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The soft pastes, sown surfaces some with a mould which causes by refining in cellar the appearance of a crust.
The term with soft paste applies to a cheese which undergoes at the time of its manufacture neither heating, nor pressing. The paste is then consistent even running with full maturation of cheese.
The term with washed crust applies to a cheese whose crust undergoes, during refining, of washings and brushings which support the development of a more marked taste.
The phase of washing with salted tepid water makes it possible to accelerate and maintain the formation of a flexible crust and to more affirm savors. The cheese gains a marrowy and thick crust, of a smooth aspect and brilliance and a beautiful yellow color.
- Pellet of Avesnes
- farm Chamberat
- Cleaned Nantes
- Dolphin
- Époisses
- Cheese of Herve
- farm Langres
- Livarot
- Maroilles cheese
- Maroilles cheese Lesire
- Munster
- Munster Géromé
- Niolo
- Paved Trough
- Pont-l'Ev4eque cheese
- Reblochon
- farm Reblochon
- Rodoric
- Rollot
- Soumaintrain
- Mount of Gold
- Vieux-Lille cheese
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