The March 2013 edition of Food Network Magazine: the Cheese Issue covers a lot of great topics: grilled cheese, fondue, mac & cheese, and cheese boards.
Tag: melting
Jarlsberg Swiss style cheese
Jarlsberg is semi-soft in texture— with a mellow, nutty taste that is mild but distinctive. Learn more about its history, style of cheesemaking and recipes.
Cacio de Roma
Cacio de Roma (literally, “cheese of Rome”) is a semi-firm textured cheese from Lazio, Italy. It is made with pasteurized sheep’s milk. It’s quite mild in flavor, similar to Manchego, with a firm texture that is pliable instead of dry. I really think it tastes somewhere in between a provolone and a parmesan. There definitely is very little […]