Marble cheese: Difference between revisions
Content deleted Content added
→Description: more encyclopedic phrasing, I think |
→top: add image |
||
| Line 1: | Line 1: | ||
[[File:Sage derby cheese.jpg|thumb|Sage Derby cheese]] |
|||
'''Marble cheese''' is a name given to cheeses produced by combining two others, creating a [[marble]]d pattern, such as [[Sage Derby]] and [[Colby-Jack]]. |
'''Marble cheese''' is a name given to cheeses produced by combining two others, creating a [[marble]]d pattern, such as [[Sage Derby]] and [[Colby-Jack]]. |
||
Revision as of 16:56, 14 March 2017
Marble cheese is a name given to cheeses produced by combining two others, creating a marbled pattern, such as Sage Derby and Colby-Jack.
Description
Marble cheese originates from England.[1] They are usually hard, processed cow's milk cheeses, produced from a combination of the curds of white and orange cheddars (for Marbled Cheddar), or similar.[1][2] Colby-Jack combines Colby cheese and Monterey Jack and is most popular in the United States.[1] The marbling is usually not achieved with artificial additives, though cheeses such as Red Windsor and Sage Derby contain colourings such as Chlorophyll (E140) and Carmine (E120).[3][4]
Types
- Marble cheddar, a blend of white and orange cheddar.[2]
- Colby-Jack, a blend of Colby cheese and Monterey Jack.[1]
- Red Windsor, cheddar cheese with added red wine (usually Port or Bordeaux), or with a red food colouring.[3][5]
- Sage Derby, a Derby cheese traditionally made with added sage; now usually made using green plants such as spinach, parsley and marigold; or with green vegetable dye.[3][4]
See also
References
- ^ a b c d "Marbled Cheeses". Cheese.com. Retrieved 2015-04-16.
- ^ a b "Marble Cheddar". Cheese.com. Retrieved 2015-04-16.
- ^ a b c Scott, R; Robinson, Richard K.; Wilbey, R. Andrew (30 September 1998). Cheesemaking Practice. Springer Science+Business Media. p. 104. ISBN 978-0-7514-0417-3. Retrieved 16 April 2015.
- ^ a b Harbutt, Juliet (1999). Cheese. Willow Creek Press. p. 170. ISBN 978-1-57223-200-6. Retrieved 16 April 2015.
- ^ Jamie Frater, ed. (November 2009). "Top 10 cheeses you should try". The Ultimate Book of Top 10 Lists: The Best of Listverse.com. Ulysses Press. pp. 161–162. ISBN 978-1-56975-715-4. LCCN 2011275306. OCLC 318422338. Retrieved 17 April 2015.