Made with cow's milk and virtually rindless, it smells of damp autumn leaves and tastes subtly of mushrooms.
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Sales of Hidden Springs Driftless, a rindless fresh cheese that can be ready in days, have fueled the company's rapid growth.
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My family made Emmenthaler, the 200-pound wheel Swiss, and then later the 180-pound rindless block, which we cut into 90-pounders.
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July/August 2009. Under secretary-manager George R. Lawson (CEO- 1944-1950), the cooperative began producing rindless cheese in 1946 and bottled milk the following year. In 1949, partnering with four independent plants and with financing arranged through First National Bank, the Tillamook Cheese Factory north of Tillamook was built. The enlarged facility included a storage plant and traffic department.
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Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings called eyes distributed throughout. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, from somewhat to very sweet, and slightly acidic.
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Traditionally, the skin is left on the cut and is known as "bacon rind". Rindless bacon, however, is quite common. In both Ireland and the United Kingdom, bacon comes in a wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers". Bacon made from the meat on the back of the pig is referred to as "back bacon" and is part of traditional full breakfast commonly eaten in Britain and Ireland.
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Bocconcini with a sprig of basil Bocconcini (; singular , "small mouthful") are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors.
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Feta, a brined curd cheese Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea.
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Cubes of Bulgarian sirene white brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Brine is used as a salting agent in the production of other cheeses, notably washed-rind cheeses, but they are not considered brined cheeses.
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Körborn's kermis (church consecration festival) is held on the last weekend in June. Other customs are, as in all surrounding villages, Fastnacht (Shrovetide Carnival), the raising of the Maypole and the May Day dance and the Whitsuntide Pfingstquack (“Whitsun” is Pfingsten in German). The —quack part of the custom's name refers to a rhyme that children recite as they go door to door begging for money with their gorse-decked wagon. The rhyme generally begins with the line “Quack, Quack, Quack”.The Pfingstquack explained On the eve of May Day (which to some is Walpurgis Night), the municipality lays out a meal at the village community centre with Wellfleisch mit Sauerkraut (a boiled-meat dish containing, according to one source, rindless pork belly, water, salt, pepper, dried marjoram and onionWellfleisch nach Oma (“Wellfleisch according to Grandma”)) fresh from the boiling pot and original Körborn Hausmacher Schlachtplatte (the first word means that it is “homemade”), along with the obligatory beer straight from the keg.
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