Surf these sites: 4Cheese -- Milk''s leap towards immortality featuring Velveeta, Land O'' Lakes, Alpine Lace, Sonoma Jack, Wisconsin''s Finest, Sargento, fondue recipes and fun for cheeseheads! All About Cheese -- Cheese - everything you want to know about it. Search cheese by name, by types of milk (including ewe milk), by textures and by countries. Art of Cheese -- French farm and artisan cheese shipped directly from Paris. Site includes cheese info, recipes, monthly magazine. Bulgarian Recipes -- Bulgarian recipes for yoghurt and feta cheese. Camembert -- Petit village normand et lieu de création du fameux fromage. Cheese -- Instructions for making your own cheese Cheese -- A searchable database of 652 cheeses.The following search options are available: by name, by country of origin, by type of milk, or by texture. Cheese Reporter -- The Cheese Reporter is filled with lots of information about cheesemaking, and all things related to cheesemaking. CheeseNet -- Information site on world cheeses. The World Cheese Index is a database of over 100 cheeses which offers pictures as well as detailed information on individual cheese types. Cheesemaking Home Page -- Since 1976 Cheeses Library -- This site provides detailed descriptions of the most important traditional French cheeses. Cook''s Thesaurus: Semi-Firm Cheeses -- Gives synonyms, equivalents, and substitutions for a variety of semi-firm cheeses. Epicurious: Cheese -- Epicurious offers a general introduction to cheese with links to more specific descriptions of many gourmet cheeses. Fias Co Farm Home Dairying & Cheesemaking -- Information on home dairying and cheesemaking. Recipes; make your own cheese, cheesepress, molds, yogurt, teat dip udderwash, goat wipes. French Cheese -- French cheese: renown throughout the world. Get to know this delicacy of which there are over 365 varieties. Learn about the origin of cheese as well as the different regional cheese of France. French Cheeses -- Overview of approximately 400 french cheeses with wines, regions, and seasons. Gammalost / Old Cheese -- Gammalost or Oldcheese as opposed to gammal ost or old cheese is an ancient Norwegian food. It can add a lot of taste to some otherwise bland food and it keeps well. Goat Cheese -- This site features general historical and cheese making information with more specific information of goat cheesemaking. I Love Cheese! -- Behold the power of cheese at the American Dairy Farmer Association''s official cheese site. Introduction to Cheese in Holland -- This site introduces the visitor to Dutch: cheese, cheesemaking, cheese markets and museums, and serving suggestions. Reblochon -- This site offers a history of Reblochon cheese. Reblochon cheese was first made in the XIIIth Century, in Savoie, in the Thônes valley Say Cheese -- Vegetarian cheese alternatives. Stilton -- Silton is still handmade exclusively in the counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only seven dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. Swiss Raclette Association -- The Swiss raclette association was founded by the Swiss raclette producers. The aim of the members is to ensure Swiss raclette retains its unique character and popularity. Important criteria include the origin, method of production and raclette quality. The American Cheese Society -- Click on the recipes link for a small index of cheese recipes. The Basics of Making Cheese -- This U.S.D.A site provides just what the title suggest, the basic information one needs to make cheese. The Cheese Master -- René Tourette and my job is Cheese Master is an expert in cheese in Strasbourg (France). This site features monthly articles on cheese and cheese appreciation. The Cheese Page -- Provides all sorts of useful information about cheese as well as, import, and export, information for cheese and other dairy products. The Cheese Page -- NEW The Cheesiest Site on the Net -- Comprehensive Guide to Domestic and Imported Cheese The Other Other Side of the Moon -- Regional breakdown and brief descriptions of cheeses from around the world. Vegetarian Information Sheet - Cheese & Rennet -- In cheesemaking milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin. The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources.
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