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Sunday, June 28, 2009

Salad Dressings and Toppings


Salads are generally served with a wide variety of Salad Dressings...

  • Vinaigrettes are commonly used in Southern Europe
  • Mayonnaise is used in Eastern European countries and Russia
  • In Denmark dressings are often based on crème fraîche
  • In China, mayonnaise or mayonnaise-based dressings are generally used
  • Many light edible oils like olive oil, corn oil, soybean oil, safflower oil, etc. are used as salad dressings



Some commonly used types of Salad Dressings:

  • Balsamic vinegar
  • Blue Cheese Dressing
  • Caesar Dressing
  • French Dressing
  • Honey Dijon
  • Hummus
  • Italian Dressing
  • Louis Dressing
  • Mayonnaise
  • Ranch Dressing
  • Russian Dressing
  • Tahini
  • Thousand Island Dressing
  • Vinaigrette
  • Wafu Dressing

Some popular and commonly used Toppings and Garnishes:

  • Anchovies, bacon bits, sliced mushrooms, garden beet, diced celery, cress, croutons and sliced cucumber.
  • Shredded carrots, sliced red onion, radish, parsley, bell peppers and cherry tomatoes are also added to make a colourful salad.
  • Various nuts, berries and seeds can also be added.
  • A variety of cheese like Blue cheese, Parmesan cheese and Feta cheese are often used.
info src: wikipedia
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All about Salad

Salad is a food item served either before or after the main dish as a separate course, as a main course in itself, or as a side dish served along with the main dish.
The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt"

Pick your choice from a variety of salads starting from Green Salads; Vegetable Salads; Salads of Pasta, Legumes / Grains; Entree Salads, Barbecue & Picnic Salads besides Fruit Salads and Dessert Salads.

A salad is most often composed of a mixture of uncooked vegetables, with green leafy vegetables like lettuce, alfalfa sprouts, cabbage, spinach (commonly referred to as a “green salad").
Salads also include vegetables like tomato, cucumber, peppers, mushroom, onion, spring onion, carrot and radish.
Salads often include other food items like pasta, olives, cooked potatoes, rice, croutons, meat & poultry, cheese or seafood.


Salads are served at room temparature, cold and sometimes hot generally with a dressing...

img src: upload.wikimedia.org
info src: wikipedia
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Thursday, June 25, 2009

Natural Cure Home Remedy - Acne & Pimples

Acne is a common inflammatory skin disorder, characterized by pimples on the face, chest, and back.
Some effective natural home cure remedies to cure acne and pimples.


Fresh Lemon juice: Combine juice of one lemon with equal quantity of rose water. Apply this mixture on the face (for about 15-20 days) and let it stay for 30 mins and then wash with fresh water.
Lemon: Massage the face with the skin of lemon and then wash with lukewarm water.


Apple cider vinegar: It helps wash out the pores and removes excess oil, fights bacteria, and helps to maintain skin's pH balance. Apply on the skin with cotton ball.


Basil: Apply dried basil leaves along with boiling water on affected areas with a cotton ball.


Carrot Juice: The oils present in carrot juice helps stop acne.


Cucumber: Apply cucumber liquid on the face or drink it daily for a clear skin.


Aloe: The pulp of the aloe vera plant is used as a skin cleanser. Use regularly twice a day for at least 6 months or more to reduce scars / infections and improve skin complexion.


Egg whites: It acts as an astringent, which should be applied on the skin for several hours.


Garlic: Raw garlic when rubbed on the skin helps to reduce acne.


Grapefruit seed extract: Solution of grape fruit juice and water should be applied on the affected areas using a cotton ball two or three times a day.


Neem cream / oil / paste: Neem contains outstanding anti-bacterial, anti-fungal and anti-viral capabilities. Apply on the skin to reduce acne.

Precautions: Remember not try to prick and peel the acne otherwise it may leave permanent marks on the face.

to know more tips on Natural Cure Home Remedies...

img src: google
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Natural Home Cure Remedy - Acidity

Acidity forms due to excess hydrochloric acid secretion by the gastric glands of the stomach.
Some effective natural home cure remedies to cure acidity.


Cloves: Cloves are effective in curing acidity. Take one piece of clove after meals.


Mint & Cabbage: Fresh mint juice & cabbage juice (taken after meals) are also beneficial to cure acidity.



Fruits & Coconut Water: Coconut water and a glass of cold milk (mixed with a water) is beneficial to cure acidity.
Fruits like watermelon, banana & cucumber are useful in reducing acidity.



Jaggery: Jaggery taken after the meals (slowly suck a small quantity) helps in eliminating acidity and improving digestion.



Apple Cider Vinegar: Consume a glass of water, mixed with 2 tsp of natutal apple cider vinegar & 2 tsp honey before meals to prevent acidity.

to know more tips on Natural Cure Home Remedies...

img src: google
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Natural Cure Home Remedies


These days, natural cure home remedies are becoming popular and several people adopt proven home remedy treatments to cure different diseases as there is a natural home remedy for almost every ailment.

Home remedies are natural cures that are generally prepared from some of the most common ingredients found at home.
Cure for natual home remedies are used since ancient times. Most important fact, these natural remedies are harmless; do not have any side effects / reactions as compared to other forms of modern medicines.

There are several effective natutal cure home remedies for common ailments / problems using fruits, vegetables and herbs.



Here are the list of some natural cure home remedies...

People who believe in alternative types of treatment, can try out the stated remedies.

But it is always advisable to follow doctor's advice first...

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Tuesday, June 23, 2009

Glossary Index


A glossary of various Cooking & Food terms....

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Glossary - Cooking Methods

img src:google

Glossary of Cooking Methods

Cooking Term
Meaning
Baking
Cooking food items in a closed oven, like bread, cakes, puddings etc. utilizing heat to evaporate moisture for even cooking
Baghar/Chhonkha
Tadka/Tempering
Pouring a combination of spices / herbs in heated oil over the prepared dish, like dal
Baste / Basting
Moistening with gravy or melted fat / butter to prevent the food item from drying, like roasting, grilling / barbecuing
Beating
Technique used with thin mixtures / liquids to incorporate air and form a smooth consistency, like eggs
Bhunao
Searing the juices of the cooking items by roasting / frying, with the addition of masalas / spices
Roasting
In Indian cooking, roasting is usually done in a tandoor, like roasting kebabs, paneer and vegetables on a grill
a) Spit Roasting
Cooking food in direct contact with the fire flame, where food is basted with fat & turned on regularly to ensure even cooking and browning, like roasted / barbecued meats
b) Oven Roasting
Cooking in a closed oven at a constant temperature by dry circulating air as in baking of cake or roasting of chicken / mutton.
c) Pot roasting
Cooking small amount of food in a thick heavy pan (covered with a well fitting lid) over a very slow flame
Bind
Addition of egg, bread crumbs, sauce, flour etc. in dry ingredients for the purpose of combining the food items
Blanch
Putting ingredients (like spinach & tomatoes) in boiling water for a short time to remove skin & dirt and also to brighten the colour
Boiling
Cooking in boiling liquid (stock or water)
a) Par boil
Cooking to a certain extent of any food object by boiling or simmering.
b) Poaching
A special technique of slow cooking in a minimum amount of liquid, even below the simmering point without boiling, like eggs, fish
c) Simmer
Cooking food gently in liquid that bubbles steadily just below boiling point so that the food cooks in even heat without breaking up
Braising
Two way cooking, where a food is first roasted / fried and then cooked in some moistening
Broiling
Cooking by direct heat, food is cooked uncovered on hot metal, like griddle / frying pan / oven
Caramalize
Heating sugar to 110 degrees C and above, where it melts and turns brown
Chop / Chopping
Cutting food into smallest size cubes / square sing chopper, knife, scissors, processor etc.
Clarify
Removing impurities from liquids, butter etc. by heating, e.g. stock is clarified by adding egg white
Creaming
Softening of fat with a wooden spoon to add air in it
Cut & Fold
Adding flour into a batter of butter, sugar and eggs specially while making cakes
Dicing
Cutting vegetables into even sized cubes, e.g. potato, tomato, capsicum etc.
Dressing
Combination of herbs & spices in a medium like cream, vinegar, oil, etc., added prior to consumption for enhancing taste & flavour of the food
Dusting
Sprinkling flour where batter / dough is to be poured, like baking cakes, making chapattis
Emulsification
Blending one liquid in another, like preparing salad dressings
Fermentation
Aeration brought upon in a dough / batter through bacterial organic reactions, like bread dough, dosa batter etc.
Frying
Cooking in hot fat / oil, like shallow frying & deep frying
a) Shallow frying
Cooking with little fat / oil so that only bottom & side surfaces of the food are immersed in the oil to have crisp fried food items, like cutlets
b) Deep frying
Cooking the food completely immersed in hot fat / oil
Grating
Cutting vegetables by rubbing over a sharp, rough surface to have fine ingredients, like carrots, cabbages etc.
Grind
Crushing a food item to small pieces/ powder / paste in a mixer / grinder / grinding stone / mortar-pestle etc., like ginger, garlic, cinnamon, etc.
Grilling
Cooking by dry heat on a grid iron over fire / between electric heated grill bars
Juliennes
Cutting vegetables into long thin strips, like carrots, capsicums, ginger etc.
Kneading
Making dough by gradual combination of liquid with flour, like chapati, parantha, puris etc.
Marinade
A combination of yogurt, herbs, spices and condiments, applied to food items to make it tender prior to cooking
Marinate
Applying oil, spices, seasonings etc. to a food item to facilitate fast coking and enhance flavour
Mashing
Crushing soft foods, like cooked potatoes / vegetables
Mince
Grinding / reducing a food item to the smallest possible by using mixer / grinder, like meat, onions etc.
Peeling
Removing outermost layer of the food, like potato, mango etc.
Piping
Applying batter / cream through a piping bag, like cakes, making snacks (murukku), sweets (jalebi), etc.
Pressing
Technique to shape to foods (cutlets, chops) or separate liquids from solids (paneer)
Pressure cooking
Cooking in an enclosed vessel, where the boiling temp / pressure is increased to reduce the cooking time
Prick
Making small pointed openings on a food item with fork / knife
Puree
A smooth mixture obtained by passing cooked ingredients through a sieve / strainer
Refresh
Cooling hot food quickly under running water or by dipping in ice cold water
Roux
A thickening for soups / sauces made with flour, besan, maida and butter
Rubbing in
Rubbing fat into flour by hand until the mixture resembles breadcrumbs
Saute
Tossing & cooking food ingredients in a small quantity of oil / fat / butter continuously (stir) in the pan / griddle
Scrape
Removing food stuck on the inside of a platter / bowl etc.
Scooping
Giving a spherical shape to a fruit, vegetable and ice-cream for decorations / food presentations
Shred
Cutting vegetables into fine long pieces, e.g. shredding cabbage, spinach, etc.
Sift/Sieve
Passing dry ingredients through a fine sieve, e.g. sifting flour, besan etc.
Slice
Cutting any ingredient into thin pieces lengthwise
Slit
Slicing a food object so that the opposite side remains intact, used to fillings, e.g. chillies, tomato, capsicum
Smoking
Cooking by the smoke generated from live coals / burning wood dust to have an authentic smoked flavour in the food
Steaming
Cooking in steam (the temperature is higher than boiling water), produced by some liquid
Stewing
Cooking food (seared / unseared ) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat & vegetables
Stirring
Mixing foods in a circular motion for mixing spices & ingredients and preventing sticking / burning
Stir-fry
Cooking small pieces of food in very little fat, tossing continuously over high heat
Toss
Mixing the ingredients by throwing the contents slowly in the air holding the handle so that the food does not get mashed
Trim
Removing excess / unwanted element of a food item or making it lean, like removing fat portion in meat
Whip
Cooking to incorporate air by beating and increasing volume, e.g. eggs, cream
Whisk
Mixing food items by beating / churning, like cream, yogurt

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Thursday, June 18, 2009

All about Rice


img src:CalRice.org

Rice is the seed of the monocot plant Oryza sativa, of the grass family (Poaceae). It is a cereal grain (good source of protein) & one of the most important staple food globally, especially in tropical Latin America, West Indies, East, South and Southeast Asia.

Rice is a good source of protein and should be combined with other sources of protein like nuts, seeds, beans, fish, or meat for a wholesome healthy meal.

Preparation as food:

  • The seeds of the rice plant are first milled to remove the chaff (the outer husks of the grain) .to get brown rice. Wer get white rice, after futher milling and removing the 'bran (rest of the husk & germ).
  • Raw rice may be ground into flour for many uses, including making many kinds of beverages (amazake, horchata, rice milk and sake).
  • Rice flour does not contain gluten and is suitable for people on a gluten-free diet.
  • Rice may also be made into various types of noodles.
  • Raw wild / brown rice may also be consumed by fruitarians if soaked and sprouted (usually 1 week to 30 days).
  • Processed rice seeds must be boiled or steamed before eating. Cooked rice may be further fried in oil or butter.
  • Rice can be puffed (or popped).

Cooking

  • Rice may be classified in several varieties, specoally long-grain rice and medium-grain rice.
  • The grains of long-grain rice (tend to remain intact after cooking; medium-grain rice becomes more sticky.
  • Medium-grain rice is used for sweet dishes, and for risotto and many Spanish dishes.
  • Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).
  • Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.
  • Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and also decreases the stickiness of the rice. Sometimes, soaking improves the texture of the cooked rice by increasing expansion of the grains.
  • In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves.
  • When combined with milk, sugar and honey, it is used to make desserts.
  • In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.
  • Rice may also be made into rice porridge (also called congee or rice gruel) by adding excess water, so that the cooked rice becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.
  • In some countries parboiled rice (Rice that has been steamed / parboiled in the husk) is popular, which is nutritionally superior to standard milled rice. It does not stick to the pan during cooking like regular white rice.
  • Minute Rice, or "easy-cook rice", differs from parboiled rice in that it is milled, fully cooked and then dried. It does not share the nutritional benefits of parboiling.
  • Cooked rice can be stored for use the next day after rapid cooling to reduce the risk of toxin production.
  • Rice flour and starch often are used in batters and breadings to increase crispiness.

Rice growing ecology: Rice can be grown in different ecologies, depending upon water availability.

  • Lowland, rainfed, which is drought prone, favors medium depth; waterlogged, submergence, and flood prone
  • Lowland, irrigated, grown in both the wet season and the dry season
  • Deep water or floating rice
  • Coastal Wetland
  • Upland rice, also known as 'Ghaiya rice', well known for its drought tolerance

info src: wikipedia

Useful links:

Click here to know diferent types of rice.

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Monday, June 15, 2009

Matching Cheese and Wine


img src:nj.com


Both cheese & wine are natural products that are frequently consumed together. As a rule, the whiter & fresher the cheese the crisper and fruitier the wine should be.....

There are no hard and strict rules about which wine should be selected to accompany a particular cheese as the best selections are almost always based on individual tastes.

However, some useful points to note... (info src: cheese.com)
  • A smooth, fatty cheese may go very well with a similarly smooth, slightly oily wine.

  • Sweet wine contrasts very well with a cheese with high acidity.

  • White wines go better with many cheeses than reds.

  • Not all red wines match with cheese. The most recommended are the fruity, light red wines.

  • Dry, fresh red wines are ideally suited to soft cheeses, especially goat ones.

  • A wine with good acidity may be complemented by very salted cheeses.

  • Dry champagnes are brilliant combination with bloomy white rinds.

  • The cheeses can be matched with beer or cider.

  • Try regional combination, the cheese and wine from the same region.

Here are some useful lists & recommendations on matching cheese and wine....

Click on the individual logos to know more...



info src: spittoon.biz











info src: mozzco.com




Some more useful links:

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Cheese - by types of milk



A list of Cheeses by types of milk....

  • Buffalo milk
  • Camel milk
  • Cow
  • Cow & Buffalo milk
  • Cow & Ewe milk
  • Cow & Goat milk
  • Cow & Reindeer milk
  • Cow, Ewe & Goat milk
  • Cow milk
  • Cow / Ewe milk
  • Cow, Sheep, Goat
  • Ewe / Camel milk
  • Ewe / Goat milk
  • Ewe milk
  • Ewe / Goat milk
  • Goat milk
  • Goats
  • Mare milk
  • Yak milk

info src: cheese.com, to know more on the individual types, click here


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Cheese - Serving & Storage Tips



Some handful serving and storage tips on Cheese

  • Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety & aroma.
  • Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
  • Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag so that it do not lose humidity & maintain the circulation of air.
  • Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
  • Take the chilled cheeses out of the refrigerator one & a half or two hours before serving.
  • Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
  • Do not store cheese with other strong-smelling foods. As a cheese breathes, it will absorb other aromas and may spoil.
  • Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
  • Warm up cold cheese for about 30 mins before eating to allow the flavour & aroma to develop.
info src: cheese.com

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Sunday, June 14, 2009

Alphabetical listing of Cheese - Z

Alphabetical listing of Cheese - Z

  • Zamorano
  • Zanetti Grana Padano
  • Zanetti Parmigiano Reggiano

info src:www.cheese.com

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Alphabetical listing of Cheese - Y

Alphabetical listing of Cheese - Y
  • Yarg Cornish
  • Yarra Valley Pyramid
  • Yorkshire Blue
info src:www.cheese.com

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Alphabetical listing of Cheese - X

Alphabetical listing of Cheese - X
  • Xynotyro

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Alphabetical listing of Cheese - W

Alphabetical listing of Cheese - W

  • Waimata Farmhouse Blue
  • Washed Rind Cheese (Australian)
  • Waterloo
  • Weichkaese
  • Wellington
  • Wensleydale
  • White Stilton
  • Whitestone Farmhouse
  • Wigmore
  • Woodside Cabecou

info src:www.cheese.com

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Alphabetical listing of Cheese - V

Alphabetical listing of Cheese - V
  • Vacherin-Fribourgeois
  • Valencay
  • Vasterbottenost
  • Venaco
  • Vendomois
  • Vieux Corse
  • Vignotte
  • Vulscombe

info src: www.cheese.com

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Alphabetical listing of Cheese - U

Alphabetical listing of Cheese - U
  • Ubriaco
  • Ulloa

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Alphabetical listing of Cheese - T

Alphabetical listing of Cheese - T
  • Tala
  • Taleggio
  • Tamie
  • Tasmania Highland Chevre Log
  • Taupiniere
  • Teifi
  • Telemea
  • Testouri
  • Tete de Moine
  • Tetilla
  • Texas Goat Cheese
  • Tibet
  • Tillamook Cheddar
  • Tilsit
  • Timboon Brie
  • Toma
  • Tomme Brulee
  • Tomme d'Abondance
  • Tomme de Chevre
  • Tomme de Romans
  • Tomme de Savoie
  • Tomme des Chouans
  • Tommes
  • Torta del Casar
  • Toscanello
  • Touree de L'Aubier
  • Tourmalet
  • Trappe (Veritable)
  • Trois Cornes De Vendee
  • Tronchon
  • Trou du Cru
  • Truffe
  • Tupi
  • Turunmaa
  • Tymsboro
  • Tyn Grug
  • Tyning

info src:www.cheese.com

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Alphabetical listing of Cheese - S

Alphabetical listing of Cheese - S
  • Saaland Pfarr
  • Saanenkaese
  • Saga
  • Sage Derby
  • Sainte Maure
  • Saint-Marcellin
  • Saint-Nectaire
  • Saint-Paulin
  • Salers
  • Samso
  • San Simon
  • Sancerre
  • Sap Sago
  • Sardo
  • Sardo Egyptian
  • Sbrinz
  • Scamorza
  • Schabzieger
  • Schloss
  • Selles sur Cher
  • Selva
  • Serat
  • Seriously Strong Cheddar
  • Serra da Estrela
  • Sharpam
  • Shelburne Cheddar
  • Shropshire Blue
  • Siraz
  • Sirene
  • Smoked Gouda
  • Somerset Brie
  • Sonoma Jack
  • Sottocenare al Tartufo
  • Soumaintrain
  • Sourire Lozerien
  • Spenwood
  • Sraffordshire Organic
  • St. Agur Blue Cheese
  • Stilton
  • Stinking Bishop
  • String
  • Sussex Slipcote
  • Sveciaost
  • Swaledale
  • Sweet Style Swiss
  • Swiss
  • Syrian (Armenian String)

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Alphabetical listing of Cheese - R

Alphabetical listing of Cheese - R
  • Rabacal
  • Raclette
  • Ragusano
  • Raschera
  • Reblochon
  • Red Leicester
  • Regal de la Dombes
  • Reggianito
  • Remedou
  • Requeson
  • Richelieu
  • Ricotta
  • Ricotta (Australian)
  • Ricotta Salata
  • Ridder
  • Rigotte
  • Rocamadour
  • Rollot
  • Romano
  • Romans Part Dieu
  • Roncal
  • Roquefort
  • Roule
  • Rouleau De Beaulieu
  • Royalp Tilsit
  • Rubens
  • Rustinu

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Alphabetical listing of Cheese - Q

Alphabetical listing of Cheese - Q

  • Quark
  • Quark (Australian)
  • Quartirolo Lombardo
  • Quatre-Vents
  • Quercy Petit
  • Queso Blanco
  • Queso Blanco con Frutas --Pina y Mango
  • Queso de Murcia
  • Queso del Montsec
  • Queso del Tietar
  • Queso Fresco
  • Queso Fresco (Adobera)
  • Queso Iberico
  • Queso Jalapeno
  • Queso Majorero
  • Queso Media Luna
  • Queso Para Frier
  • Queso Quesadilla

info src: www.cheese.com

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Alphabetical listing of Cheese - P

Alphabetical listing of Cheese - P
  • P'tit Berrichon
  • Palet de Babligny
  • Paneer
  • Panela
  • Pannerone
  • Pant ys Gawn
  • Parmesan (Parmigiano)
  • Parmigiano Reggiano
  • Pas de l'Escalette
  • Passendale
  • Pasteurized Processed
  • Pate de Fromage
  • Patefine Fort
  • Pave d'Affinois
  • Pave d'Auge
  • Pave de Chirac
  • Pave du Berry
  • Pecorino
  • Pecorino in Walnut Leaves
  • Pecorino Romano
  • Peekskill Pyramid
  • Pelardon des Cevennes
  • Pelardon des Corbieres
  • Penamellera
  • Penbryn
  • Pencarreg
  • Pepper jack
  • Perail de Brebis
  • Petit Morin
  • Petit Pardou
  • Petit-Suisse
  • Picodon de Chevre
  • Picos de Europa
  • Pinconning
  • Piora
  • Pithtviers au Foin
  • Plateau de Herve
  • Plymouth Cheese
  • Podhalanski
  • Poivre d'Ane
  • Polkolbin
  • Pont l'Eveque
  • Port Nicholson
  • Port-Salut
  • Postel
  • Pouligny-Saint-Pierre
  • Pourly
  • Prastost
  • Pressato
  • Prince-Jean
  • Processed Cheddar
  • Provel
  • Provolone
  • Provolone (Australian)
  • Pyengana Cheddar
  • Pyramide
info src: www.cheese.com

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Alphabetical listing of Cheese - O

Alphabetical listing of Cheese - O

  • Oaxaca
  • Olde York
  • Olivet au Foin
  • Olivet Bleu
  • Olivet Cendre
  • Orkney Extra Mature Cheddar
  • Orla
  • Oschtjepka
  • Ossau Fermier
  • Ossau-Iraty
  • Oszczypek
  • Oxford Blue

info src: www.cheese.com

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Alphabetical listing of Cheese - N

Alphabetical listing of Cheese - N
  • Naboulsi
  • Nantais
  • Neufchatel
  • Neufchatel (Australian)
  • Niolo
  • Nokkelost
  • Northumberland
info src: www.cheese.com

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Alphabetical listing of Cheese - M

Alphabetical listing of Cheese - M

  • Maasdam
  • Macconais
  • Mahoe Aged Gouda
  • Mahon
  • Malvern
  • Mamirolle
  • Manchego
  • Manouri
  • Manur
  • Marble Cheddar
  • Marbled Cheeses
  • Maredsous
  • Margotin
  • Maribo
  • Maroilles
  • Mascares
  • Mascarpone
  • Mascarpone (Australian)
  • Mascarpone Torta
  • Matocq
  • Maytag Blue
  • Meira
  • Menallack Farmhouse
  • Menonita
  • Meredith Blue
  • Mesost
  • Metton (Cancoillotte)
  • Meyer Vintage Gouda
  • Mihalic Peynir
  • Milleens
  • Mimolette
  • Mine-Gabhar
  • Mini Baby Bells
  • Mixte
  • Molbo
  • Monastery Cheeses
  • Mondseer
  • Mont D'or Lyonnais
  • Montasio
  • Monterey Jack
  • Monterey Jack Dry
  • Morbier
  • Morbier Cru de Montagne
  • Mothais a la Feuille
  • Mozzarella
  • Mozzarella (Australian)
  • Mozzarella di Bufala
  • Mozzarella Fresh
  • Mozzarella Rolls
  • Muenster
  • Munster
  • Murol
  • Mycella
  • Myzithra

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Alphabetical listing of Cheese - L

Alphabetical listing of Cheese - L

  • L'Aveyronnais
  • L'Ecir de l'Aubrac
  • La Taupiniere
  • La Vache Qui Rit
  • Laguiole
  • Lairobell
  • Lajta
  • Lanark Blue
  • Lancashire
  • Langres
  • Lappi
  • Laruns
  • Lavistown
  • Le Brin
  • Le Fium Orbo
  • Le Lacandou
  • Le Roule
  • Leafield
  • Lebbene
  • Leerdammer
  • Leicester
  • Leyden
  • Limburger
  • Lincolnshire Poacher
  • Lingot Saint Bousquet d'Orb
  • Liptauer
  • Little Rydings
  • Livarot
  • Llanboidy
  • Llanglofan Farmhouse
  • Loch Arthur Farmhouse
  • Loddiswell Avondale
  • Longhorn
  • Lou Palou
  • Lou Pevre
  • Lyonnais

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Alphabetical listing of Cheese - K

Alphabetical listing of Cheese - K

  • Kadchgall
  • Kaseri
  • Kashta
  • Kefalotyri
  • Kenafa
  • Kernhem
  • Kervella Affine
  • Kikorangi
  • King Island Cape Wickham Brie
  • King River Gold
  • Klosterkaese
  • Knockalara
  • Kugelkase

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Alphabetical listing of Cheese - J

Alphabetical listing of Cheese - J

  • Jarlsberg
  • Jermi Tortes
  • Jibneh Arabieh
  • Jindi Brie
  • Jubilee Blue
  • Juustoleipa

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Alphabetical listing of Cheese - I

Alphabetical listing of Cheese - I

  • Iberico
  • Idaho Goatster
  • Idiazabal
  • Il Boschetto al Tartufo
  • Ile d'Yeu
  • Isle of Mull

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Alphabetical listing of Cheese - H

Alphabetical listing of Cheese - H
  • Halloumi
  • Halloumy (Australian)
  • Haloumi-Style Cheese
  • Harbourne Blue
  • Havarti
  • Heidi Gruyere
  • Hereford Hop
  • Herrgardsost
  • Herriot Farmhouse
  • Herve
  • Hipi Iti
  • Hubbardston Blue Cow
  • Humboldt Fog
  • Hushallsost
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Alphabetical listing of Cheese - G

Alphabetical listing of Cheese - G
  • Gabriel
  • Galette du Paludier
  • Galette Lyonnaise
  • Galloway Goat's Milk Gems
  • Gammelost
  • Gaperon a l'Ail
  • Garrotxa
  • Gastanberra
  • Geitost
  • Gippsland Blue
  • Gjetost
  • Gloucester
  • Golden Cross
  • Gorgonzola
  • Gornyaltajski
  • Gospel Green
  • Gouda
  • Goutu
  • Gowrie
  • Grabetto
  • Graddost
  • Grafton Village Cheddar
  • Grana
  • Grana Padano
  • Grand Vatel
  • Grataron d' Areches
  • Gratte-Paille
  • Graviera
  • Greuilh
  • Greve
  • Gris de Lille
  • Gruyere
  • Gubbeen
  • Guerbigny
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Alphabetical listing of Cheese - F

Alphabetical listing of Cheese - F
  • Farmer
  • Feta
  • Feta (Australian)
  • Figue
  • Filetta
  • Fin-de-Siecle
  • Finlandia Swiss
  • Finn
  • Fiore Sardo
  • Fleur du Maquis
  • Flor de Guia
  • Flower Marie
  • Folded
  • Folded cheese with mint
  • Fondant de Brebis
  • Fontainebleau
  • Fontal
  • Fontina Val d'Aosta
  • Formaggio di capra Fougerus
  • Four Herb Gouda
  • Fourme d' Ambert
  • Fourme de Haute Loire
  • Fourme de Montbrison
  • Fresh Jack
  • Fresh Mozzarella
  • Fresh Ricotta
  • Fresh Truffles
  • Fribourgeois
  • Friesekaas
  • Friesian
  • Friesla
  • Frinault
  • Fromage a Raclette
  • Fromage Corse
  • Fromage de Montagne de Savoie
  • Fromage Frais
  • Fruit Cream Cheese
  • Frying Cheese
  • Fynbo

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Alphabetical listing of Cheese - E

Alphabetical listing of Cheese - E

  • Edam
  • Edelpilz
  • Emental Grand Cru
  • Emlett
  • Emmental
  • Epoisses de Bourgogne
  • Esbareich
  • Esrom
  • Etorki
  • Evansdale Farmhouse Brie
  • Evora De L'Alentejo
  • Exmoor Blue
  • Explorateur

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Alphabetical listing of Cheese - D

Alphabetical listing of Cheese - D

  • Danablu (Danish Blue)
  • Danbo
  • Danish Fontina
  • Daralagjazsky
  • Dauphin
  • Delice des Fiouves
  • Denhany Dorset Drum
  • Derby
  • Dessertnyj Belyj
  • Devon Blue
  • Devon Garland
  • Dolcelatte
  • Doolin
  • Doppelrhamstufel
  • Dorset Blue Vinney
  • Double Gloucester
  • Double Worcester
  • Dreux a la Feuille
  • Dry Jack
  • Duddleswell
  • Dunbarra
  • Dunlop
  • Dunsyre Blue
  • Duroblando
  • Durrus
  • Dutch Mimolette (Commissiekaas)

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Alphabetical listing of Cheese - C

Alphabetical listing of Cheese - C

  • Cabecou
  • Caboc
  • Cabrales
  • Cachaille
  • Caciocavallo
  • Caciotta
  • Caerphilly
  • Cairnsmore
  • Calenzana
  • Cambazola
  • Camembert de Normandie
  • Canadian Cheddar
  • Canestrato
  • Cantal
  • Caprice des Dieux
  • Capricorn Goat
  • Capriole Banon
  • Caravane
  • Carre de l'Est
  • Casciotta di Urbino
  • Cashel Blue Castellano
  • Castelleno
  • Castelmagno
  • Castelo Branco
  • Castigliano
  • Cathelain
  • Celtic Promise
  • Cendre d'Olivet
  • Cerney Chabichou
  • Chabichou du Poitou
  • Chabis de Gatine
  • Chaource
  • Charolais
  • Chaumes
  • Cheddar
  • Cheddar Clothbound
  • Cheshire
  • Chevres
  • Chevrotin des Aravis
  • Chontaleno
  • Civray
  • Coeur de Camembert au Calvados
  • Coeur de Chevre
  • Cojack
  • Colby
  • Colby-Jack
  • Cold Pack
  • Comte
  • Coolea
  • Cooleney
  • Coquetdale
  • Corleggy
  • Cornish Pepper
  • Cotherstone
  • Cotija
  • Cottage Cheese
  • Cottage Cheese (Australian)
  • Cougar Gold
  • Coulommiers
  • Coverdale
  • Crayeux de Roncq
  • Cream Cheese
  • Cream Havarti
  • Crema Agria
  • Crema Mexicana
  • Creme Fraiche
  • Crescenza
  • Croghan
  • Crottin de Chavignol
  • Crottin du Chavignol
  • Crowdie
  • Crowley
  • Cuajada
  • Curd
  • Cure Nantais
  • Curworthy
  • Cwmtawe Pecorino
  • Cypress Grove Chevre

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Alphabetical listing of Cheese - B

Alphabetical listing of Cheese - B
  • Baby Swiss
  • Babybel
  • Baguette Laonnaise
  • Bakers
  • Baladi
  • Balaton
  • Bandal
  • Banon B
  • arry's Bay Cheddar
  • Basing
  • Basket Cheese
  • Bath Cheese B
  • avarian Bergkase
  • Baylough
  • Beaufort
  • Beauvoorde
  • Beenleigh Blue
  • Beer Cheese
  • Bel Paese
  • Bergader
  • Bergere Bleue
  • Berkswell
  • Bethmale des Pyrénées
  • Beyaz Peynir
  • Bierkase
  • Bishop Kennedy
  • Blarney Bleu d'Auvergne
  • Bleu de Gex
  • Bleu de Laqueuille
  • Bleu de Septmoncel
  • Bleu de Termignon Alpage
  • Bleu Des Causses
  • Blue
  • Blue Castello
  • Blue of Termignon
  • Blue Rathgore
  • Blue Vein (Australian)
  • Blue Vein Cheeses
  • Bocconcini
  • Bocconcini (Australian)
  • Boeren Leidenkaas
  • Bonchester
  • Bosworth
  • Bougon
  • Boule Du Roves
  • Boulette d'Avesnes
  • Boursault
  • Boursin
  • Bouyssou
  • Bra
  • Braudostur
  • Breakfast Cheese
  • Brebis du Lavort
  • Brebis du Lochois
  • Brebis du Puyfaucon
  • Bresse Bleu
  • Brick
  • Brie
  • Brie au poivre
  • Brie de Meaux
  • Brie de Melun
  • Brie with pepper
  • Brillat-Savarin
  • Brin
  • Brin d' Amour
  • Brinza (Burduf Brinza)
  • Briquette de Brebis
  • Briquette du Forez
  • Broccio B
  • roccio Demi-Affine
  • Brousse du Rove
  • Bruder Basil
  • Brusselae Kaas (Fromage de Bruxelles)
  • Bryndza
  • Buchette d'Anjou
  • Buffalo
  • Burgos
  • Butte
  • Butterkase
  • Button (Innes)
  • Buxton Blue

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Alphabetical listing of Cheese - A

Alphabetical listing of Cheese - A

  • Abbaye de Belloc
  • Abbaye de Citeaux
  • Abbaye du Mont des Cats
  • Abertam
  • Abondance
  • Acapella
  • Ackawi
  • Acorn
  • Adelost
  • Affidelice au Chablis
  • Afuega'l Pitu
  • Airag
  • Airedale
  • Aisy Cendre
  • Allgauer Emmentaler
  • Alverca Ambert
  • American Cheese
  • Ami du Chambertin
  • Anejo Enchilado
  • Anneau du Vic-Bilh
  • Anthoriro A
  • ppenzell
  • Aragon
  • Ardi Gasna
  • Ardrahan
  • Armenian String
  • Aromes au Gene de Marc
  • Asadero
  • Asiago
  • Aubisque
  • Pyrenees
  • Autun
  • Avaxtskyr

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Alphabetical listing of Cheese

Alphabetical listing of Cheese...

Select any letter below to go to the list of Cheese that begins with that letter....

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List of Cheese by countries



List of Cheese by countries:

  • Afghanistan
  • Argentina
  • Armenia
  • Australia
  • Austria
  • Belgium
  • Bulgaria
  • Canada
  • Cornwall
  • Corsica
  • Cyprus
  • Czech Republic
  • Denmark
  • Eastern Mediterranean
  • Egypt
  • England
  • Finland
  • France
  • Germany
  • Great Britain
  • Greece
  • Holland
  • Hungary
  • Iceland
  • India
  • Iraq
  • Ireland
  • Israel
  • Italy
  • Mauritania
  • Mexico
  • Mexico and Caribbean
  • Middle East
  • New Zealand
  • Norway
  • Poland
  • Portugal
  • Romania
  • Russia
  • Scotland
  • Serbia
  • Slovakia
  • Spain
  • Sweden
  • Switzerland
  • Tibet
  • Turkey
  • United States
  • Wales
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List of Cheese (South America)



List of Cheeses by places of origin: South America
  • Argentina
  • Reggianito
  • Sardo

  • Brazil
  • Catupiry
  • Minas
  • Coalho
  • Requeijão
  • Prato
  • Queijo de Colônia
  • Queijo-do-reino
  • Queijo manteiga (Brazilian Butter Cheese/Da Terra)

  • Chile
  • Chanco
  • Gauda
  • Panquehue
  • Renaico

  • Colombia
  • Quesillo

  • Dominican Republic
  • Dominican Cheese

  • Venezuela
  • Queso Guayanés
  • Queso Palmita

  • Peru
  • Paria
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