CULINARY GLOSSARY

Brie is a soft French cheese with a bloomy white rind and a tender creamy interior; the “queen of cheeses.”

Camembert is a soft French cow's-milk cheese with a white bloomy rind and a creamy interior.

Emmental is a Swiss hard cow's-milk cheese, known for its large holes and mild nutty flavour.

Feta is a Greek brined cheese of sheep's milk (or with up to 30% goat's milk); salty, tangy, crumbly.

Gorgonzola is an Italian blue cow's-milk cheese veined with noble mould; creamy and piquant.

Halloumi is a Cypriot semi-hard brined cheese with a high melting point that is fried and grilled.

Maasdam is a Dutch semi-hard cheese with large holes and a mild sweet-nutty flavour.

Parmesan is a hard aged Italian cheese with a granular structure and a nutty flavour.

Ricotta is a soft Italian whey cheese, tender and creamy, for desserts and fillings.

Vurda is a tender Hutsul whey cheese, akin to ricotta; a by-product of making budz.