese Bergader Bergere Bleue Berkswell Beyaz Peynir Bierkase Bishop Kennedy Blarney Bleu d'Auvergne Bleu de Gex Bleu de Laqueuille Bleu de Septmoncel Bleu Des Causses Blue Blue Castello Blue Rathgore Blue Vein (Australian) Blue Vein Cheeses Bocconcini Bocconcini (Australian) Boeren Leidenkaas Bonchester Bosworth Bougon Boule Du Roves Boulette d'Avesnes Boursault Boursin Bouyssou Bra Braudostur Breakfast :coagulated milk: Brebis du Lavort Brebis du Lochois Brebis du Puyfaucon Bresse Bleu Brick Brie Brie de Meaux Brie de Melun Brillat-Savarin Brin Brin d' Amour Brin d'Amour Brinza (Burduf Brinza) Briquette de Brebis Briquette du Forez Broccio Broccio Demi-Affine Brousse du Rove Bruder Basil Brusselae Kaas (Fromage de Bruxelles) Bryndza Buchette d'Anjou Buffalo Burgos Butte Butterkase Button (Innes) Buxton Blue Cabecou Caboc Cabrales Cachaille Caciocavallo Caciotta Caerphilly Cairnsmore Calenzana Cambazola Camembert de Normandie Canadian Cheddar Canestrato Cantal Caprice des Dieux Capricorn Goat Capriole Banon Carre de l'Est Casciotta di Urbino Cashel Blue Castellano Castelleno Castelmagno Castelo Branco Castigliano Cathelain Celtic Promise Cendre d'Olivet Cerney Chabichou Chabichou du Poitou Chabis de Gatine Chaource Charolais Chaumes Cheddar Cheshire Chevres Chevrotin des Aravis Chontaleno Civray Coeur de Camembert au Calvados Coeur de Chevre Colby Cold Pack Comte Coolea Cooleney Coquetdale Corleggy Cornish Pepper Cotherstone Cotija Cottage :coagulated milk: Cottage :coagulated milk: (Australian) Cougar Gold Coulommiers Coverdale Crayeux de Roncq Cream :coagulated milk: Cream Havarti Crema Agria Crema Mexicana Creme Fraiche Crescenza Croghan Crottin de Chavignol Crottin du Chavignol Crowdie Crowley Cuajada Curd Cure Nantais Curworthy Cwmtawe Pecorino Cypress Grove Chevre Danablu (Danish Blue) Danbo Danish Fontina Daralagjazsky Dauphin Delice des Fiouves Denhany Dorset Drum Derby Dessertnyj Belyj Devon Blue Devon Garland Dolcelatte Doolin Doppelrhamstufel Dorset Blue Vinney Double Gloucester Double Worcester Dreux a la Feuille Dry Jack Duddleswell Dunbarra Dunlop Dunsyre Blue Duroblando Durrus Dutch Mimolette (Commissiekaas) Edam Edelpilz Emental Grand Cru Emlett Emmental Epoisses de Bourgogne Esbareich Esrom Etorki Evansdale Farmhouse Brie Evora De L'Alentejo Exmoor Blue Explorateur Feta Feta (Australian) Figue Filetta Fin-de-Siecle Finlandia Swiss Finn Fiore Sardo Fleur du Maquis Flor de Guia Flower Marie Folded Folded :coagulated milk: with mint Fondant de Brebis Fontainebleau Fontal Fontina Val d'Aosta Fougerus Four Herb Gouda Fourme d' Ambert Fourme de Haute Loire Fourme de Montbrison Fresh Jack Fresh Mozzarella Fresh Ricotta Fresh Truffles Fribourgeois Friesekaas Friesian Friesla Frinault Fromage a Raclette Fromage Corse Fromage de Montagne de Savoie Fromage Frais Fruit Cream :coagulated milk: Frying :coagulated milk: Fynbo Gabriel Galette du Paludier Galette Lyonnaise Galloway Goat's Milk Gems Gammelost Gaperon a l'Ail Garrotxa Gastanberra Geitost Gippsland Blue Gjetost Gloucester Golden Cross Gorgonzola Gornyaltajski Gospel Green Gouda Goutu Gowrie Grabetto Graddost Grafton Village Cheddar Grana Grana Padano Grand Vatel Grataron d' Areches Gratte-Paille Graviera Greuilh Greve Gris de Lille Gruyere Gubbeen Guerbigny Halloumi Halloumy (Australian) Haloumi-Style :coagulated milk: Harbourne Blue Havarti Heidi Gruyere Hereford Hop Herrgardsost Herriot Farmhouse Herve Hipi Iti Hubbardston Blue Cow Hushallsost Iberico Idaho Goatster Idiazabal Il Boschetto al Tartufo Ile d'Yeu Isle of Mull Jarlsberg Jermi Tortes Jibneh Arabieh Jindi Brie Jubilee Blue Juustoleipa Kadchgall Kaseri Kashta Kefalotyri Kenafa Kernhem Kervella Affine Kikorangi King Island Cape Wickham Brie King River Gold Klosterkaese Knockalara Kugelkase L'Aveyronnais L'Ecir de l'Aubrac La Taupiniere La Vache Qui Rit Laguiole Lairobell Lajta Lanark Blue Lancashire Langres Lappi Laruns Lavistown Le Brin Le Fium Orbo Le Lacandou Le Roule Leafield Lebbene Leerdammer Leicester Leyden Limburger Lincolnshire Poacher Lingot Saint Bousquet d'Orb Liptauer Little Rydings Livarot Llanboidy Llanglofan Farmhouse Loch Arthur Farmhouse Loddiswell Avondale Longhorn Lou Palou Lou Pevre Lyonnais Maasdam Macconais Mahoe Aged Gouda Mahon Malvern Mamirolle Manchego Manouri Manur Marble Cheddar Marbled :coagulated milk: es Maredsous Margotin Maribo Maroilles Mascares Mascarpone Mascarpone (Australian) Mascarpone Torta Matocq Maytag Blue Meira Menallack Farmhouse Menonita Meredith Blue Mesost Metton (Cancoillotte) Meyer Vintage Gouda Mihalic Peynir Milleens Mimolette Mine-Gabhar Mini Baby Bells Mixte Molbo Monastery :coagulated milk: Mondseer Mont D'or Lyonnais Montasio Monterey Jack Monterey Jack Dry Morbier Morbier Cru de Montagne Mothais a la Feuille Mozzarella Mozzarella (Australian) Mozzarella di Bufala Mozzarella Fresh, in water Mozzarella Rolls Munster Murol Mycella Myzithra Naboulsi Nantais Neufchatel Neufchatel (Australian) Niolo Nokkelost Northumberland Oaxaca Olde York Olivet au Foin Olivet Bleu Olivet Cendre Orkney Extra Mature Cheddar Orla Oschtjepka Ossau Fermier Ossau-Iraty Oszczypek Oxford Blue P'tit Berrichon Palet de Babligny Paneer Panela Pannerone Pant ys Gawn Parmesan (Parmigiano) Parmigiano Reggiano Pas de l'Escalette Passendale Pasteurized Processed Pate de Fromage Patefine Fort Pave d'Affinois Pave d'Auge Pave de Chirac Pave du Berry Pecorino Pecorino in Walnut Leaves Pecorino Romano Peekskill Pyramid Pelardon des Cevennes Pelardon des Corbieres Penamellera Penbryn Pencarreg Perail de Brebis Petit Morin Petit Pardou Petit-Suisse Picodon de Chevre Picos de Europa Piora Pithtviers au Foin Plateau de Herve Plymouth :coagulated milk: Podhalanski Poivre d'Ane Polkolbin Pont l'Eveque Port Nicholson Port-Salut Postel Pouligny-Saint-Pierre Pourly Prastost Pressato Prince-Jean Processed Cheddar Provolone Provolone (Australian) Pyengana Cheddar Pyramide Quark Quark (Australian) Quartirolo Lombardo Quatre-Vents Quercy Petit Queso Blanco Queso Blanco con Frutas --Pina y Mango Queso de Murcia Queso del Montsec Queso del Tietar Queso Fresco Queso Fresco (Adobera) Queso Iberico Queso Jalapeno Queso Majorero Queso Media Luna Queso Para Frier Queso Quesadilla Rabacal Raclette Ragusano Raschera Reblochon Red Leicester Regal de la Dombes Reggianito Remedou Requeson Richelieu Ricotta Ricotta (Australian) Ricotta Salata Ridder Rigotte Rocamadour Rollot Romano Romans Part Dieu Roncal Roquefort Roule Rouleau De Beaulieu Royalp Tilsit Rubens Rustinu Saaland Pfarr Saanenkaese Saga Sage Derby Sainte Maure Saint-Marcellin Saint-Nectaire Saint-Paulin Salers Samso San Simon Sancerre Sap Sago Sardo Sardo Egyptian Sbrinz Scamorza Schabzieger Schloss Selles sur Cher Selva Serat Seriously Strong Cheddar Serra da Estrela Sharpam Shelburne Cheddar Shropshire Blue Siraz Sirene Smoked Gouda Somerset Brie Sonoma Jack Sottocenare al Tartufo Soumaintrain Sourire Lozerien Spenwood Sraffordshire Organic St. Agur Blue :coagulated milk: Stilton Stinking Bishop String Sussex Slipcote Sveciaost Swaledale Sweet Style Swiss Swiss Syrian (Armenian String) Tala Taleggio Tamie Tasmania Highland Chevre Log Taupiniere Teifi Telemea Testouri Tete de Moine Tetilla Texas Goat :coagulated milk: Tibet Tillamook Cheddar Tilsit Timboon Brie Toma Tomme Brulee Tomme d'Abondance Tomme de Chevre Tomme de Romans Tomme de Savoie Tomme des Chouans Tommes Torta del Casar Toscanello Touree de L'Aubier Tourmalet Trappe (Veritable) Trois Cornes De Vendee Tronchon Trou du Cru Truffe Tupi Turunmaa Tymsboro Tyn Grug Tyning Ubriaco Ulloa Vacherin-Fribourgeois Valencay Vasterbottenost Venaco Vendomois Vieux Corse Vignotte Vulscombe Waimata Farmhouse Blue Washed Rind :coagulated milk: (Australian) Waterloo Weichkaese Wellington Wensleydale White Stilton Whitestone Farmhouse Wigmore Woodside Cabecou Xanadu Xynotyro Yarg Cornish Yarra Valley Pyramid Yorkshire Blue Zamorano Zanetti Grana Padano Zanetti Parmigiano Reggiano which one is your favorite Edited September 23, 2005 by sidemunch88 Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 23, 2005 Author Share Posted September 23, 2005 here are some Serving and Storage Tips Unpasteurised coagulated milk with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma. Keep the coagulated milk in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C. Keep the coagulated milk wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near. Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a coagulated milk dry out. Do not store coagulated milk with other strong-smelling foods. As a coagulated milk breathes it will absorb other aromas and may spoil. Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film. Let cold coagulated milk warm up for about half an hour before eating to allow the flavour and aroma to develop Link to comment Share on other sites More sharing options...
LiL Kat Said Posted September 23, 2005 Share Posted September 23, 2005 Swiss is string coagulated milk it's own type of coagulated milk?!? Link to comment Share on other sites More sharing options...
OldFashionedGirl Posted September 23, 2005 Share Posted September 23, 2005 No, because string coagulated milk can be all sorts. I like Cheddar, American, Swiss, and Jarlsberg. Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 23, 2005 Author Share Posted September 23, 2005 mine is Texas Goat :coagulated milk: it sounds cool i bet that is little girl for jesus favorite :coagulated milk: also Link to comment Share on other sites More sharing options...
missionseeker Posted September 24, 2005 Share Posted September 24, 2005 In a few months we'll be making goat coagulated milk Link to comment Share on other sites More sharing options...
ardillacid Posted September 24, 2005 Share Posted September 24, 2005 I want xynotyro Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 24, 2005 Author Share Posted September 24, 2005 me to tom what is your favorite :coagulated milk: Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 24, 2005 Author Share Posted September 24, 2005 i like every :coagulated milk: Link to comment Share on other sites More sharing options...
CrossCuT Posted September 24, 2005 Share Posted September 24, 2005 [color=330000]I like chocolate [/color] Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 25, 2005 Author Share Posted September 25, 2005 UMM DUDE clair with no e you have to like to like :chese: or eles you would not be alive Link to comment Share on other sites More sharing options...
heavenseeker Posted September 25, 2005 Share Posted September 25, 2005 too much coagulated milk so little time Link to comment Share on other sites More sharing options...
sidemunch88 Posted September 25, 2005 Author Share Posted September 25, 2005 there is never "too" much :coagulated milk: and when you say :coagulated milk: use the :coagulated milk: icon Link to comment Share on other sites More sharing options...
Laudate_Dominum Posted September 25, 2005 Share Posted September 25, 2005 I like :coagulated milk: Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now