Soft White Rind Cheese

From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Revision as of 07:13, 29 September 2022 by JonTillman (talk | contribs) (tooltips)

These grow a fine white crusty rind of penicillin candidum mold, which helps ripen the cheese and prevents the soft, voluptuous interior from drying out. Mild, sweet and buttery, the rind sometimes deepening to a rust color as in the singular Rey Silo.

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Form: Cheese
CreateTitle Create a new cheese
EditTitle Edit the cheese
Template: Cheese Body
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Field: Introduction
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Type Text
Field: Origin Desc
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Label Where Is It From?
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Field: Production
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Field: Use
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Field: Find
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Template: Cheese Profile
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Field: Blurb
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Field: Shape
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Field: Weight
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Field: Rind
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Label Rind
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Semantic property: Rind
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Field: Paste
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Field: Aroma
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Field: Flavor
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Field: DOP
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Pages in category "Soft White Rind Cheese"

The following 2 pages are in this category, out of 2 total.