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 di Roma
Cacio di Roma is a mild, semi-soft sheep’s milk cheese from Lazio, the region around Rome. It is younger than Pecorino Romano and melts well.