A Scottish cheese are cheeses that are weak bodied and acidic such as cottage cheese.
The most popular Scottish Cheeses are Orkney Scottish, Island Cheddar, Seriously Strong Cheddar, Blue Murder, Lanark Blue, Isle of Mull, Cairnsmore and Anster Cheese.
The cheese that smells bad is Epoisse de Bourgogne.
Epoisse de Bourgogne cheese smells so bad that it's banned on French public transport.
Époisses, also known as Époisses de Bourgogne, is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre.
The different types of cheeses are blue cheese, hard cheese, pasta filata, processed cheese, semi-hard cheese, semi-soft, soft and fresh, and soft-ripened cheese.
The most popular cheeses are.
Camembert.
Emmentaler.
Brie.
Gouda.
Swiss Cheese.
Cheddar Cheese.
Mozzarella Cheese.
Parmesan Cheese.
The most expensive cheese is Pule Donkey Cheese which costs $1,130.00 per Kilo.
Pule donkey cheese or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk.
The Pule donkey cheese is produced in Zasavica Nature Reserve, as conceived by Slobodan Simić, Zasavica Special Nature Reserve Manager and former Serbian MP.
Mold ripened cheese is a soft and ripened cheese that has a healthy type of mold known as (Penicillium candidum, camemberti or glaucum) added to the milk that is sprayed over the cheese or added to the milk of the cheese.
The added mold creates the soft, white rind and also helps the cheese ripen from the outside in.
Surface mold–ripened soft cheeses are types of cheeses that are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti on the surface.
The presence of this mold gives these cheeses a characteristic appearance, as well as a typical aroma and taste.
Cheese ripening or cheese maturation is a process in the cheese-making.
This process is associated the activities many microbial proteases and lipases changing the morphology and physical texture of the cheese as well as developing the taste and flavor of the product.
Natural cheeses are made by making milk coagulate, using either rennet or acid.
As their name indicates, ripened cheeses are then further matured to develop a stronger taste and an ideal texture.
Not all cheeses are ripened. Cottage, cream, ricotta, and most mozzarella cheeses are ready for sale as soon as they are made.
All these cheeses have sweet, delicate flavors and often are combined with other foods.
Mold is an integral part of the cheese making process.
The healthy types of mold will kill you, but it could negatively impact the flavor and texture of the cheese it's growing on or at the very least make it taste pretty different from how it was supposed to.