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Cantal is een Franse kaas van het type harde kaas, geproduceerd in het departement Cantal, in Auvergne De cantal vieux wordt gekenmerkt door de gaten en gangen in de korst. Naarmate de kaas ouder wordt, worden de gaten steeds dieper, tot plm. 1 tot 2 centimeter diep. Deze worden veroorzaakt door de in de korst aanwezige schimmels en bacteriën. Volgens de overlevering echter ook door motten die leven in de grotten en kelders waar de cantal wordt bewaard.

Cantal is een Franse kaas van het type harde kaas, geproduceerd in het departement Cantal, in Auvergne De cantal vieux wordt gekenmerkt door de gaten en gangen in de korst. Naarmate de kaas ouder wordt, worden de gaten steeds dieper, tot plm. 1 tot 2 centimeter diep. Deze worden veroorzaakt door de in de korst aanwezige schimmels en bacteriën. Volgens de overlevering echter ook door motten die leven in de grotten en kelders waar de cantal wordt bewaard.

Christine Ferber Orange and Vanilla Jam | Gift Guide: Paris Edition | Salt & Wind #saltandwind | http://saltandwind.com

Essential Paris Gift Guide

Christine Ferber Orange and Vanilla Jam | Gift Guide: Paris Edition | Salt & Wind #saltandwind | http://saltandwind.com

13 Cheeses Everyone Should Know — The Cheesemonger

13 Cheeses Everyone Should Know

igourmet's #1 pick in their blind taste test of their cheddars, Prarie Breeze Cheddar.  "Family farms in Iowa provide the exceptionally fresh milk that forms the backbone of Prairie Breeze's smooth, grassy flavor. www.igourmet.com

igourmet's #1 pick in their blind taste test of their cheddars, Prarie Breeze Cheddar. "Family farms in Iowa provide the exceptionally fresh milk that forms the backbone of Prairie Breeze's smooth, grassy flavor. www.igourmet.com

Following a drying period of 10 to 14 days, cheeses that are intended to develop holes (such as Emmental, Greyerzer, Appenzeller, and alpine cheeses) are placed in a warm fermenting cellar, where the propionic acid bacteria are able to flourish at 22-24 ºC (71-75 ºF) and form the characteristic holes.

Following a drying period of 10 to 14 days, cheeses that are intended to develop holes (such as Emmental, Greyerzer, Appenzeller, and alpine cheeses) are placed in a warm fermenting cellar, where the propionic acid bacteria are able to flourish at 22-24 ºC (71-75 ºF) and form the characteristic holes.

Emmental - Semi-hard cheese, rich in calcium. Best with Burgundy and Chardonnay, or full-bodied red wines like Rioja

Emmental - Semi-hard cheese, rich in calcium. Best with Burgundy and Chardonnay, or full-bodied red wines like Rioja

USA Humboldt Fog - best goat cheese in the world.  This stuff is amazing.

USA Humboldt Fog - best goat cheese in the world. This stuff is amazing.