Lebensmittelzutaten - Cheese

a mild processed cheese based on cheddar with a soft texture, usually sliced and wrapped in plastic

amerikanischer Käse, verarbeiteter amerikanischer Käse

any type of cheese containing blue lines or mold

Blauschimmelkäse, blauer Käse

a rich creamy cheese with a soft texture and a white rind that has a strong taste and is originally made in Normandy, France

Camembert

a type of hard yellow cheese from Cheddar, England

Cheddar, Cheddar-Käse

the outer, edible layer that develops during the aging process of certain cheeses

Käserinde, Käsekruste

a crumbly and tangy cheese originating from the English county of Cheshire

Cheshire-Käse, krümeliger Cheshire-Käse

a mild white cheese made with curds of milk which its cream has been taken

Hüttenkäse, Quark

a type of smooth soft cheese that is made from whole milk and cream

Frischkäse, Creme Käse

a type of cottage cheese that is low in fat

Quark, Hüttenkäse

a mild semi-firm cheese that is round and wrapped in red wax, originally made in the Netherlands

Edamer, Edam (Käse)

a fresh cheese made from cow's milk that has a mild, slightly tangy flavor

Bauernkäse, frischer Käse

a Greek cheese taken from a mixture of goat's and sheep's milk that is white and has holes in it

Feta Käse, Feta

a fresh and creamy cheese that is white in color originally made in northern France or southern Belgium

Frischkäse

any cheese that is made from goat's milk

Ziegenkäse, Käse aus Ziegenmilch

an Italian blue cheese with a pungent taste and smell

Gorgonzola

a yellow, round cheese from the Netherlands

Gouda

a cheese product made by blending natural cheese with emulsifying salts and other ingredients

Schmelzkäse, Prozesskäse

a white whey cheese that is soft and unsalted, made in Italy

Ricotta

a type of English cheese with a strong flavor that is made in Leicestershire, usually with blue mold

Stilton

cheese, usually mozzarella that is formed in tube shape

Schmelzkäse, Zugkäse

a type of hard cheese with many holes

Schweizer Käse, lochkäse

a soft salty cheese with blue mold and a strong flavor

Danish Blue Käse, dänischer Blauschimmelkäse

a yellow semi-hard cheese from Switzerland that has a lot of holes, similar to Gruyère

Emmentaler, Käse Emmental

a soft creamy cheese with a strong taste and a firm white skin made from cow's milk, originally made in France

Brie

a type of soft cheese made from sour milk that is partially cooked, from a Scottish origin

weicher Käse, Crowdie Käse

a white cheese made in Greece that is semi-hard and is used in cooking

Halloumi

a soft and creamy cheese that is made in Italy

Mascarpone

a yellow and mild cheese made from whole milk

Muensterkäse, Muenster

a white uncured cheese that is used in Indian, Iranian or afghan cuisines

Paneer

a type of curd cheese made in central Europe that is low in fat

Quark, Quarkkäse

a French blue cheese made from sheep's milk and ripened in limestone caves that has a strong taste

Roquefort

cheese that has been shredded or grated into small pieces using a grater or other similar tool

geriebener Käse, geraspelter Käse

a firm Swiss cheese with holes in it that has a strong taste

Gruyère

a white American cheese with a mild taste, made from whole milk

Jackkäse, amerikanischer Jackkäse

a pungent and creamy cheese made from cow's milk, known for its strong aroma

Limburger, Limburger Käse

a mild semi-soft cheese that is white in color and is unsalted, used in Italian cuisine

Mozzarella

a whitish cheese with a hard texture that is grated and used in Italian cuisine

Parmesan

a soft white type of curd cheese

Topfkäse, frischer Käse

a mild, semi-soft cheese with a creamy texture, originally made in the United States

Ziegelkäse