Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 32 descriptions de fromage contenant thé. L'orthographe de "thé" a peut être été modifiée.

• Altenburger (Germany) : a soft, uncooked cheese made from goat's milk or goat's and cow's milk mixed; it has a delicate white mold on the exterior and a creamy, smooth, flavorful interior.
• Bonchester cheese (Scotland) : a soft cheese with a white rind, made from cow's milk.
• Castelmagno (Italy) : a semi-hard, half-fat cheese produced from whole cows milk. Some milk from sheep or goats may may be added to the cow's milk.
• Castelo Branco (Portugal) : a cheese is made from goat's or ewe's milk. It has a soft texture.
• Cheshire / Chester (Britain) : a English cow's milk cheese, cooked, hard-pressed, and aged, made in red (with annatto), white (uncolored), and blue; a venerable cheese that cannot be made elsewhere because of the special salty Cheshire pastureland; called Chester on the continent.
• Comté / Gruyère de Comté (France) : a French cheese made from unpasteurized cow's milk in the Franche-Comté region. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
• Double Gloucester (Britain) : cow's milk cheese with a rich, mellow flavor, dense almost waxy texture, and deep yellow color from annatto dye, made in large flat rounds; so named because this English cheese, made from the whole milk of two milkings of the Gloucester cow, is twice as large as Single Gloucester.
• Leicester (Britain) : a whole-milk cow's cheese, cooked and pressed, made in large cylinders; it has a hard brownish red rind and a yellow, flaky but moist interior; similar to Cheddar, English farmhouse Leicester has a tangy, rich flavor.
• Mató (Spain) : a fresh cheese made from cow's or goat's milk.
• Mimolette (France) : a cow's milk cheese. The orange color comes from the natural colorant, annatto. When younger, its taste resembles that of Parmesan. Most cheese-lovers appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavour.
• Monte Veronese (Italy) : a cheese made from cow’s milk which comes in two versions, one fresh and one matured.
• Monterey Jack (USA) : a semi-hard cooked cow's milk cheese first made in Monterey, California in 1892; a Cheddar-type of cheese, the whole-milk version, aged for three to six weeks, is pale, creamy, and bland, while the skimmed-milk version, matured for at least six months, is harder and strong.
• Muenster (USA) : a smooth textured cheese with an orange rind and a white interior. This washed-rind cheese is made from cow's milk.
• Munster (France) : a pasteurized whole-milk cow's cheese first made by Benedictine monks in the Munster Valley of the Vosges mountains. The round cheese has a smooth orange rind and a pale yellow, fairly soft paste with cracks; its delicate salty flavor grows tangy with age. Alsatians eat their favorite cheese with rye or caraway bread, which complements it perfectly.
• Neufchatel (France) : a soft uncooked cheese from the town of the same name in Normandy; made in many shapes from pasteurized cow's milk, either skimmed or whole and sometimes enriched with cream; eaten fresh when delicate or ripe when pungent.
• Raclette (Switzerland) : From the verb racler, "to scrape"; half a large wheel of cow's milk cheese is placed near the fire, melting the rich, buttery cheese, which is scraped onto a plate and eaten with boiled potatoes en chemise, pickled onions, and gherkins. A specialty of the Valais region of the Swiss Alps.
• Red Leicester (Britain) : a cow's milk cheese, originally from Leicestershire. It has a firm texture and a slightly nutty taste.
• rigotte de Condrieu (France) : a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu.
• Sainte-Maure (France) : a goat's milk cheese, uncooked and unpressed, from the town of the same name in Touraine, also Poitou; cured for three weeks, the cheese is log-shaped with a white soft smooth paste and a white bloomy rind.
• Single Gloucester (Britain) : a nearly extinct cheese made from part skimmed and part whole milk of the rare Gloucester breed (now being revived); half as large as Double Gloucester and milder in taste.
• Stracciatella di Bufala (Italy) : a cheese produced from the milk of water buffalo. It is a fresh cheese, white in colour, and made in the pasta filata style.
• Sussex Slipcote (Britain) : a fresh, vegetarian cheese made from ewe's milk. The cheese is usually round in shape with a very soft texture.
• Tête de Moine (Switzerland) : a cheese with half-cooked or half-hard pressed paste.
• Tetilla (Spain) : a soft, creamy cow's milk cheese. The name tetilla (Galician for small breast) describes the shape of the cheese, a sort of cone topped by a nipple.
• Tilsit / Tilsiter (Germany) : a light yellow semi-hard smear-ripened cheese.
• Tintern (Britain) : a creamy Cheddar cheese flavoured with fresh chives and shallots.
• Trappiste (France) : a cheese made all over the world by Trappist monks, Port-Salut being the best known of this type, all of them with slight variations. The round cheese is semi-hard, with a soft rind and a dense, smooth paste with small holes.
• Valtellina Casera (Italy) : a cheese made from semi-skimmed cow's milk.
• Vasterbottenost (Sweden) : a pasteurized cow's milk cheese in which the curd is scalded, pressed, and matured for eight months. The rind of this cylindrical cheese is hard, with a wax covering; the paste is firm, with small holes, and the taste is pungent.
• Waterloo (Britain) : a semi-soft, off-white British cheese made from full-fat, unpasteurized cow's milk.
• Westminster (Britain) : The export name for Lymeswold cheese.
• Wrekin White (Britain) : a cow's milk cheese. Its rind is brushed with rapeseed oil to prevent it from drying out too much.