The Cheese Shark

Cheese Shark cheeses of the world series: Manchego Manchego is a cheese made in the Spanish Manchego region. It is made from raw sheep milk from the Manchega sheep. The cheese has a unique and attractive woven, brown rind. ... Traditionally, the cheese is pressed into grass woven moulds. Industrial operations use plastic moulds that have a woven texture. The rind is treated with olive oil and has a slight oily touch. Manchego is typically aged for a minimum of 2 months and up to a year. It's considered a semi-hard cheese, but in the aged state, it is more like a hard cheese. The texture is slightly crumbly, but yet smooth in your mouth. The flavour of Manchego is one of my favourites. I would describe it as earthy, grassy, with a touch of hay flavour. It's a bit nutty, savoury, and slightly piquant. The flavour variety in Manchego is unmatched. To me Manchego is best eaten on its own, or with a neutral cracker or fresh bread along with a sip of red wine or an ale. Look for some Manchego this weekend! #manchego #manchegocheese #cheeseoftheday #spanishcheese #thecheeseshark #cheeselover #ilovecheese #instacheese #cheeseplatter #rawmilkcheese #agedcheese

It's Raclette time! It's the perfect meal for a fall dinner. In this pic we show our Italian Raclette version, using Fontina cheese, prosciutto, and pesto.

Cheese Shark's Cheeses of the World series Port Wine Derby Derby cheese is a semi-hard British cow's milk cheese originating in Derbyshire. It is comparable to mild cheddar and it is mostly made on small cheese farms. ... Port Wine Derby is flavoured with Port Wine. What caught my attention was the marbling which I found quite unique. It looks like the cheese is made in two vessels, one containing curds with port wine and one without. Then the curds are mixed which creates an attractive looking marbling. This cheese is made from pasteurized cow milk and contains natural colour and flavouring. Whenever flavouring is mentioned without saying natural, we have to assume it contains artificial flavouring. The cheese tastes great. It has the right amount of Port Wine flavour, not too intense, but just enough to make it a very unique product. The texture is comparable to cheddar and is smooth and creamy. I like trying out new cheeses with unique flavours. It’s fun. A cheese like the Port Wine Derby will present really nicely on a cheese platter. We melted it on the fire, which enhanced the wine flavour, it tasted amazing! Let me know if you have tried this cheese. The cheese I tried was made by @beltonfarm. #thecheeseshark #ilovecheese #derbycheese #portwinederby #portwinecheese #instacheese #cheesesoftheworld #cheesemaking #cheeselover #uniquecheese #cheeserecipes

Quark is a fresh, soft, unripened cheese with the consistency of a thick yogurt. Quark is very popular in central Europe, especially Germany, and is widely used in cooking. Quark comes in different varieties. No-Fat quark High-Fat quark Creamed quark... Fruit quark. Quark contains very little to no salt. It is fermented and acidified with a lactic acid cheese culture and a small amount of rennet. It is made with skim milk and cream is often added, in various amounts, later on. Traditionally, quark is drained in cheesecloth. Industrial operations use quark separators which use centrifugal force to separate the quark from the whey. Quark is most often made today with ultra filtration, a process in which the quark is filtered away from the whey. #quark #freshcheese #ilovecheese #instacheese #cheeserecipes #quarkcheese #cheesemaking #cheeselover

We LOVE Feta! Feta cheese is often used in a crumbled version over salads, pizza, bruschetta, sandwich wraps, stuffing, nachos, and so much more. We pre-crumble lots of our goat feta for consumer convenience at @happydaysdairies_ltd . Feta is a great way to add flavour and richness to many meals. #fetacheese #feta #goatfeta #ilovecheese #cheese #goatcheese #cheeseplant #thecheeseshark #happydaysdairies #cheeseartisan #artisan #canadiancheese #Ilovefood #cookingwithcheese #cheeseplease #happydays #foodideas