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Williams-Sonoma sources cheeses from artisans around the world who are committed to preserving cheese-making traditions and showcasing products with a unique sense of place.
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GLOSSARY OF CHEESE
Unripened fresh cheeses are very mild and soft, and used in desserts, breakfast dishes and main courses. Some have a slightly acidic taste.
Soft-ripened cheese have a bloomy rind and age from the exterior inward.
These cheeses are known for their pungent aromas and have a distinctive rind that comes from washing cheeses with water, wine, beer or brandy.
These are fresh cheeses that have been left to sit and dry, resulting in a soft, powdery rind.
Semi-soft cheese has relatively more whey, or moisture, content, which affects its degree of softness.
Hard cheeses are made by heating curds until they solidify, then aging them; aging both hardens their texture and sharpens flavor.
Longer aging and less moisture separate these from semi-soft cheeses. Curds are generally uncooked but may be washed or cut beforehand.
These cheeses boast blue veins laced throughout; this gives them a striking flavor and appearance. They are pungent, salty and sometimes an acquired taste.
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